Page:Bergey's manual of determinative bacteriology.djvu/593

 uoard von Freudenreich, the Swiss bacteri- ologist who isolated this species. Description taken from van Kiel (loc. cit.) and from Werkman and Brown (Jour. B&ci., 26, 1933, 397). Small, spherical cells, 0.5 to 0.6 micron in diameter, occurring mostly in pairs and short chains. Little difference in morphol- ogy between growth from anaerobic solid media and neutral or acid liquid media. Aerobic growth irregular, club-shaped and branched, long rods. Non-motile. Show met- achromatic granules. Gram-positive. Yeast -gelatin-lactate stab: No liquefac- tion. Yeast-agar-Iactate stab: Dirty, grayish- creamy development in stab; very slight surface growth of same color. Liquid media: Distinctly turbid with grayish-creamy, ropy sediment. Litmus milk: Slight development; faint reduction; not coagulated. Indole not produced. Ferments lactic and pyruvic acids, glyc- erol, dihydroxyacetone, glucose, fructose, mannose and galactose with the production of chiefly propionic and acetic acids and carbon dio.xide. Acid from erythritol, adonitol, inositol and esculin. No acid from amygdalin, d- and 1-arabinose, dextrin, dulcitol, glycogen, inulin, lactose, maltose, mannitol, melezi- tose, melibiose, perseitol, raffinose, rham- nose, sucrose or xylose. Pantothenic acid, but not thiamine or para-aminobenzoic acid, is required for growth; a few strains require biotin (Del- wiche, Jour. Bact., 58, 1949, 396). Nitrites not produced from nitrates. Catalase-positive. Anaerobic to aerotolerant. Distinctive character: Inability to fer- ment any of the disaccharides when inocu- lated into yeast extract-sugar media. Source: Isolated from dairy products; also from raw market milk and Swiss cheese. Habitat: Dairy products. 2. Propionibacteriuni shernianii van Niel, 1928. {Bacterium acidi propionici d, Sherman, Jour. Bact., 6, 1921, 387; van Niel, The Propionic Acid Bacteria, Haarlem, 1928, 163.) sher.man'i.i. M.L. gen. noun shermanii of Sherman; named for J. M. Sherman, the American bacteriologist who isolated this species. Description taken from van Niel {loc. cit.) and from Werkman and Brown (Jour. Bact., ^6, 1933, 400). Small, spherical cells, 0.5 to 0.6 micron in diameter, occurring mostly in pairs and short chains. Little difference in morphol- ogy between growth from anaerobic solid media and neutral or acid liquid media. Aerobic growth occurs as irregular, club- shaped and branched rods. Non-motile. Show metachromatic granules. Gram-posi- tive. Yeast-gelatin-lactate stab: No liquefac- tion. Yeast-agar-lactate stab: Dirty, grayish creamy development in stab; very slight surface growth of same color. Liquid media: Distinctly turbid with grayish -creamy, ropy sediment. Litmus milk: Acid coagulation. Indole not produced. Ferments lactic and pyruvic acids, glyc- erol, dihydroxyacetone, glucose, fructose, mannose, galactose and lactose with the production of chiefly propionic and acetic acids and carbon dioxide. Occasionally arabinose is fermented. Acid from erythritol, adonitol, arabitol, inositol and esculin. No acid from amj^g- dalin, dextrin, dulcitol, glycogen, inulin, maltose, mannitol, melezitose, melibiose, perseitol, raffinose, rhamnose, salicin, sorbi- tol, sucrose, starch, trehalose or xylose. Pantothenic acid and biotin, but not para-aminobenzoic acid, are required for growth; some strains require thiamine, others do not, and still others find this vita- min stimulating but not required for growth (Delwiche, Jour. Bact., 58, 1949, 396). Nitrites not produced from nitrates. Catalase-positive. Anaerobic to aerotolerant. Distinctive characters: Resembles Fro- pionibactenum Jreudenreichii in every re- spect, but differs in its ability to ferment lactose.