cose, etc. (Gray and Tatum, Proc. Nat'l. Acad. Sci., 30, 1944, 404, and Foda and Vaughn, Jour. Bact., 65, 1953, 79).
Acetic acid produced from alcohol. Gluconic and 5-ketogluconic acids produced from glucose and maltose.
Oxidizes mannitol to fructose; sorbitol to sorbose; and glycerol to dihydroxyacetone.
Produces acid from arabinose, .xylose, glucose, fructose, galactose and maltose. Some strains do not attack maltose.
Distinctive character: The formation of dark brown to black pigment in media containing glucose.
Source: Isolated from beer.
Habitat : Causes light-colored beer to become darker brown. It is a very strong beer-vinegar bacterium. Also found in souring fruits.
5. Acetobacter roseus Vaughn, 1942. (Bacterium hoshigaki var. rosea Takahashi and Asai, Zent. f. Bakt., II Abt., 82, 1930, 390; Vaughn, Wallerstein Lab. Communications, 5, No. 14, 1941,20.)
ro'se.us. L. adj roseus rose-colored.
Rods, 0.7 to 0.9 by 1.5 to 1.8 microns, generally occurring singly, in pairs, often in chains. Non-motile. Pellicle on fluid media yields no starch or cellulose reaction.
Koji (a mixture of rice and mold spores used to start fermentation of Japanese bread and sake) extract agar colonies: Small, granular, circular, glistening, umbonate, becoming brownish.
Wort agar colonies: Circular, milky white, becoming brownish in the center and yellowish at the periphery.
Koji extract agar streak: Grayish white, glistening with ciliate margin, becoming purple-brown to brown.
Koji extract: Turbid, with thin film ascending on wall of tube.
Bouillon: Turbid with ring formation.
Yeast infusion glucose agar: Colonies similar to those on wort agar.
Yeast infusion glucose broth: Turbid with thin, ascending film.
Red color produced on sake-wort agar and all media containing calcium carbonate.
Acid from glucose, fructose, galactose, arabinose, glycerol, mannitol, ethanol and propanol. No acid from maltose, sucrose. lactose, raffinose, de.xtrin, starch, inulin, sorbitol, glycogen, isodulcitol or methanol.
Optimum temperature, between 30° and 35° C; minimum, between 10° and 15° C; maximum, between 40° and 41° C.
Thermal death point, 50° C. for 5 minutes.
Distinctive character: The formation of a rose to red pigment in suitable media, particularly those containing glucose and cal- cium carbonate.
Note: Vaughn (loc. cit.) has proposed the name Acetobacter roseus to replace the name Acetobacter hoshigaki. As originally described, this organism was given the name Bacterium hoshigaki var. rosea by Takahashi and Asai (op. cit., 82, 1930, 390) without the authors having first named and described the species Bacterium hoshigaki. The Japanese word "hoshigaki" has been used in a confusing manner, viz. Bacterium indiistrium var. hoshigaki (Takahashi and Asai, loc. cit.) and Bacterium hoshigaki var. glucuronicum I, II and III (Takahashi and Asai, Jour. Agr. Chem. Soc. Japan, 9, 1933, 351 and Zent. f. Bakt., II Abt., 87, 1933, 385). None of these Japanese names are in the form of true binomials.
Source: Isolated from fermenting mash of dried persimmons (hoshigaki) ; also from souring figs and dates.
6. Acetobacter suboxydans Kluyver and de Leeuw, 1923. (Paper read at the convention of the Dutch Society of Microbiology, Utrecht, December, 1923; see Tijdschrift v. Vergelijkende Geneeskunde, 10, Afl. 2-3, 1924.)
sub. ox'y. dans. L. pref. sub- somewhat, slightly; Gr. adj. oxys sharp; M.L. part. adj. oxydans oxidizing; M.L. part. adj. suboxydans slightly oxidizing.
Short rods. Occur singly or in chains.
Non-motile. Morphologically like Acetobacter rancens.
Forms a very thin, hardly visible pellicle on fluid media.
Wort agar colonies: Very small, circular, slightly yellow.
Minimum nutritional requirements: Pantothenic acid, nicotinic acid, p-aminobenzoic acid, valine, alanine, isoleucine, histidine, cystine, proline, mineral salts and an oxidizable substrate such as alcohol,
