fresh-water broth, litmus milk and potato were prepared with sea water. Gelatin colonies: Diffuse, irregular; waxy appearance, slightly depressed; rapid lique- faction. Gelatin stab: Slow, crateriform, lique- faction becoming stratiform. Buff pigment. Agar colonies: 1 to 2 mm in diameter, translucent, smooth, convex, circular. Agar slant: Luxuriant, echinulate; water.y appearance; slightly mucoid, glistening growth with buff or cream pigment. Sea-water broth: Heavy turbidity; abun- dant, flocculent sediment; surface ring. Fresh-water broth: No visible growth. Litmus milk: No visible change. Potato: No visible growth. Indole not produced. Hydrogen sulfide is produced. Acid but no gas from glucose, maltose and sucrose. Glycerol, xylose, lactose, man- nitol and salicin not fermented. Starch not hydrolj^zed. Non-lipolytic. Nitrites not produced from nitrates. Ammonia produced from peptone but not from urea. Casein is digested. Aerobic, facultative (good anaerobic growth). Optimum temperature, between 20° and 25° C. Source: Lsolated from sea water and ma- rine phytoplankton. Habitat: Presumably widely distributed.
10. Vibrio costicolus Smith, 1938. (Roy. Soc. Queensland, Proc. for 1937, 49, 1938, 29.) cos.ti'co.lus. L. noun, cos/o rib; L. v. colo to dwell; M.L. adj. costicolus rib dwelling (from bacon). Curved rods, 0.5 by 2.0 to 4.0 microns; old cells coccoid. Actively motile by means of a single, polar flagellum. Young cultures show pronounced beaded staining. Gram- negative. No growth on media which does not con- tain salt. Limit for growth, 2 to 23 per cent NaCl; optimum, 6 to 12 per cent. Gelatin stab: No liquefaction. However, some strains liquefy within 2 days at 32° C; these may represent a distinct variety or a separate species. Agar colonies: Circular, entire, convex, glistening, non-viscid. Agar slant: Abundant, filiform, trans- parent or translucent growth. Broth : Pellicle formation varies from absent to pronounced, whitish and non- coherent. Litmus milk: Not coagulated. Potato: Sparse, moist, brownish growth. Indole not produced. Hj^drogen sulfide produced. Acid from glucose, fructose, sucrose, man- nose, mannitol and glycerol. No acid from galactose, lactose, maltose, rhamnose, raf- finose, arabinose, xylose, sorbitol, dextrin, starch or salicin. Acetjdmethylcarbinol not produced. Non-lipolytic. Nitrites produced from nitrates. Catalase-positive. Aerobic, facultative. Optimum temperature, between 30° and 35° C; temperature range, 2° to 42° C. Related organisms: Robinson (A Possible Explanation of Microbial Halophilism, The- sis, McGill University, 1950, 92 pp.) isolated a similar organism from bacon-curing brines in Canada. At concentrations of 11.7 and 17.5 per cent NaCl, cells are spirillum- shaped and sluggishly motile. Pellicle formed on broth. Gelatin liquefied. Acetjdmeth- ylcarbinol produced. Catalase and urease absent. Acid from raffinose and inulin. No acid from mannose, dulcitol, cellobiose, adonitol or ethyl alcohol. Organism will note grow in absence of salts, but NaCl may be replaced by KCl, NaBr, NaoS.Oa , LiCl or MgCU (also see Flannery, Doetsch and Hansen, Jour. Bact., 64, 1952, 713-17). Source: Isolated from the tainted ribs of bacon and tank brines in bacon factories in Australia. Habitat: Found in cured meats and meat- curing brines.
11. Vibrio halonitrificans[1] Smith, 1938.
- ↑ This organism is, in reality, a denitrifier, not a nitrifier, and therefore this name is inappropriate.
