1. Ferment raffinose, sucrose and lactose. 12. Lactobacillus pastorianus. 13. Lactobacillus buchneri. 2. Does not ferment raffinose and often does not ferment sucrose or lactose. 14. Lactobacillus brevis. B. Optimum temperature, between 35° and 40° C. or higher. Usually does not ferment arabinose. 15. Lactobacillus fermenti. 1. Lactobacillus caiicasicus (Beije- rinck, 1889) Beijerinck, 1901. (Bacillus cau- casicus Beijerinck, Arch, neerl. d. sci. exact. et nat., ^3, 1889, 428; Beijerinck, ibid., S6r. 2, 7, 1901, 212; not Bacillus caucasicus von Freudenreich, Cent. f. Bakt., II Abt., S, 1897, 54 and 135.) cau.ca'si.cus. Gr. noun Caucasia region of the Caucasus; M.L. adj. caucasicus of the Caucasus. Description taken from the reports of Beijerinck cited above. Rods, thin and variable in size, occurring singly or in filaments. Non-motile. Gram- positive (not recorded in early descriptions) . Gelatin: No liquefaction. Wort gelatin: Small, white colonies. Agar colonies: Small. Broth: Carbohydrates necessary for growth. Milk: Rapid acid production with coagu- lation; no action on casein. Utilizes animal peptones wath difficulty; utilizes vegetable peptones more readily. Acid from glucose, sucrose, maltose and lactose. No action on starch. Action on other carbohydrates not studied. Lactose in milk converted to levo rotatory lactic acid with little carbon dioxide. Microaerophilic . Optimum temperature, between 40° and 44° C. Temperature range, 25° to 45° C. Source: Isolated from kefir and from cheese. Habitat: Occurs symbiotically with yeast in kefir. Prototype: Dispora caucasica Kern, 1882. (Biol. Zent., 2, 1882, 135; later in Bull, de la Soc. Imp. des Naturalistes de Moscow, 56, 1882, 168.) The description by Kern of an organism from kefir grains is confused probably be- cause the organism (a spore former) which he isolated by the use of Cohn's solution was not the same as the presumably granu- lated lactobacillus he saw in microscopical preparations of kefir. Beijerinck was appar- ently the first to have isolated a lactobacil- lus from kefir in pure culture and to have given a sufficiently complete description to make reidentification possible. It should be noted that from the characters given, this could not have been the same species as that isolated later from kefir by von Freu- denreich (op. cit., 1897, 54 and 135) and Orla-Jensen (The Lactic Acid Bacteria, 1919, 175). 2. Lactobacillus lactis (Orla-Jensen, 1919) Holland, 1920. {Bacillus lactis acidi Leichmann, Cent. f. Bakt., II Abt., £, 1896, 779; also see Milch. Zeitung, 25, 1896, 67; Thermobacterium lactis Orla-Jensen, The Lactic Acid Bacteria, 1919, 164; Holland, Jour. Bact., 5, 1920, 223.) lac'tis. L. noun lac milk; lactis of milk. Rods, appearing as long forms with a tendency to grow into threads, often strongly curling, occurring singly or in pairs in young vigorous cultures. Generally con- tain volutin grains. Gram-positive (not recorded in original description). Milk: Acid produced followed by coagu- lation in one to four days. 1.7 per cent acid produced. Acid from fructose, glucose, mannose, galactose, sucrose, maltose, lactose, raffi- nose and dextrin. Glycerol, xylose, arabi- nose, rhamnose, sorbitol, mannitol, inulin and starch not fermented. Salicin may or may not be fermented. Forms levo rotatory lactic acid with only a trace of other products. Temperature relations: Optimum, 40° C. Minimum, between 18° and 22° C. Maxi- mum, 50° C. Source: Isolated from milk and cheese.
