Gelatin colonies: Small, gray, circular, not liquefied. Agar colonies: Small, flat, crenatecl. Agar slant: Narrow, translucent, soft, grayish streak. Broth: Slightly turbid. Milk: Unchanged. Acid from maltose and sucrose (Leich- mann) and glucose, fructose, galactose and dextrin. No acid from xylose, arabinose, rhamnose, lactose, raffinose, trehalose, inu- lin, starch, mannitol or a-methyl-glucoside (Henneberg). Levo rotatory lactic acid is formed. Forms 1.6 per cent acid in mash. Nitrites not produced from nitrates. Microaerophilic. Optimum temperature, 45° C. This is the high-temperature organism of fermenting mashes. In fresh isolations it apparently has a higher optimum tempera- ture than when held in pure culture. Source: Isolated from sour potato mash in a distillerJ^ Habitat : Fermenting vegetable and grain mashes. 9. Lactobacillus casei (Orla-Jensen, 1919) Holland, 1920. {Bacillus a, von Freu- denreich, Ann. d. Microg., 2, 1890, 266; also see Landw. Jahrb. d. Schweiz, 1891, 20; Bacillus casei a, von Freudenreich and Thoni, Landw. Jahrb. d. Schweiz, 1904, 526; Caseobacterium vulgare Orla-Jensen, Mael- keri-Bakteriologie, 1916, 35; Streptobacte- rium casei Orla-Jensen, The Lactic Acid Bacteria, 1919, 166; Holland, Jour. Bact., 5, 1920, 221.) ca'se.i. L. nouncose;/s cheese; L. gen. noun casei of cheese. Short or long rods occurring in short or long chains. Non-motile. Gram-positive. Milk: Acid with coagulation in 3 to 5 days or longer, may become slimy. Forms about 1.5 per cent lactic acid. Utilizes casein and therefore important in cheese ripening. Acid from glucose, fructose, mannose, galactose, maltose, lactose, mannitol and salicin. May or may not ferment sucrose. Mostly dextro rotatory lactic acid produced though a small amount of levo rotatory lactic acid may be formed. Only lactic acid is produced with a trace of other end-prod- ucts. Microaerophilic. Temperature relations: Optimum, 30° C. Minimum, 10° C. Maximum, between 37° and 40° C.; with some strains, 45° C. Relationship to other species : This is the more common lactic acid rod found in milk and milk products. Orla-Jensen distin- guishes it from Lactobacillus plantarum Hol- land in that it produces dextro rotatory lactic acid and usually ferments lactose more readily than sucrose or maltose. Comments: Rogosa, Wiseman, Mitchell, Disraely and Beaman (Jour. Bact., 65, 1953, 688) recognize three varieties of this species based on the ability to ferment lactose and/ or rhamnose. Source: Isolated from milk and cheese. Habitat: Probably more widely distribu- ted than indicated b}^ isolations. 10. Lactobacillus leichmannii Bergey et al., 1925. {Bacillus leichmanni I, Henne- berg, Ztschr. f. Spiritusindustrie, 26, 1903, 22; also see Cent. f. Bakt., II Abt., 11, 1903, 163; Bergey et al.. Manual, 2nd ed., 1925, 180.) leich.man'ni.i. M.L. gen. noun leichmannii of Leichmann; named for Prof. G. Leich- mann, a German bacteriologist. Rods, 0.6 by 2.0 to 4.0 microns, occurring singly and in short chains. The cells show two or more deeply staining granules. Non- motile. Gram-positive. Gelatin stab: No liquefaction. Agar colonies: Small, clear with white centers. Agar slant: Limited, grayish streak, bet- ter growth in stab. Broth: Turbid. Acid from glucose, fructose, maltose, sucrose and trehalose; slight amounts from galactose, mannitol and a-methyl-glucoside. Lactose, raffinose, arabinose, rhamnose, dextrin and inulin not fermented. Forms 1.3 per cent lactic acid in mash. Produces levo rotatory lactic acid, according to Ro- gosa et al. (Jour. Bact., 65, 1953, 686). Nitrites not produced from nitrates. Microaerophilic. Temperature relations: Optimum, 36° C. Maximum, between 40° and 46° C.
