4/, 1935, 481) and Pederson (Jour. Bact., 35, 1938, 107). Rods, 0.5 to 1.0 bj' 7.0 to 35.0 microns, occurring singly and in chains. Non-motile. Gram-positive. Wort gelatin : Surface colonies are rhizoid and slightly spreading. Submerged colonies are round with smooth edges, yellowish by transmitted light and rarely exceed 0.3 mm in diameter. Wort gelatin slant: Growth is narrow (about 1 mm wide), fiat, translucent and rhizoid, becoming dry. Wort gelatin stab: A lu.xuriant, arbores- cent form is produced in 7.5 per cent gelatin. With 10 per cent gelatin the growth spreads less vigorously, and in 15 per cent gelatin the stab is no longer arborescent but be- comes beaded. Wort agar colonies: Appear as irregular masses of threads radiating from a central nucleus; grayish white by reflected light. Wort agar slant: Growth same as for wort gelatin slant. However, at higher tempera- tures (32° C.) the rhizoid form becomes ob- scure, and the growth develops into a beaded, raised, grayish white streak about 2 mm in width. Broth: Produces a silky turbidity in un- hopped beer and wort. Good growth in yeast extract; turbid. Litmus milk: Acid. Acid from arabinose, glucose, fructose, galactose, maltose, sucrose, dextrin, rafii- nose, trehalose and mannitol; slight acid from lactose and starch. No acid from xy- lose, rhamnose or inulin. Forms 1.5 per cent acid in mash. Also forms CO2 and alcohol, lactic, formic and acetic acids. This species includes the ordinarily long rod tj'pes from spoiled beers. Apparently the same variations in regard to sugar fer- mentation may be found as are noted for similar species. Nitrites not produced from nitrates. Microaerophilic. Temperature relations: Optimum, be- tween 29° and 33° C. Minimum, 11° C. Max- imum, 37° C. Optimum pH for initial growth, 8.0; growth shows signs of inhibition at pH 9.0. Comment: A slime-producing variety, differing from the parent strain in sugar fermentations, has been described by Shim- well (Jour. Inst. Brewing, 55 (X.S. 46), 1949, 26). Source: Isolated from sour beer and from distillery yeast. Habitat: Probably more widely distribu- ted than indicated by isolations. 13. Lactobacillus buchneri (Henne- berg, 1903) Bergey et al., 1923. {Bacillus huchneri Henneberg, Cent. f. Bakt., II Abt., 11, 1903, 163; Bergey et al.. Manual, 1st ed., 1923, 251.) buch'ner.i. M.L. gen. noun buchneri of Buchner; named for Prof. E. Buchner, a German bacteriologist. Description supplemented hy material from Pederson (Jour. Bact., 85, 1938, 107). Rods, 0.35 by 0.7 to 4.0 microns, occurring singly, in pairs and chains or in filaments 25 microns or longer. Non-motile. Gram- positive. Agar colonies: White to j-ellowish, ad- herent. Agar slant: Growth, if anj', faint. Broth: Turbid, clearing after a few days. Litmus milk: Usually unchanged but may be slightly acid with no reduction. Acid usually from arabinose, xylose, glu- cose, fructose, galactose, mannose, sucrose, lactose, maltose and raffinose. Mannitol, sorbitol, glycerol, rhamnose, salicin, inulin, dextrin and starch fermented by a few strains. Lactic acid produced usually optically inactive. Acetic acid, ethyl alcohol and car- bon dioxide formed in the fermentation of aldohexoses. Mannitol produced from fruc- tose. Acetic and lactic acids from pentoses. Forms 1.3 per cent lactic acid in mash and 2.7 per cent alcohol. Nitrites not produced from nitrates. Temperature relations: Optimum, be- tween 32° and 37° C. Minimum, between 10° and 15° C. Maximum, between 44° and 48° C. Relationship to other species: Strains of this species might be considered intermedi- ates between Lactobacillus brevis and Lacto- bacillus fermenti. Source: Isolated from sour mash, pressed yeast, molasses, wine, catsup and sauer- kraut.
