producingrods.They usually do not ferment 15° and 18° C. Maximum, between 48° and the pentoses, but when they do the fermen- 50° C. tation is seldom as active as that produced Source: Isolated from yeast, milk prod- by strains of Lactobacillus hrevis. ucts, fermenting dough, potatoes or vegeta- Nitrites not produced from nitrates. bles, tomato products and wine. Microaerophilic. Habitat: Widely distributed in nature. Temperature relations: Optimum, be- particularly in fermenting plant or animal tween 41° and 42° C. Minimum, between products. Genus II. Eubacterium Prevot, 1938* (Prevot, Ann. Inst. Past., 60, 1938, 294; not Subgenus Eubacterium Janke, Zent. f. Bakt., II Abt., 80, 1930, 490.) Eu.bac.te'ri.um. Gr. prefix eu- true; Gr. neut.dim.n. bacterium a small rod; M.L. neut.n. Eubacterium true Bacterium. Straight or curved rods which usually occur singly, in pairs or in very short chains. Never show branching. Non-motile. Gram-positive. Carbohydrates are usually attacked, the end-products of fermentation including some of the following: formic, acetic, propionic, butyric and lactic acids. Anaerobic. May be pathogenic. Found in the intestinal tracts of vertebrates. The descriptions of the species in Eubacterium, Catenabacterium, Ramibacterium and Cillo- baclerium which appeared prior to 1948 have been supplemented by material taken from Prevot (Man. d. Classif. et d. Determ. d. Bact. Anderobies, Paris, 1948, 95-105). The type species is Eubacterium foedans (Klein) Prevot. Key to the species of genus Eubacterium. I. Gas produced in culture media. A. Produce a fetid odor. 1. Not proteolytic. Gelatin not liquefied. a. Milk not coagulated. Not pathogenic. 1. Eubacterium foedans. aa. Milk is coagulated. b. Presumabl}^ not hemolytic. Effect on carbohydrates not recorded. Path- ogenic. 2. Eubacterium niosii. bb. Hemolytic. Carbohydrates are attacked. c. Pathogenic. Effect on gelatin not recorded. 3. Eubacterium obstii. cc. Not pathogenic. 4. Eubacterium rectale. 2. Proteolytic. Gelatin is liquefied. Milk is digested. Pathogenic. 5. Eubacterium quartiun. B. Do not produce a fetid odor. 1. Elements occur in twisted chains. a. Gelatin is liquefied. 6. Eubacterium pseudotortuosinn. aa. Gelatin not liquefied. 7. Eubacterium tortuosum. 2. Elements do not occur in twisted chains. a. Gelatin is liquefied.
- Arranged by Mrs. Eleanors Heist Clise and Mr. Erwin F. Lessel, Jr., Cornell Univer-
sity, Geneva, New York, March, 1955.
