Agar colonies: Usually small, round, opaque, not distinctive. Agar slants: Growth scant to moderate, flat, smooth to rough, translucent to opaque. Glucose agar slants: Growth soft, moist and usually more abundant than on agar. Glucose asparagine agar slants: Growth scant, if any. Proteose-peptone acid agar slants: Good growth, better than on agar. Soybean agar slants : Growth usually more abundant than on agar. Stock culture agar slants : Growth as good as or better than on agar. Broth: Moderate uniform turbidity fol- lowed by clearing and formation of sedi- ment. NaCl broth: No growth in 7 per cent NaCl. Milk agar streak plate : Zone of hydrolysis of the casein narrow, if any. Potato: Growth erratic, not distinctive. Acid but no gas (with peptone as source of nitrogen) from glucose. Acid production variable from arabinose, xylose, lactose, sucrose, glycerol and mannitol. Starch is hydrol3^zed. Acetjdmethylcarbinol usually produced. pH of glucose broth is 5.0 or less in 7 days. Citrates not utilized. Tomato j'east milk curdled in 1 to 3 days at 45° C. Nitrites usually not produced from ni- trates. No gas in nitrate broth under ana- erobic conditions. Amino acids, biotin and thiamine are essential for growth; perhaps also nicotinic acid. Lecithinase not produced. Aerobic, facultatively anaerobic. Growth in glucose broth under anaerobic condi- tions; pH is less than 5.2 in 7 days (some strains are inhibited by the alkalinity of the medium as generally prepared; for this species, therefore, a neutral or slightly acid medium is recommended). Temperature relations: Optimum, be- tween 33° and 45° C. Ma.ximum, between 55° and 60° C. for the majority of the strains. Poor growth, if any, at 28° C. Source: Isolated from evaporated milk and tomato juice. Habitat: Widely distributed in spoiled food, cream, cheese and silage. 9. Bacillus badius Batchelor, 1919, emend. Saghafi and Appleman, 1953. (Bat- chelor, Jour. Bact., 4, 1919, 25; Saghafi and Appleman, Jour. Bact., 65, 1953, 220.) ba'di.us. L. adj. badius brown. Rods, 0.8 to 1.0 by 2.5 to 5.0 microns, occurring usually singly or in short chains; long chains on certain media. Stain uni- formly. Motile. Gram -positive. Spores, 0.8 to 0.9 by 1.2 to 1.5 microns, cylindrical or ellipsoidal, terminal to sub- terminal. Thin-walled. Resemble those of Bacillus coagulans. Sporangia usually not definitely swollen, in some cases slightly swollen. Gelatin stab: Rapid crateriform lique- faction. Gelatin agar streak plate: Wide zone of hydrolysis. Agar colonies: Large, dense, rough, opaque, with hairy outgrowths, resemble those of Bacillus cereus. Agar slants: Abundant, grayish white (brown, Batchelor), with outgrowths. Fecal odor. Glucose agar slants: Same as on agar. Glucose nitrate agar slants: No growth. Soybean agar slants: Growth slow, be- coming moderate. Edges hairy. Broth: Uniform turbidity. Fecal odor. (Medium becomes very brown, Batchelor.) NaCl broth: No growth in 7 per cent NaCl. Milk: No change (peptonization, Bat- chelor). Milk agar streak plate : Moderate zone of clearing of the casein. Potato: Scant, soft, spreading, slightly brownish. Indole not produced. No acid or gas (with either ammonium salts, peptone or yeast extract as source of nitrogen) from arabinose, .xylose, glucose, lactose, sucrose and mannitol. Slight acid production from glj^cerol with yeast extract (Smith and Gordon, unpublished data). Starch not hydrolyzed. Acetj'lmethylcarbinol not produced.
