of free atmospheric nitrogen than are other butyric-acid-producing species. Source: Isolated from soil and from acid- canned fruit. Habitat: Soil. 11. Clostridium toaniim Baba, 1943. (Jour. Agr. Chem. Soc. Japan, 19, 1943, 207.) to.a'num. Etymology Japanese, meaning unknown. Large rods, 1.04 by 5.47 microns, occurring singly or in short chains, becoming spindle- shaped in 48 hours; average size then is 1.91 by 7.35 microns. Spores ovoid, 1.4 to 2.1 microns, central to subterminal. Encap- sulated. Actively motile in young cultures. Granulose-positive. Gram-positive, becom- ing Gram-negative. Gelatin: No liquefaction. Glucose meat infusion agar slant (anaer- obic, 35° C., 3 days): Fairly good growth. Moist, glistening, irregular, milky white colonies. Gas splits agar. Glucose meat infusion agar stab: Growth good; sticky; gas is produced. Tryptone agar slant: Poor growth. Meat infusion: Poor growth. Glucose meat infusion: Good growth; vis- cous precipitate; butanol odor. Milk: Coagulated. Potato slant (anaerobic, 35° C., 3 days): Colonies island-like, moist, dull glistening, milky white, bubbling. After 7 days, growth heavier with strong butanol odor. Potato or maize mash: Good growth; "head" formation; clear fermentation liq- uid. Indole not produced. Hydrogen sulfide not produced. Glucose, 1-arabinose, fructose, mannose, galactose, sucrose, maltose, trehalose, al- pha-methyl-glucoside, dextrin, soluble starch and glycogen are vigorously fer- mented. Less vigorously fermented are rath- nose, salicin, mannitol and beta-cellobiose. Xylose, lactose, pectin and calcium lactate are weakly fermented. Fermentation ques- tionable for amygdalin. Adonitol, 1-rham- nose, inulin, glycerol, dulcitol, d-sorbitol, inositol and quercitol not attacked. Fermentation products are butanol, iso- propanol, acetone, ethanol and butyric acid. Nitrites produced from nitrates. Serum: Poor growth; liquefaction very weak. Catalase-negative. Anaerobic. Temperature relations: Optimum, 33° C. Optimum fermentation, between 35° C. and 37° C. Chemical tolerance: Fermentation occurs between pH 5.8 and 6.5. Growth occurs be- tween pH 6.0 and 7.0, 6.2 affording the best growth. Source: Not indicated. Habitat: Unknown. 12. Clostridium amylosaccharobutyl- propylicum Beesch and Legg, 1947. (Clos- tridium amylo-saccharo-bidylpropylicum (sic) Beesch and Legg, U. S. Letters Pat., 2,420,998, May 27, 1947.) a . my . lo . sac . char . o . bu . t y 1 . pro . pyl ' i . - cum. L. noun amylum starch; Gr. noun sac- charum sugar; M.L. adj. hutylicus pertaining to the butyl radical; M.L. adj. propijlicus pertaining to the propyl radical; M.L. adj. amylosaccharobutylpropylicum (probably in- tended to mean) the organism which fer- ments starch and sugar with the production of butyl and propyl alcohols. Short and long rods, 0.6 to 2.8 by 2.5 to 12.0 microns, with rounded ends, occurring singly or in chains. Sporangia are spindle- shaped and clavate. Spores cylindrical to ovoid, measuring 0.5 to 2.0 by 0.8 to 2.8 mi- crons, subterminal to terminal. Motile by means of peritrichous flagella. Granulose- positive. Gram-positive, but variable after 24 hours. Gelatin stab: Growth best below surface to bottom line of puncture. No liquefaction. Agar colonies: Circular with spreading tendency, smooth, pearly luster to surface, entire, convex. Colonies appear opalescent with dark centers, finely granular, light tan. Agar slant : Growth abundant, spreading, glistening, light cream-colored to tan, viscid with a butylic odor. Broth: No surface growth; slight cloud- ing; no odor. Litmus milk: Acid curd produced in 10 days; slight, if any, peptonization at 15 days. Potato: Abundant, spreading, glistening.
