Page:Bergey's manual of determinative bacteriology.djvu/552

1. Pedicoccus cerevisiae Balcke, 1884. (Ferment No. 7, Pasteur, Etudes sur la biere. Paris, 1876, 4; Sarcina from beer, Hansen, Compt. rend. Trav. Lab. Carls- berg, 1, 1879, 234 and 288; Balcke, Woch- nschr. f. Brauerei, 1, 1884, 257.) ce.re.vi'si.ae. L. noun cerevisia beer; L. gen. noun cerevisiae of beer. Spheres, 1.0 to 1.3 microns in diameter, occurring singly, in pairs or in tetrads. In acid media the latter prevail. Non-motile. Gram-positive. No growth in alkaline media. Peptone, meat-extract gelatin colonies: White becoming yellowish to yellowish brown. No liquefaction. Wort gelatin with calcium carbonate: White colonies, 2 to 3 mm; carbonate dis- solved. Meat extract gelatin stab: Growth along stab ; white, raised surface growth. No lique- faction. Wort and beer: Slight to moderately tur- bid growth, strong development on bottom of the flask. Hop-sensitive, but may de- velop in heavily hopped beers under special conditions. Litmus milk: Usually no growth; a few strains may show acid and may curdle the milk. Potato: Scant growth. Acid from glucose, fructose, mannose, galactose and maltose; usually from arabi- nose, sucrose, lactose, raffinose, salicin and amygdalin; sometimes from xjdose and rhamnose. No acid from mannitol, alpha- methyl glucoside, inulin, dextrin or starch (Pederson, Bact. Rev., 13, 1949, 228). Op- tically inactive lactic acid, as well as traces of acetic acid and carbon dioxide, is pro- duced. Diacetyl is produced, apparently from the oxidation of acetylmethylcarbinol; di- acetyl is the substance responsible for the "sarcina odor" of spoiled beer and the aroma of fresh butter (Shimwell and Kirk- patrick, Jour. Inst. Brewing, 45 (N.S. 36), 1939, 141). L-tryptophane, L-cj^stine, DL-threonine, DL-valine, DL-leucine, DL-isoleucine, L-histidine, DL-phenylalanine, L-tyrosine, L-proline, glycine, DL-alanine, L-arginine, DL-serine, L-glutamic acid, L-aspartic acid and asparagine are required for growth. Aspartic acid can completely replace as- paragine, whereas asparagine can only par- tially replace aspartic acid. DL-methionine and possibly DL-lysine are stimulatory (Jensen and Seeley, Jour. Bact., 67, 1954, 486). Purine and pyrimidine requirements vary considerably with the strain: some strains require neither of these compounds; other strains, requiring both purines and pyrimi- dines, exhibit greatest growth with either xanthine or guanine, whereas uracil and thymine are least effective; still other strains require uracil (Jensen and Seeley, loc. cit.). Leucovorin (citrovorum factor), niacin and pantothenic acid are absolute vitamin requirements, whereas biotin and pyridox- ine are merely stimulatory; a few strains require riboflavin in addition (Jensen and Seeley, loc. cit.). Urea not utilized. Nitrites not produced from nitrates. Usually catalase-negative; may be weakly positive in media low in sugar content (Fel- ton, Evans and Niven, Jour. Bact., 65, 1953, 481). Microaerophilic. Optimum temperature, between 25° and 32° C. Growth range, 7° to 45° C. Killed at 60° C. in 8 minutes. Source: Originally isolated from sarcina- sick beer and for many years known only as found in beer j^easts, spoiled wort and beer. More recently this species has been recog- nized in various types of fermenting vegeta- ble juices (Pederson, op. cit., 1949, 228; also see Wallerstein Lab. Communications, 17, 1954, 10). Habitat: Widely distributed in ferment- ing materials such as beer, sauerkraut and pickles. 2. Pediococcus acidilactici Lindner, 1887. (Lindner, Wochnschr. f. Brauerei, 3, No. 23, 1887; see Cent. f. Bakt., 2, 1887, 342; also see Die Sarcina-Organismen der Giih- rungsgewerbe. Lindner, Inaug. Diss., Ber- lin, 1888, 26, and Cent. f. Bakt., 4, 1888, 427.) a.ci.di.lac.ti'ci. M.L. noun acidum lacti-