MIMEAE

MEMBERS OF THE TRIBE MIMEAE ISOLATED FROM RIVER WATER
BERNARD A. KENNER AND PAUL W. KABLER
Robert A. Taft Sanitary Engineering Center, USPHS, Cincinnati *6, Ohio
Received for publication August 22, 1956

In identifying unknown bacteria isolated from the Ohio River water by membrane filter techniques, it was found that five
of the isolates were morphologically and biochemically similar to the tribe Mimeae as described by DeBord (Iowa
State Coll. J. Sci., 16, 471-480, 1942). The cultures were isolated on briliant green medium (Difoo) (2X) and were
classified as Mima polymorpha. Only one strain was agglutinated by specific antiserum for M. polymorpha, according
to Dr. E. I. Parsons, Diagnostic Bacteriology Unit, C.D.C., USPHS, Chamblee, Georgia.

The isolation of these cultures from river water is of interest because previously published reports have described the
organisms as having been isolated directly from specimens of human origin. The organisms are pleomorphic,
nonsporulating, gram negative, small bacilli or diplococci showing modified bipolar staining. Some diplo
arrangements partially retain the gram positive stain. They grow well on tryptose agar. The colonies are white,
glistening, smooth, and viscid.

Appl Microbiol. 1968 November; 16(11): 1776–1778.  PMCID: PMC547758
Copyright notice
Response of the Mimeae to some Physical and Chemical Agents1
Charlotte J. Snodgrass2 and J. A. Koburger
Department of Plant Pathology and Bacteriology, West Virginia University, Morgantown, West Virginia 26506
2 Present address: Biology Department, Bethany College, Bethany, W. Va. 26032.
1 Published with the approval of the Director of the West Virginia University Agricultural Experiment Station as
Scientific Paper no. 1022.

Isolates of Mima polymorpha and
Herellea vaginicola obtained from retail food products were investigated for their
ability to hydrolyze proteins, starch, and lipids as well as for their ability to initiate growth under varying conditions of
pH, sodium chloride concentration, and temperature. None of the isolates hydrolyzed starch and a few hydrolyzed
proteins, whereas most were actively lipolytic.
Members of each genus grew over the range 6 to 42 C; in
general, H. vaginicola was more tolerant to high concentrations of sodium chloride and to acid conditions than was M.
polymorpha.    
[EPA fecal coliform test is at 44.5C]


BACTERIOLOGICAL REVIEWS, Dec. 1973, p. 522-561
Copyright i 1973 American Society for Microbiology Vol. 37, No. 4
Moraxella, Acinetobacter, and the Mimeae
SVERRE DICK HENRIKSEN

The literature about Moraxella, Acinetobacter, and the Mimeae is very extensive and, at least to the uninitiated, highly
confusing. The same organisms have been known under a variety of names, and different organisms often
have received the same label. In many of the papers the organisms which are being dealt with are very poorly
identified, and their identity is uncertain. It is the purpose of this review to survey the literature on these organisms, in
particular the organisms now considered to belong to the genera Moraxella and Acinetobacter, and to try to dispel
some of the confusion. Main emphasis will be on taxonomy, nomenclature, and on the relationship of these organisms
between themselves and to certain other taxa, such as the "true" and "false" neisseriae (i.e., Neisseria and
Branhamella according to the proposal of Catlin [110]). The role of these organisms in human and veterinary medicine,
both as commensals and as pathogens, will also be discussed.


Journal of Food Science
Volume 32 Issue 5, Pages 589 - 591
Published Online: 25 Aug 2006

© 2008 Institute of Food Technologists

The Isolation and Characterization of the Tribe Mimeae in Foodstuffs

CHARLOTTE J. SNODGRASS 1 JOHN A. KOBURGER 1
1 Department of Plant Pathology and Bacteriology West Virginia University, Morgantown 26506
West Virginia University Agricultural Experiment Station Scientific Paper No. 922

SUMMARY— Mima and Herellea organisms, which have been reported to be members of the tribe Mimeae and to
have pathogenic properties, were isolated from 25 of 96 retail food samples investigated. Mima were isolated from
16% of the samples; Herellea were found in 9%. Fresh and prepared meats, seafoods, dairy products, and vegetables
contained these organisms, but dehydrated foods were free of Mimeae. Because of certain similarity to the
Neisseriaceae and the pseudomonads and their relatively limited biochemical activity, these organisms are often
difficult to identify. The morphological and physiological characteristics of Mima and Herellea are described and their
possible significance in foods discussed.