The bacteriology of Gardnerella vaginalis

Even 70 years ago Gram-negative coccobacilli had been recognized in vaginal discharge and were cultured 30 years ago. The need to have blood in agar medium for cultivation suggested that the organisms might be a Haemophilus species. Later, however, growth characteristics and other features resulted in their being placed in the genus Corynebacterium, before it was realized that this was inappropriate and they were transferred to a new genus and species Gardnerella vaginalis. The organisms are Gram-variable, non-sporing, non-flagellate, non-motile coccobacilli of average size 0.4 X 1-1.5 microns. The cell wall is laminated and some strains possess pili. G. vaginalis is fermentative and dextrose, fructose, galactose, glucose, maltose, mannose, ribose and starch are most likely to be metabolized. However, published patterns of the sugars fermented vary widely and most workers do not rely on such tests as a means of identification. Of many other features exhibited by G. vaginalis, the following are outstanding: it does not produce catalase, cytochrome oxidase, hydrogen sulphide, indole, or urease. Nor does it degrade aesculin, liquefy gelatin, reduce nitrate, or decarboxylate arginine, lysine or ornithine. On the other hand, it is sensitive to hydrogen peroxide, often causes beta-haemolysis and usually hydrolyses hippurate and starch. G. vaginalis is serologically heterogeneous and causes haemagglutination which is mannose resistant. It is resistant to several antibiotics, including amphotericin, colistin, nalidixic acid and gentamicin, which may be incorporated in selective media.(ABSTRACT TRUNCATED AT 250 WORDS)