Decomposition of Carbohydrates and Alcohols with Production of Gas at 46°C. By Members of the Genus Escherichia

Abstract

A study has been made of thr action of bacteria of the genus Escherichia on 7 mono-saccharides (arabinose, xylose, glucose, mannose, fructose, galactose, rhamnose), 4 disaccharides (lactose, sucrose, maltose, trehalose), and 4 alcohols (mannitol, dulcitol, sorbitol and adonitol) at 37[degree] and 46[degree]C. Buffers enhanced gas production at both 37[degree] and 46[degree]C. In a well buffered basic medium, all the sugars and alcohols tested, except dulcitol and adonitol, which were never fermented with gas at 46[degree]C., were readily decomposed at both temps. In an adequately buffered medium, all the bacteria used remained viable after an incubation period of 72 hrs. Gas production was likewise influenced greatly by the type of protein in the medium.