Two New Amino-Acid-Fermenting Bacteria, Clostridium propionicum and Diplococcus glycinophilus
- 1 December 1946
- journal article
- research article
- Published by American Society for Microbiology in Journal of Bacteriology
- Vol. 52 (6), 629-634
- https://doi.org/10.1128/jb.52.6.629-634.1946
Abstract
Two new obligately anaerobic bacteria capable of fermenting single amino acids were isolated from marine mud taken in the San Francisco Bay region by the enrichment culture method. C. propionicum causes a propionic acid type fermentation of alanine, serine, lactate and other related compounds. D. glycinophilus ferments glycine and is apparently unable to use any other compound as an energy source.Keywords
This publication has 4 references indexed in Scilit:
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- Clostridium acidi-uridi and Clostridium cylindrosporum, Organisms Fermenting Uric Acid and Some Other PurinesJournal of Bacteriology, 1942
- The use of glutamic acid for the isolation and identification of Clostridium cochlearium and Cl. tetanomorphumArchiv für Mikrobiologie, 1939