Isolation and Identification of the Substance in Potato Stimulating the Production of Butyl Alcohol by Certain Bacteria

Abstract

The substance in potato extract which stimulates the fermentation of starch and the production of butyl alcohol by certain butyric acid bacteria was isolated and identified as l-asparagine. Aspartic and glutamic acids when supplemented with (NH4)2SO4 were effective in the same conc. as asparagine (60 mgm. per 100 cc. of 4% corn mash). Other amino acids and ammonium salts were inactive. Related compounds, ammonium malate and ammonium succinate, were somewhat stimulatory, but ammonium tartrate was inactive. Certain strains of butyric acid bacteria seem to require either a dicarboxylic amino acid, or a substance which may be transformed into one, in order to ferment starch efficiently and vigorously.