Studies on Anaerobic Bacteria

Abstract

A malt sprouts-CaCO3 medium proved the most satisfactory for complete sugar utilization. The products of glucose fermentation were CO2, H2 and acetic, butyric and lactic acids. The ratio of products varied with change in temp. and appeared to be influenced by access of atmospheric O2 to the fermentation. Neutral volatile products were absent, or present only in small amounts. Formic and succinic acids, acetylmethylcarbinol and 2,3-butylene glycol were not found. The products formed from xylose were the same as those from glucose.