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THE BREAKDOWN OF GLUCOSE BY BACILLUS GLYCOLLACTICUS AND THE EFFECT OF AERATION ON FERMENTATION
Author(s) -
TAHA S. M.
Publication year - 1955
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1955.tb02083.x
Subject(s) - aeration , fermentation , chemistry , yield (engineering) , food science , acetic acid , ethanol , decomposition , lactic acid , biochemistry , organic chemistry , bacteria , biology , materials science , metallurgy , genetics
SUMMARY: In the decomposition of glucose by Bacillus glycollacticus , CO 2 , 2:3‐butylene glycol, lactic and acetic acids, ethanol and traces of acetylmethylcarbinol were formed. A satisfactory carbon balance was obtained. Aeration played an important rôle affecting the amounts of products formed and the duration of fermentation. The largest yield of 2:3‐butylene glycol obtained was 32.5 mM from 50 mM of glucose.