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A Species of Corynebacterium Isolated from Fermenting Cassava Roots
Author(s) -
Collard P.
Publication year - 1963
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.1365-2672.1963.tb04760.x
Subject(s) - maltose , manihot esculenta , salicin , lactose , fermentation , starch , agar , corynebacterium , biology , xylose , sucrose , food science , botany , bacteria , genetics
S ummary : A species of Corynebacterium not described in the 7th edition of Bergey's Manual has been isolated from grated cassava ( Manihot utilissima ) root allowed to ferment for some days during the preparation of ‘gari’, a farinaceous food eaten in Nigeria. The organism ferments starch, dextrose, maltose, sucrose, salicin, xylose and arabinose with the production of acid only, and produces bright yellow colonies of a characteristic form on litmus‐lactose agar. It has been suggested that this organism, if accorded specific status, should be named Corynebacterium manihot.