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Glucose Fermentation Endproducts of Erwinia spp. and other Enterobacteria
Author(s) -
White J. N.,
Starr M. P.
Publication year - 1971
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.1365-2672.1971.tb02306.x
Subject(s) - fermentation , enterobacteriaceae , erwinia , bacteria , strain (injury) , mixed acid fermentation , food science , biology , chemistry , carbon dioxide , microbiology and biotechnology , biochemistry , lactic acid , escherichia coli , lactic acid fermentation , organic chemistry , genetics , anatomy , gene
Summary. The endproducts formed by Erwinia spp. and other enterobacteria from the anaerobic fermentation of glucose were determined by thin‐layer chromatography and other micromethods. The 71 strains examined fell into 15 mixed acid fermentation end‐product patterns of the sort which are considered to be characteristic of the Enterobacteriaceae. The patterns ranged from the detectable formation by 6 strains of all 7 of the products which were determined (carbon dioxide, succinate, lactate, formate, acetate, 2,3‐butanediol, and ethanol) to the detectable formation by one strain of only two (carbon dioxide and lactate); 32 strains formed 6 of the products; 21 strains formed 5 of the products; 9 strains formed 4 of the products; two strains formed 3 of the products. Each of the named species (nomenspecies) of the genus Erwinia does not, in general, have a characteristic pattern of fermentation endproducts; the nonphytopathogenic enterobacteria share many of the patterns shown by Erwinia spp.