1942•Nippon Nōgeikagaku KaishiOpen access

Butyric Acid Fermentation. (Part I)

Toshinobu ASAI, 小松榮太郎, 宮地昇

Abstract

(1) 土壤及び甘藷から3株のClostridium菌を純粹に分離し,その性質を調べて下記の3種(1新種,1新變種,1變種)とし,その形態的,培養的,生理的性質を記載し分類を試みた. Clostridium butyricum var. immobile Clostridium lutanologenes nov. sp. Clostridium butanologenes nov. sp. var. intermedium nov. var. (2) Clostridium butyricum var. immobileは培養中に變性を來たし,胞子形成能を著しく減退し, Clostridium又はPlectridium型胞子嚢細胞も甚だ少なくなつた.本菌は糖より多量の酪酸(糖消費の30%以上)と醋酸とを生産し工業的利用が可能である. (3) Clostridium butanologenes nov. sp.は糖より多量のブタノールを生じ酸の生産少なく,ブクノールの工業的製造に利用可能なりと考へられる. (4) Clostridium butanologenes nov. sp. var. intermedium nov. var.は前2菌の中間位に屬し糖よりブタノールと酸とを比較的多く併成する. (5) 以上3菌に就いて葡萄糖,及び玉蜀黍醪よりの醗酵生産物を檢討した.

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Key concepts: Clostridium butyricum, Clostridium, Clostridiaceae, Fermentation, Microbiology, Clostridium Infections, Biology, Clostridiales