Effect of Aldehydes and Fatty Acids as Added Hydrogen Acceptors on the Fermentation of Glucose by Aerobacter indologenes
Abstract
Receive: RSS Feeds, eTOCs, free email alerts (when new articles cite this article), more» Information about mmercial reprint orders: http://jb.asm.org/site/misc/reprints.xhtml To subscribe to to another ASM Journal go to: http://journals.asm.org/site/subscriptions/ MICKELSON AND C. H. WERKMAN Bacteriology Section, Industrial Science Research Institute, Iowa State llege, Ames, Iowa Received for publication November 28, 1938 Downloaded from http://jb.asm.org/ on December 9, 2011 by deepdyve The use of suitable hydrogen acceptors added to a normal fermentation may permit of certain nclusions as to the normal path of fermentation, especially if the acceptor can be traced and the effects of its reduction on the normal dissimilation observed. Harden and Norris (1902) reported the formation of butylene glyl by Bacillus lactis-aerogenes (Aerobacter aerogenes) from acetaldehyde in a 1 per cent peptone medium in the absence of gluse. However, most of the acetaldehyde was revered as acetic and succinic acids and ethyl alhol. Neuberg and Kobel (1925) noted that 1 molecule of acetaldehyde added to yeast preparations in the presence of gluse or pyruvic acid ndensed with a molecule of acetaldehyde biologically formed to yield acetylmethylcarbinol. Kluyver and Donker (1925) were able to cause yeast and lactic acid bacteria to form acetylmethylcarbinol from gluse when