甜菜の腐敗病特に其病原菌に就て

概要

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The present paper deals with a bacterial rot of sugar beet which prevails over Heije, nothern part of Korea, causing yellowsh soft rot and producing odor peculiar to the disease Inoculation experiment; showed the pathogenicity on carrot root), radish (root), potato (tuber), and tomato (fruit). The causal organism was compared with Bact. beticola, Bac. Betae, Bact. Serbinow, specially Apl. teutliuim, the causes of sugar beet diseases. And also comparison was made with Bac. aroideae, Bac. atrocepticus, the Causes of Vegetable diseases. No org nism were found to be identical with the organism in qu stion. Therefore, Bac. betivorus is proposed for the organism. A description of the organism is given as follows : Bacillus betivorus n. sp. A short rod with rounded ends, single, in pairs, or sometines in long filaments in beef bouillon containing salts ; motie by means of 2 to 6 peritrichiate flagella Gram's negative It forms no spores or capsules. It produc s round or amoebiud ginigebiys thin colonies with snooth and entire margin on beef agar ; clouds bouillon promptly and forms pellicle ; liquefies gelatine ; coagulates milk. It reduces nitrates ; produces indol or hydrogen sulphide ; produces gas from sucrose and glucose ; is facultative anaerobic or aerobic. Optimum temperature for growth is about 35℃, min. at 12℃, max. at 45℃ and thermal death point 50℃ for 10 minutes.
日本植物病理学会の論文
1931-03-30