Acetone-Butanol醗酵菌の菌学的研究

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We isolated the acetone-butanol fermenting bacteria (KN-18) from the soil of Hainan Island in China (1943). In Japan during the period of the Second World War it was used for the acetone butanol fermentation of cane sugar, and it has been used for the fermentation of molasses up to date after war. Westudied morphological and physiological characteristics of this bacteria, comp aring with known species, and recognized as a new one and named Clostridium kainantoi nov. sp. Characteristics: 1. Vegetative cell: rod 0.6_??_1.0×1.8_??_5.5μ 2. Spolangia: spindle or club shaped, 2.2_??_2.8×5.6_??_8.4μ 3. Spore: ellipsoidal or cylindrical, 2.0_??_2.5×2.5_??_3.1μ 4. Motility: motile, 5. Gram positive, stained blue or brown by iodine, stained by methylene-blue and carborfucsine, 6. Indole production: (-), nitrate reduction: (+), nitrite reduction: (+). 7. Production of H2S: in peptone containing cultures (+). by the reduction of sulphite (-), by the reduction of thiosulphate (+). 8. Gelatin liquefaction: (+), 9. Fermentation reaction and relation between fermentation and temperature: see Table 1 and 2. 10. Optimum temperature: 30°_??_37°, ferm. and growth range 20°_??_40°, 11. optimum pH: 5.6_??_6.8, ferm. and growth range 4.0_??_9.0. 12. Thermal death point: 50°, 10min. 13. Spore resistance to heat: 100° for 40min. 14. Anaerobic.
社団法人日本農芸化学会の論文