THE BREAKDOWN OF GLUCOSE BY BACILLUS GLYCOLLACTICUS AND THE EFFECT OF AERATION ON FERMENTATION |
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| Authors: | S M TAHA |
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| Institution: | Bacteriology Department, Faculty of Agriculture, Cairo University, Giza, Egypt |
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| Abstract: | SUMMARY: In the decomposition of glucose by Bacillus glycollacticus , CO2, 2:3-butylene glycol, lactic and acetic acids, ethanol and traces of acetylmethylcarbinol were formed. A satisfactory carbon balance was obtained. Aeration played an important rôle affecting the amounts of products formed and the duration of fermentation. The largest yield of 2:3-butylene glycol obtained was 32.5 mM from 50 mM of glucose. |
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