The chemical action of Bacillus cloacæ (Jordan) on glucose and mannitol

Abstract
The close relationship of B. cloacæ (Jordan) to B. lactis aërogenes (Escherich) suggested the investigation of the chemical action of the former on glucose and mannitol. The two organisms are lactose-fermenting bacilli, allied to B. coli communis, and showing a close resemblance to each other in their biological characteristics. B. lactis aërogenes is a non-motile, Gram-negative, non-liquefying bacillus, a facultative anaërobe which produces acid and clotting in milk. B. cloacæ is a facultative anaërobic bacillus, actively motile, Gram-negative, slowly liquefying gelatine, and producing acid and clot in milk. The chief biological characters of the organisms will he clearly seen in the following table, in which + means acid and gas, - no action:— cane Glucose. Lactose. sugar. Dulcitol. Dextrin. Inulin. B. cloacæ + + + - + - B. lactis aërogenes + + + - + - Harden and Walpole have already fully investigated the products of the decomposition of glucose and mannitol by B. lactis aërogenes, and a comparison of their results with those to be obtained from B. cloacæ presented a problem of considerable interest, owing to the fact that both organisms give the Voges and Proskauer reaction. This reaction is due to the presence of acetylmethylcarbinol, which is closely related to butylene glycol, a substance which had been found as one of the products of the fermentation of glucose by B. lactis aërogenes. The organism was grown anaërobically in a medium containing 1 per cent. of Witte peptone and 2 per cent. of the sugar in the presence of chalk. The products were examined by the method outlined by Harden in his investigation of the action of B. coli communis on glucose.

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