PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: XVII. FERMENTATION OF GLUCOSE BY STRAINS OF BACILLUS SUBTILIS

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Abstract
Under aerobic conditions both the Marburg and Ford types of B. subtilis dissimilate glucose, giving CO2, acetoin, and 2,3-butanediol as the main products, and small amts. of glycerol and acetic, formic, lactic, and n-butyric acids. The Ford type cultures dissimilate the sugar more rapidly and also give a small amt. of ethanol. Under anaerobic conditions, Marburg type cultures will not ferment glucose while the Ford type cultures do so as rapidly as they do under aerobic conditions. Some strains give 2,3-butanediol, glycerol, and CO2 as the major products; others give chiefly lactic acid. As much as 86% and as little as 8% of the glucose was converted to 2,3-butanediol plus glycerol. The 2,3-butanediol was a mixture of 65% meso- and 35% levo-isomers, while the lactic acid was approx. 90% dextro-isomer in most cases. It is suggested that the Ford type deserves separate species rank.