STUDIES WITH BACILLUS POLYMYXA: I. SOME FACTORS AFFECTING THE FERMENTATION OF WHEAT BY BACILLUS POLYMYXA

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Abstract
Factors affecting the fermentation of 15% wheat mashes by strains of Bacillus polymyxa, under laboratory conditions, were studied with a view of obtaining maximum yields of 2,3 butanediol, a compound that can be converted to butadiene, an essential precursor of synthetic rubber. Neither the nature of the inoculating medium nor the age of the inoculum affected the fermentation but small amounts (0.5%) of the inoculum lowered the yield. Increasing the surface of the fermentation mixture resulted in improved yields of the diol as did the addition of yeast extract. Different strains varied markedly in fermentative ability; of 82 strains tested, 10 gave excellent results (over 3% diol). Combinations of two strains (phage-susceptible and phage-resistant) also gave satisfactory yields but mixtures of 5 or 10 caused a sharp drop in diol production. Low-grade, low-quality wheat samples were as satisfactory as samples of high-grade wheat in diol yield capacity. Elevator screenings were capable of being fermented by A. polymyxa although low yields were obtained, owing, undoubtedly, to the low starch content of these materials. However, since screenings command a low price on the market, it may be economically practical to consider their utilization for butanediol production.

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