A Species of Corynebacterium Isolated from Fermenting Cassava Roots

Authors

  • P. Collard

    1. Department of Bacteriology, University College, Ibadan, Nigeria
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    • Dept. of Bacteriology, University of Manchester, York Place, Manchester 13.


Abstract

Summary: A species of Corynebacterium not described in the 7th edition of Bergey's Manual has been isolated from grated cassava (Manihot utilissima) root allowed to ferment for some days during the preparation of ‘gari’, a farinaceous food eaten in Nigeria. The organism ferments starch, dextrose, maltose, sucrose, salicin, xylose and arabinose with the production of acid only, and produces bright yellow colonies of a characteristic form on litmus-lactose agar. It has been suggested that this organism, if accorded specific status, should be named Corynebacterium manihot.

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