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Summary.

The endproducts formed by Erwinia spp. and other enterobacteria from the anaerobic fermentation of glucose were determined by thin-layer chromatography and other micromethods. The 71 strains examined fell into 15 mixed acid fermentation end-product patterns of the sort which are considered to be characteristic of the Enterobacteriaceae. The patterns ranged from the detectable formation by 6 strains of all 7 of the products which were determined (carbon dioxide, succinate, lactate, formate, acetate, 2,3-butanediol, and ethanol) to the detectable formation by one strain of only two (carbon dioxide and lactate); 32 strains formed 6 of the products; 21 strains formed 5 of the products; 9 strains formed 4 of the products; two strains formed 3 of the products. Each of the named species (nomenspecies) of the genus Erwinia does not, in general, have a characteristic pattern of fermentation endproducts; the nonphytopathogenic enterobacteria share many of the patterns shown by Erwinia spp.