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Clostridium aurantibutyricum (n.sp.): A Pink Butyric Acid Clostridium
Abstract
SUMMARY: A pink, butyric acid-producing Clostridium isolated by Ch. Weizmann from South African hibiscus stems is described. It ferments sucrose, glucose, lactose, maltose, galactose, xylose, starch, but not cellulose, inulin, mannitol, glycerol and sorbitol.
The main products of fermentation of maize and glucose are butyric and acetic acids; acetone, butanol, ethanol and isopropanol are produced in slight or moderate amounts, lactic acid, formic acid and acetylmethyl-carbinol only in slight or negligible amounts. In its partial diastatic action on maize mashes and in the composition of its resultant metabolic products the new organism resembles members of the so-called butyric group of clostridia; but it differs markedly in liquefying gelatin.
In certain morphological and physiological features the organism resembles two orange-coloured Clostridia, Cl. felsineum and Cl. roseum (both belonging to the so-called butylic group), but is readily distinguishable from them. The two butylic organisms have a complete diastatic action on maize and butanol is the chief product of fermentation. The new organism is also distinguishable by its inability to ferment inulin and to disintegrate potato slopes.
On the basis of this evidence the organism is considered to be a new species, for which the name Cl. aurantibutyricum is suggested.
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© Society for General Microbiology, 1947