Isolation and Identification of the Substance in Potato Stimulating the Production of Butyl Alcohol by Certain Bacteria

Tatum, E. L.; Peterson, W. H.; Fred, E. B.

doi:10.1128/jb.29.6.563-572.1935

Cited by 9 publications

(3 citation statements)

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“…In this connection Smythe's observation (245) that ammonia and amides of dicarboxylic acids increase the rate of fermentation by yeast should be noted. Tatum (256) noted that glutamine was necessary for the fermentation of starch by butyric acid bacteria. Harris (90) observed a marked drop in plasma and spinal fluid glutamine level following administration of insulin.…”

Section: Relation Of Glutamine To Reaminalion Of Nucleotides or Nucle...mentioning

confidence: 99%

Chemical Characteristics and Physiological Rôles of Glutamine.

Archibald¹

1945

Chem. Rev.

122

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Section: Relation Of Glutamine To Reaminalion Of Nucleotides or Nucle...mentioning

confidence: 99%

Chemical Characteristics and Physiological Rôles of Glutamine.

Archibald¹

1945

Chem. Rev.

122

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“…The results with medium 11 show the extract to be ineffective and indicate that hydrolyzed casein does not contain the ether-soluble growth stimulant or that the factor is in a combination which is ether-insoluble. The known influence of asparagin (Tatum, Peterson and Fred, 1935) and Brown, Stahly and Werkman, 1937) on growth of the butyl alcohol bacteria and of cystine for other bacteria, made it advisable to determine whether these substances can replace the amino acid mixture (12 and 13). Both were ineffective.…”

Section: Medium and Analytical Methodsmentioning

confidence: 99%

Nutrient Requirements of Butyric Acid-Butyl Alcohol Bacteria

1939

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Preliminary investigations have shown that Clostridium acetobutylicum and related butyric-acid butyl-alcohol bacteria, fail to develop in a synthetic medium containing only ammonium sulphate, inorganic salts and glucose. These results suggest that perhaps the organisms require complex nitrogen compounds or some specific growth factor. Wood, Tatum and Peterson (1937), Wood, Andersen and Werkman (1938) and Tatum, Wood and Peterson (1936) reported that an acidic ether-soluble factor extracted from Difco yeast extract and thiamin stimulate growth of propionic acid bacteria in an ammonium sulphate medium. Wood, Andersen and Werkman (1937a) (1937b) and Andersen, Wood and Werkman (1938) found that these stimulants were essential for growth of certain heterofermentative lactic acid bacteria in media containing hydrolyzed casein or purified amino acids. Andersen, Wood and Werkman (1937) described a homofermentative lacticacid organism utilizing ammonium sulphate in the presence of lactoflavin, thiamin and the ether-soluble extract of yeast extract. The present investigation is a continuation of these studies using butyric-acid butyl-alcohol bacteria. Preliminary results (Brown, Wood and Werkman (1938a, 1938b) have shown, in media containing ammonium sulfate, glucose and Speakman's salt, that an ether extract of yeast extract is essential for growth of the butyl-alcohol bacteria. The yeast factor is not essential 1 Journal Paper No. J646 of the Iowa Agricultural Experiment Station. Project 572.

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“…Apparently, there is in corn, yeast and peptone some compound or compounds essential for the growth of these organisms. Tatum, Peterson and Fred (1935) found 1-asparagine or related dicarboxylic acids necessary for a normal fermentation by Clostridium butylicum in corn mash. Weizmann and Rosenfeld (1937) obtained a normal fermentation of carbohydrate by Clostridium acetobutylicum in a medium which included substances of known composition and a growthpromoting substance contained in a dialysate of autolyzed yeast.…”

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confidence: 99%