BIOCHEMISTRY OF BACILLUS ACETOETHYLICUM WITH REFERENCE TO THE FORMATION OF ACETONE

Abstract

Several micrmnismslhave been described as forming more or less acetone, snd at least two2 have been used on a commercial scale.Of these organisms, Bacillus macerans seemed the most desirable for the present work, inasmuch as it forms ethyl alcohol as a by-product.Since it was not possible to obtain a culture of the organism in this country, experiments were undertaken with the view of isolating the bacillus. I. Isolation of Bacillus.Samples of potatoes were obtained from various parts of the country.Cylinders were cut from these, put in test-tubes, and sterilized for 20 minutes in the Arnold.The tubes were then in-* Published by permission of the Director of Chemical Warfare Service, U. S. A.The present work was undertaken at the suggestion of the Council of National Defense in an attempt to develop a fermentation process for the production of acetone.Attention, therefore, has been centered on the acetone formation so that the work is incomplete