Fermentation Characteristics of Certain

The pentoses, xylose and arabinose, have been termed nonfermentable sugars. In a general sense this is true, as the majority of microorganisms, yeasts and bacteria, cannot utilize the pentoses; however, there are certain forms which possess the ability to break down these sugars. Apparently these pentosefermenting bacteria are widely distributed and no doubt play an important role in the economy of nature. In previous publications1s2 attention was called to the occurrence of certain pentose fermenters in soil, manure, sauerkraut, and silage. These organisms were isolated, their general properties described, and the name Lactobacillus pentoaceticus, n.sp., was suggested. This group of the pentose fermenters is characterized chiefly by the rapidity with which it breaks down xylose and arabinose with t,he production of acetic and lactic acids, and traces of alcohol and carbon dioxide. The present paper deals with the general fermentation characteristics of the pentose fermenters.