Microbiological Studies of Phytopathogenic Bacteria

Part I. On 2-Ketogluconic Acid Fermentation by the Bacteria belonging to the Erwinia amylovora Group

Abstract

A number of the bacteria of E. amylovora group revealed their abilities of producing 2-ketogluconic acid from glucose, when they were cultivated under aerobic conditions such as shaking culture. The outstanding feature of the 2-ketogluconic acid fermentation by them was that 2-ketogluconic acid was the only main product (the yield being about 60_??_80% on glucose consumed) and such byproduct as 5-ketogluconic acid was not detected. These strains were very weak in their oxidative abilities for ethanol and also they lacked ketogenic activities to sorbitol, mannitol and glycerol.