Studies on Hiochi (Part V)

Requirement of mevalonic acid and classification of Bacillus saarogenes (hiochi-bacteria)

Abstract

The effects of mevalonic acid on the growth of hiochi-bacteria were examined. Hetero-fermentative hiochi-bacteria were classified into two groups one of which essentially required mevalonic acid for growth and the other which did not require mevalonic acid.
Several different characteristics between these two groups were observed. Hetero-fermentative hiochi-bacteria could be classified as genuine hiochi-bacteria and hiochi-natured lactobacilli by examining the requirement of mevalonic acid as in the past.
The mevalonic acid requirement of homo-fermentative hiochi-bacteria was continuous from severe strain to non-requirement strain.
If homo-fermentative hiochi-bacteria was to be classified as genuine hiochi-bacteria, hiochi-natured lactobacilli and intermediate strain by mevalonic acid requirement as usual. Then hiochi-natured lactobacilli group would contain 3 type of hiochi-bacteria which differ in several ways. The authors thought that homo-fermentative hiochi-bacteria should be classified as genuine hiochi-bacteria, hiochinatured lactobacilli and an intermediate strain by examining the pH range of the growth, the effects of alcohol on the growth and the assimilation of sugars without regard to the requirement of mevalonic acid.