The effect of various carbon compounds (dextrin, raffinose, sucrose, lactose, maltose, glucose, fructose, mannose, galactose, arabinose, xylose, rhamnose, glycerin, mannitol and sorbitol) on the growth of rhizobia and their fermentation characters were studied by the use of yeast water (0.5% Vol.)-asparagine mineral salts-solution as a basal medium. According to the results obtained, the following grouping may be possible. I. Raffinose is not attacked. Generally, the reaction of medium with most of carbon compounds becomes alkaline. Ia. Lactose does not support growth. Iaa. Acid production from arabinose or xylose ……strains from lupine-, soybean-, and cowpea-group, Indigofera, and Styphnolobium. Iab. Acid production from fructose, arabinose, xylose, and mannitol. ……Strains from cowpea group. Ib. Lactose is effctively utilized for growth. Acid production from fructose, glucose, xylose and mannitol. ……strain from cowpea group. II. Almost all of the carbon compounds are utilized, accompanied by the production of acid. IIa. Amounts of acid produced are considerably large. ……strains from pea-, clover-, bean-, and alfalfa-group, genge and Vicia nipponica. IIb. Acid production from arabinose, xylose, and glucose is marked. ……strains from soybean, and cowpea-group, and Sesbania. IIc. Acid production is generally slight. ……strains from cowpea-group, Mimosa, Leucoena, Dalea, Sesbania, Amorpha, Astragalus (reflexistipulatus), Caragana, Lotus, Robinia, and Sophora. Although strains of group II do not select carbon compounds for their growth, few strains from bean-group, Sesbania, and Vicia (nipponica) are included as exception. Dextrin is hardly attacked and seems to retard the initial growth of some strains.
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