An accessory food substance was proved to be essential to the growth of Bact. hyacinthi SMITH It was contained more in the bodies or staled solution of Bact. solanacearum and less in oryzanin; both readily being available to the organism. This substance was denatured by filtrating through filter paper and destroyed by heating at 100°C for 30 minutes in successive three days. It is soluble more in water than alcohol. From its nature the author is inclined to believe that it may be identical with vitamine D, a cleavage from vitamine B as shown by FUNK and DUBLIN. The amount of this substance, necessary to the growth of the organism, is fixed; it being 3 per cent in beef bouillon when oryzanin employed as the source of this substance. Its excessive amount had no noticeable influence on the growth of the organism, but its low amount limitted the growth of it as proportional to its content. In the case of the excessive supply of the substance, the final growth of the organism, in spite of its amount, was always the same, though slightly favourable growth was observed at the beginning. It may be attributable to the population density of the organism. The intermittent growth was observed in the course of their culture, which seems to be comparable to ‘Hexenrings’ in fungus plate.
The present paper deals with a bacterial rot of sugar beet which prevails over Heijô, nothern part of Korea, causing yellowish soft rot and producing odor peculiar to the disease. Inoculation experiments showed the pathogenicity on carrot root), radish (root), potato (tuber), and tomato (fruit). The causal organism was compared with Bact. beticola, Bac. Betae, Bact. Serbinowi, specially Apl. teutlium, the causes of sugar beet diseases. And also comparison was made with Bac. aroideae, Bac. carotovorus and Bac. atrosepticus, the Causes of Vegetable diseases. No organism were found to be identical with the organism in question. Therefore, Bac. betivorus is proposed for the organism. A description of the organism is given as follows: Bacillus betivorus n. sp. A short rod with rounded ends, single, in pairs, or sometimes in long filaments in beef bouillon containing salts; motile by means of 2 to 6 peritrichiate flagella; Gram's negative. It forms no spores or capsules. It produces round or amoeboid homogenous thin colonies with smooth and entire margin on beef agar; clouds bouillon promptly and forms pellicle; liquefies gelatine; coagulates milk. It reduces nitrates; produces indol or hydrogen sulphide; produces gas from sucrose and glucose; is facultative anaerobic or aerobic. Optimum temperature for growth is about 35°C, min. at 12°C, max. at 45°C and thermal death point 50°C for 10 minutes.