FI.AX 102 = 



Pectinobacter amylophilum, a New Organism which may be of Practical 



Importance in Flax Retting. --Macrinov J. a. i.Sur un nouvcau mkrorsanisiuc pro- 



Ivoquant la fernientalion <le Taniidun c*t ilts substaiicfs pectiques), in Archivts tics Scitnces 

 biolog-i'iues, published by the Imperial Institute of Kxperiniental Medicine in Pctroerrad 

 (I'rcnch edition), Vol. X\ III, Xo. s. pp. 440-455, S fig. Petrograd, 1915. 

 When carrying out bacteriological analysis of a sample of soil, a new 

 icro-organism was isolated the behaviour of which in the presence of 

 ..uarch attracted attention. In contrast to other micro-organisms which have 

 the power of decomposing starch but prefer sugar, this one prefers starch to 

 sugar. 



The researches were conducted at the Laboratory of the vSection of 

 (kneral jVIicrobiology in the Imperial Institute of Experimental Medicine 

 of Petrograd. Here the behaviour of the new bacterium was studied in 

 relation to the fermentation of sugar, starch and many other carbohydra- 

 tes, pectic substances, nitrogenous substances, and cellulose, and also the 

 products of its vital acti\'ity in a suitable en\aronment. 



The name of Pectinobacter amylophilum corresponds to the biochemical 

 ])roperties of the new bacterium. The name of the genus, Pectinobacter , 

 indicates its property of acting on the pectic substances ; and as to the 

 name of the species, amylophilum, it points to its tendency to use starch 

 exclusively as carbohydrate food. 



Pectinobacter amylophilum is rod-like, somewhat sw^ollen towards the 

 centre, from 4 to 6[j, in length, with a diameter of 0.5 to i[x. It is mobile, and 

 ill fresh cultures has a spiral movement. Before sporulation, the bacte- 

 rium assumes a spindle-shaped appearance, and the spores, elliptic in shape, 

 are born in the widest part of the rod. When the vegetative parts of the 

 bacterial cell are destroyed, the spores are set at liberty, and, if the medium 

 is favourable, their development begins. 



Conclusions : i) Pectinobacter amylophilum is the specific agent of 

 the fermentation of starch and pectic substances. It also acts on the 

 products of hydrolysis of starch, although it has an evident preference for 

 the latter. 



2) Owmg to its property of acting energetically on the pectic sub- 

 stances in an aerobic envirorment, the new microbe maj'" be of great 

 practical importance in flax retting. 



The behaviour of this microbe in relation to pectic substances has been 

 studied in the process of flax retting, in aerobic, anaerobic, and mixed en- 

 vironments. In the first case, the flax stalks, bound into bundles, were 

 heated in pure water. In this way a large quantity of organic substance 

 was extracted. The liquid was thrown away and the bundles sterilised in 

 'some more water. After inoculating with bacteria, the bundles were placed 

 a thermostat at a temperature between jo and 45" C. After 8 to 10 daj's, 

 retting was complete. The fibres as well as the boon separated easily. It 

 is found from experiments with the fibre that it is of good quality and consid- 

 erable strength, although fine and delicate. It keeps whole and does not 

 break up into shreds. The yield of the flax in the shape of fibre and tow is 

 an excellent one with this treatment. Investigations are being continued. 



The retting in an anaerobic medium was carried out in wide tall glass 



k 



