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Recent developments in the microbiology of retting. Part II.—The part played by bacteria in retting the flax and in purifying the liquor

✍ Scribed by Allen, L. A.

Publisher
Wiley (John Wiley & Sons)
Year
1946
Weight
544 KB
Volume
65
Category
Article
ISSN
0368-4075

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✦ Synopsis

Abstract

Bacteria causing soft rot of potato were found to occur consistently in retting liquor and to increase considerably in numbers during the course of a ret. These were mainly spore‐forming anaerobes, though smaller numbers of more‐forming aerobes able to cause soft rot also appeared. Investigation showed that these bacteria were also the causal agents of retting. Continuous aeration of retting liquor encouraged bacterial oxidation of organic matter to carbon dioxide rather than formation of organic acids, thus purifying the liquor sufficiently for it to be re‐used.

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