THE DIGESTION OF PECTIN AND METHYLATED GLUCOSES BY VARIOUS ORGANISMS.

Introduction This preliminary paper is the result of work started with the object of determining the effect of introduced methyl groups upon the digestion of carbohydrates by microorganisms. At the same time, it was hoped that methylated glucoses and pectin might offer a means of distinguishing between Bact. aertrycke, Bact. schotmihleri, and other closely related forms. These two organisms, up to the present time, are not distinguishable on the basis of morphological, cultural, or physiological characteristics. It was also thought that possibly a relation might exist between the digestion of pectin and the methylated glucoses. The only paper in the literature recording the digestion of methylated hexoses by organisms is that of IRVINE and HOGG (4) who record a few experiments made with 3-monomethyl glucose. It was found by these authors that living top yeast and macerated extract, prepared from dried Munich bottom yeast, had no action upon the sugar. They also found that, of the seven species of bacteria tried, Bacterium coli commune, Bact. lactis aerogenes, Bact. proteus, Bact. paratyphosum, Bact. cloacae,Bact. typhosum,and Staphylococcus pyogenes aureus, all of which are glucose fermenters, only Bact. cloacae Jordan digested the methylated glucose with the production of acid and gas. Methylated glucoses Glucose may have the following structures' depending upon the spacial configuration of the molecule: H OH H OH HO H HO H V V V V 1 * C C C I C