A Species of <i>Corynebacterium</i> Isolated from Fermenting Cassava Roots
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TL;DR
A species of Corynebacterium not described in the 7th edition of Bergey's Manual has been isolated from grated cassava root allowed to ferment for some days during the preparation of ‘gari’, a farinaceous food eaten in Nigeria.
Abstract
S ummary : A species of Corynebacterium not described in the 7th edition of Bergey's Manual has been isolated from grated cassava ( Manihot utilissima ) root allowed to ferment for some days during the preparation of ‘gari’, a farinaceous food eaten in Nigeria. The organism ferments starch, dextrose, maltose, sucrose, salicin, xylose and arabinose with the production of acid only, and produces bright yellow colonies of a characteristic form on litmus‐lactose agar. It has been suggested that this organism, if accorded specific status, should be named Corynebacterium manihot.