Abstract
We isolated one strain of acetone bacillus useful and suitable for the fermentation of cane sugar as raw material. In this isolation of the bacteria, we used mash which contained cane sugar. The isolated Bacteria was classified as a new species as Clostridium kaneboi, since the characteristics of the bacteria were found not to be the same as those of wellknown Clostridium species. It was found that the fermentation by this bacterium was influenced by the quantity of soybean cake as nitrogenous source and by the concentration of cane sugar as carbon source in the medium. By this bacterium, starch was fermented as well as cane sugar was fermentable, and the “solvent” was obtained in good yield. Nearly normal fermentation was attained when only inorganic nitrogenous compounds was used as the nitrogen source.
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