The influence of incubation time and medium composition on fatty acid production by some Bacteroides species

Thirteen strains (eleven species) of Bacteroides have been examined for the production of short chain fatty acids (SCFAs). Two media, cooked meat glucose (CMG) and peptone yeast glucose (PYG) were examined quantitatively by gas liquid chromatography (glc) after anaerobic incubation at 37 degrees C for up to 7 days. Growth and medium pH were monitored in PYG for two species. The SCFA profile was established after 12 h and the amount of acids produced was greater in CMG than in PYG; both CMG and PYG contained SCFAs prior to inoculation. Maximum acid production and lowering of pH appear to coincide with the stationary phase of growth. Results are discussed in terms of a standardized approach to the identification of anaerobic bacteria.