Spore-forming Bacteria causing Soft Rot of Potato and Retting of Flax

Abstract

BACTERIAL soft rot of vegetables and the retting of flax are both due to decomposition of the pectin complex in the middle lamella, in the former case resulting in a loss of cohesion between the cells of the vegetable in the area invaded by the causal organism, and in the latter case resulting in a dissolution of the layer which binds the fibre bundles to the remainder of the cortex. It seems likely, therefore, that some bacteria may be furnished with the necessary enzymes to enable them to bring about both these changes.