Abstract

Receive: RSS Feeds, eTOCs, free email alerts (when new articles cite this article), more» Information about commercial reprint orders: http://jb.asm.org/site/misc/reprints.xhtml To subscribe to to another ASM Journal go to: http://journals.asm.org/site/subscriptions/ ACQUISITION OF LACTOSE FERMENTING PROPERTIES BY SALMONELLAE II. ROLE OF THE MEDIUM S. SCHAFLER, LEONIE MINTZER, AND CATALINA SCHAFLER "Dr. I. Cantacuzino" Institute, Bucarest, Rumania Received for publication July 14, 1959 Downloaded from http://jb.asm.org/ on December 9, 2011 by deepdyve In previous work a close relationship was noticed between the fermentation of cellobiose, and other sugars with f3-glucoside bonds, and the fermentation of lactose. All lactose - positive variants obtained by prolonged incubation of salmonellae in the presence of lactose simultaneously became cellobiose-positive (Schiifler and Schiafler, 1959). The cellobiose-positive variants of salmonellae in turn far more readily yielded lactose-positive variants than did the initial s (Schaifler and Mintzer, 1959). These investigations dealt with a partially defined medium in which the fermentation of lactose offered selective advantages to the lactose-positive variants, as compared to the lactose-negative population. Attempts were made to establish to what extent these selective advantages may be present in media containing larger amounts of nutrient substances, and whether the culture medium affects the appearance of lactose-positive