Studies of the Common Aerobic Spore-Forming Bacilli : II. Fermentation Reactions in Agar Butt-Slants
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/ STUDIES OF * II. FERMENTATION REAcTIONS IN AGAR BuT-SLANTS KENNETH L. BURDONi, Consultant, JULIA C. STOKES, Junior Bacteriologist, AND CECIL E. KIMBROUGH, Assistant Medical Technician National Institute of Health, United States Public Health Service Received for publication August 18, 1941 Despite the well-recognized need for simple means of identifying the common varieties of aerobic spore-bearing bacilli little attention has been given to the fermentative reactions of these organisms. Most descriptions mention tests with glucose, lactose, sucrose, and maltose only and the reactions have generally been regarded as of no differential value. Liquid culture media have apparently been used by all writers, (except de Soriano, 1935), and the results have usually been reported merely as "plus," "minus," or "variable." (Bergey, 1939; Ford, 1927; Topley and Wilson, 1936; Lamanna, 1940.) Our first tests made in Durham fermentation tubes with 35 strains of aerobic spore-bearing bacilli, representing ten of the common varieties, revealed that the fermentation of mannitol but not lactose by a member of this group serves to identify the