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Anaerogenic Fermentation with Paratyphoid Bacilli

Published online by Cambridge University Press:  15 May 2009

S. H. Warren  and
J. L. G. Iredale
S. H. Warren
Affiliation:
From the Public Health Laboratory, The College of Medicine, Newcastle-on-Tyne
J. L. G. Iredale
Affiliation:
From the Public Health Laboratory, The College of Medicine, Newcastle-on-Tyne
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1. Anaerogenic races of B. paratyphosus B are stable in ordinary artificial culture.

2. Aerogenic variants of anaerogenic strains can be produced (though the anaerogenic strain persists) by growth in dextrose or mannitol with a relatively large amount of sodium formate. Such variants can then produce gas from all the other “sugars” fermentable by B. paratyphosus B.

3. Failure to produce gas from sugars by anaerogenic races is due to deficiency in the power of breaking down the formate produced in the first stage of fermentation.

4. A mixture of dextrose and formate in peptone water reveals the latent capacity for gas production in anaerogenic races of B. paratyphosus B. This confirms the observations of Grey (1914, 1920, 1924).

Since this work was done, we have seen the paper of Pot and Tasman (1932) in which they succeed in isolating aerogenic variants from anaerogenic cultures of B. paratyphosus B by continued cultivation in 2 per cent. calcium formate, in a somewhat similar manner as we have done with the mixture of dextrose and sodium formate.

Type
Research Article
Information
Journal of Hygiene , Volume 34 , Issue 2 , June 1934 , pp. 213 - 217
Copyright
Copyright © Cambridge University Press 1934

References

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