NONSPOREFORMING, ANAEROBIC BACTERIA'
|
|
- Kerrie Gregory
- 6 years ago
- Views:
Transcription
1 THE FERMENTATION OF GLUCOSE BY CERTAIN GRAM-POSITIVE, NONSPOREFORMING, ANAEROBIC BACTERIA' New York State Agricultural Experiment Station, Geneva, N. Y. Received for publication June 30, 1945 The identity of the various nonsporeforming, gram-positive, anaerobic, and microaerophilic bacteria present in the human intestinal tract has puzzled bacteriologists for years. In general, it appears that a certain type may predominate, depending upon the particular condition existing at the time. Eggerth (1935) described eleven species of gram-positive rods from human feces and concluded that they differed sufficiently from the gram-negative species of the genus Bacteroides to justify classifying them either in the genus Lactobacillus or in a separate genus. Weiss and Rettger (1938) agreed that the genus name Bacteroides should be reserved for the gram-negative organisms and that some of the gram-positive types should be included in the genus Lactobacillus. Orla-Jensen, Orla-Jensen, and Winther (1936) observed that one group or type produced about half acetic acid and half dextro rotatory lactic acid. They suggested that this type was Bacterium bifidum (Bacillus bifidus Tissier). Still more recently, the generic name Butyribacterium, type species Butyribacterium rettgeri, has been suggested by Barker and Haas (1944) for those types that produce butyric and acetic acid. They base their new genus on a culture of Lactobacillus bifidus, type II, of Weiss and Rettger (1938) and Lewis and Rettger (1940), and think this culture possibly identical with Bacillus cadaveris butyricus of Buday (1898). However, Pederson (1937) pointed out that Eggerth's (1935) cultures of Bacteroides bifidus did not produce butyric acid and that other species described by him did produce higher volatile acids. Since this report on Eggerth's cultures appeared only in abstract form, it seems desirable to present more fully the data collected. METHOD OF STUDY Cultures were obtained from Eggerth which represented 10 of the 12 grampositive types described by him (1935). They were grown on a brain heart medium under anaerobic conditions. After a preliminary study of their characteristics, a broth consisting of 0.5 per cent peptone, 0.3 per cent yeast extract, 3.0 per cent glucose, and an excess of calcium carbonate was prepared. This broth was placed in Erlenmeyer flasks, sterilized at 15 pounds' pressure, and, when cooled, inoculated with 10 ml of a culture actively growing in the brain heart medium. The flasks of inoculated broth were incubated a month at 37 C with occasional stirring so that the calcium carbonate would neutralize any 'Approved by the director of the New York State Agricultural Experiment Station for publication as Journal Paper no. 642, June 21,
2 476 acids formed. After a month of incubation, the broths were analyzed for sugar, alcohol, and volatile and nonvolatile acid, using the methods described by Pederson, Petersen, and Fred (1926). Duclaux constants were determined for the volatile acids. RESULTS Eleven of the 12 cultures grew fairly well and produced lactic and volatile acids as fermentation end products. The total acid produced by the different cultures represented from 54 to 101 per cent of the sugar fermented (table 1). Four cultures produced a high percentage of volatile acid, but only one culture produced alcohol. It should be noted that Eggerth described several of these TABLE 1 The volatile and nonvolatile acid production by certain gram-positive, anaerobic bacteria of intestinal origin nonsporeforming VAOLATILE VOLAT ACMNONVOLATIL ACID ACID AS LACTIC WATZR 0F EGOERTH'S ALCO- AS ACETIC ACED ACID CRYSTALLI- EGGERTE'S SPZECII SPECIES DESIGNATION CUTURmZ ROL ATION OF ROTATION ZINC Grams Per Grams Per cent LACTATE grains cent per cola Bacteroides biformis Helen G Bacteroides limosus... Barney Bacteroides pseudoramosus Schafer D Bacteroides avidus. John Bacteroides bifidu. Larsen D Bacteroides cornutus Frank Bacteroides bifidus... Egg D Bacteroides bifidu. Egg Bacteroides aerofaciens... Lucille D Bacteroides tortuosus. elen C D Bacteroides catenaformis.. Conboy L Bacteroides bifidus. Lucille D cultures as gas producers, so that some of the sugar was probably converted to carbon dioxide. Inactive lactic acid was produced by the cultures of Bacteroides biformis and Bacteroides cornutus, levo rotatory lactic acid by those of Bacteroides catenaformis, and dextro rotatory lactic acid by other cultures. Four cultures produced a high percentage of volatile acid, and in two cases the volatile acid contained a high percentage of the higher fatty acids, presumably butyric acid (figure 1 and table 2). If it is assumed that acetic and butyric acids only were present, the proportions would be about 1 acetic to 3 butyric produced by Bacteroides limosus, and 1.5 to 1 by Bacteroides avidus, estimated from the Duclaux tables. The Duclaux constants in other cases indicated the presence of small amounts of volatile acids other than acetic acid. This is apparently somewhat variable since duplicate determinations in three cases gave slightly different constants.
3 FERMENTATION OF GLUCOSE BY CERTAIN GRAM-POSITIVE BACTERIA 477 1a 8 1. AceticAcid 2. Butyric Acid 3. Bacteroides biformis (Helen G) 4. Bacteroides limosus (Barney 2) 5. Bacteroides avidus (John 2) 6. Bacteroides bifidus (Larsen 6) 50 ml of Aistilate FIG. 1 Duclaux Constants For Acid From: 7. Bacteroides bifidw (Egg. 2) 8. Bacteroides pseudoramosus (Schafer) 9. Bacteroides tortuosus (Helen C) 10. Bacteroides aerofaciens (Lucille 4) 11. Bacteroides cornutus (Frank) 12. Bacteroides bifidus (Lucille 1) DISCUSSION Considering the characteristics presented by Eggerth (1935) and the results of this analysis of the end products produced from the fermentation of glucose, there seems little doubt that Eggerth's culture of Bacteroides bifidus, strain E2, might be considered as belonging to the genus Lactobacillus. Weiss and Rettger (1934) considered their Lactobacillus bifidus type I almost identical with Lacto-
4 478 bacillus bifidus, and later (1938) showed the close relationship of their type to the Thermobacterium intestinale of Orla-Jensen, Orla-Jensen, and Winther (1936) and to Eggerth's Bacteroides bifidus group I. However, culture E2, reported upon here, was one of Eggerth's group 2 cultures rather than a group 1 culture. This confusion is apparently due to the fact that Eggerth's grouping was made on the basis of sugar fermentations rather than upon the more important physiological character of fermentation end products. Eggerth's cultures Larsen 6 and Lucille 1 both produced dextro rotatory lactic acid and a high percentage of: volatile acid. However, this volatile acid is primarily acetic acid, and therefore these cultures should not be considered as strains of the genus Butyribacterium. Rather they may be similar to the type described by Orla-Jensen, Orla- TABLE 2 Duclaux constants for volatile acid produced by various strains of gram-positive, nonspore- _ forming bacteria RACTION Acetic acid Butyric acid Bacteroidesbiformis (Helen G) Bacteroidesbiformis(Helen G) Bacteroideslimosus (Barney 2) Bacteroides avidus (John 2) Bacteroides bifidu8 (Larsen 6) Bacteroides bifidus (Egg. 2) Bacteroides bifidus (Egg. 2) Bacteroides pseudoramosus (Schafer) Bacteroides pseudoramosus (Schafer) Bacteroides tortuosus (Helen C) ' Bacteroides aerofaciens (Lucille 4) Bacteroides cornutus (Frank) Bacteroides bifidus (Lucille 1) Jensen, and Winther (1936) as Bacterium bifidum. It seems unlikely that these cultures are similar to the strains of Lactobacillus bifidus type II of Weiss and Rettger, which were studied by Barker and Haas. Neither Orla-Jensen, Orla- Jensen, and Winther nor Weiss and Rettger reported Duclaux constants for the volatile acids produced by their cultures, but the former stated that half the acid was acetic acid and that the lactic acid was dextro rotatory. Cultures Barney 2 of Bacteroides limosus and John 2 of Bacteroides avidus of Eggerth appear to be closely related to Butyribacterium rettgeri. They ferment several sugars and produce gas and volatile acid of which butyric acid is a main component. It is to be noted that the amount of lactic acid recovered is very low, in fact, too low to obtain a specific rotation. The relationships of the other strains studied are not clear. None of them
5 FERMENTATION OF GLUCOSE BY CERTAIN GRAM-POSITIVE BACTERIA 479 produced a marked change in hydrogen ion concentration, but four of the strains produced a high percentage of lactic acid on the basis of sugar fermented. Unlike the lactobacilli, Bacteroides pseudoramosus forms indole, reduces nitrate, and liquefies gelatin. Bacteroides cornutus is slightly hemolytic. Possibly these six types are forms intermediate between the true, nonproteolytic, sugar-fermenting lactobacilli of the normal intestine and the more or less proteolytic and parasitic types of gram-positive, nonmotile, nonsporeforming rods. SUMMARY The end products of fermentation produced by eleven cultures of gram-positive, anaerobic, nonsporeforming species of the genus Bacteroides described by Eggerth have been determined. One of these cultures may be regarded as belonging in the genus Lactobacillus, two are related to Butyribacterium rettgeri Barker and Haas, and two others are related to Bacterium bifidum of Orla-Jensen, Orla-Jensen, and Winther. The six remaining cultures of Eggerth are types intermediate between the true, sugar-fermenting, nonproteolytic lactobacilli and the more or less proteolytic types found in pathologic conditions. REFERENCES BARKER, H. A., AND HAAS, V Butyribacterium, a new genus of gram-positive, nonsporulating anaerobic bacteria of intestinal origin. J. Bact., 47, BUDAY, K Zur Kenntnis der abnormen postmortalen Gasbildung. Zentr. Bakt. Parasitenk., I, 24, EGGERTE, A. H The gram-positive, non-spore-bearing anaerobic bacilli of human feces. J. Bact., 30, LEwIs, K. H., AND RETTGER, L. F Non-sporulating anaerobic bacteria of the intestinal tract. I. Occurrence and taxonomic relationships. J. Bact., 40, ORLA-JENSEN, S., ORLA-JENSEN, A. D.,'AND WINTHER, Bacterium bifidum und Thermobacterium intestinale. Zentr. Bakt. Parasitenk., II, 93, PEDERSON, C. S., PETERSON, W. H., AND FRED, E. B The forms of lactic acid produced by pure and mixed cultures of bacteria. J. Biol. Chem., 68, PEDERSON, C. S The fermentation of glucose by certain gram-positive Bacteroides. J. Bact., 33, 450. WEIss, J. E., AND RETTGER, L. F Lactobacillus bifidus. J. Bact., 28, WEIss, J. E., AND RETTGER, L. F Taxonomic relationships of Lactobacillus bifidus (B. bifidus Tissier) and Bacteroides bifidus. J. Infectious Diseases, 62,
organisms isolated from fermenting substances no characters PLANTARUM (ORLA-JENSEN) BERGEY
A STUDY OF THE SPECIES LACTOBACILLUS PLANTARUM (ORLA-JENSEN) BERGEY ET AL.1 CARL S. PEDERSON2 New York State Agricultural Experiment Station, Geneva, New York Received for publication, November 5, 1935
More informationonly authoritative system of classification we have. The Grampositive species will be designated as Bacteroides, though it is
THE GRAM-POSITIVE NON-SPORE-BEARING ANAEROBIC BACILLI OF HUMAN FECES ARNOLD H. EGGERTH Department of Bacteriology, Long Island College of Medicine, Brooklyn, N. Y. Received for publication, April 1, 1935
More informationConsequently, the authors decided to investigate the various A STUDY OF METHODS FOR THE DETERMINATION OF
A STUDY OF METHODS FOR THE DETERMINATION OF REDUCING SUGARS IN BACTERIAL CULTURES COLORIMETRIC METHODS DOROTHEA KLEMME AND CHARLES F. POE Division of Sanitary Chemistry, Department of Chemistry, University
More informationorganisms of this type, it seems probable that they have also
II. ANAEROBIC BACTERIA IN DAIRY PRODUCTS RELATIONSHIP OF ANAEROBIC BACTERIA TO CERTAIN ABNORMAL FERMENTATIONS Department of Dairy Industry, Iowa State College, Ames, Iowa Received for publication, July
More informationTHE FERMENTATION OF PROPYLENE GLYCOL BY
THE FERMENTATION OF PROPYLENE GLYCOL BY MEMBERS OF THE ESCHERICHIA-AEROBACTER- INTERMEDIATE GROUPS K. PIERRE DOZOIS, GREGORY A. LEE, C. JELLEFF CARR, FRANK HACHTEL AND JOHN C. KRANTZ, JR. Departments of
More informationorganisms. All cultures conformed with the usual cultural and serological characteristics of the species or groups designated.
THE FERMENTATION OF GLYCEROL BY STREPTOCOCCI I. C. GUNSALUS Ain J. M. SHERMAN Laboratory of Bacteriology, College of Agriculture, Cornell Univer8ity, Ithaca, New York Received for publication July 1, 1942
More informationturkeys has been described in detail elsewhere (Harrison and Hansen, 1950a).
LACTOBACILLI FROM TURKEYS ARTHUR P. HARRISON, JR., AND P. ARNE HANSEN Department of Bacteriology and the Livestock Sanitary Service Laboratory, University of Maryland, College Park, Maryland Received for
More informationadjusted to a ph lower than During the normal processing of juice the Smith, Gordon, and Clark (1946) demonstrated from comparative cultural
THE PHYSIOLOGICAL CHARACTERS OF BACILLUS COAGULANS (BACILLUS THERMOACIDURANS)l MAURICE E. BECKER AND CARL S. PEDERSON New York State Agricultural Experiment Station, Cornell University, Geneva, New York
More informationSummary of Product Characteristics
Brand Name: OXALO [Pre Probiotic] Capsules Therapeutic Category: Prevention of Stone Formation Urinary tract stone disease has been a part of the human condition for millennia; in fact, bladder and kidney
More informationNON-LACTOSE FERMENTING BACTERIA FROM. While B. coli is generally accepted as a satisfactory index of
NON-LACTOSE FERMENTING BACTERIA FROM POLLUTED WELLS AND SUB-SOIL' I. J. KLIGLER From the Laboratories of the Rockefeller Institute for Medical Research, New York Received for publication February 1, 1918
More informationlactose-fermenting variants (reds). Appreciable lactose utilization variants. Hershey and Bronfenbrenner (1936) found the non-lactosefermenting
THE LACTASE ACTIVITY OF ESCHERICHIA COLI- MUTABILE' CHARLES J. DEERE, ANNA DEAN DULANEY AND I. D. MICHELSON Department of Chemistry and Department of Bacteriology, University of Tennessee School of Biological
More informationSimpson (1928), Julianelle (1937), Thompson and Khorazo. that the pathogenic strains, (Staphylococcus aureus and Staphylococcus
THE RELATION OF AEROBIOSIS TO THE FERMENTATION OF MANNITOL BY STAPHYLOCOCCI EUGENIA VALENTINE COLWELL Laboratory of Industrial Hygiene Inc., New York City Received for publication August 5, 1938 While
More informationTHE CHARACTERISTICS OF SOME RUMEN LACTOBACILLI'
THE CHARACTERISTICS OF SOME RUMEN LACTOBACILLI' R. G. JENSEN, K. L. SMITH, J. E. EDMONDSON, AND C. P. MERILAN Department of Dairy Husbandry, College of Agriculture, University of Missouri, Columbia, Missouri
More informationlacking in our American-made cheese. It is also frequently deficient
THE CAUSE OF EYES AND CHARACTERISTIC FLAVOR IN EMMENTAL OR SWISS CHEESE' JAMES M. SHERMAN From the Research Laboratories of the Dairy Division, United States Department of Agriculture, Washington, D. C.
More informationWallace and Neave (1927), and Tittsler (1928) reported reduction by Sal. pullorum. Hadley, Elkins and Caldwell (1918) found no
THE REDUCTION OF NITRATES TO NITRITES BY SAL- MONELLA PULLORUM AND SALMONELLA GALLINARUMi Division of Bacteriology, Penn8ylvania State College, State College, Pa. Received for publication October 9, 1929
More informationsalitarlus had this property while similar cultures were easily SALIVARIUS certain non-hemolytic streptococci produce a polysaccharid,
THE PRODUCTION OF LARGE AMXIOtUNTS OF A POLYSACCHARID BY STREPTOCOCCUS SALIVARIUS CHARLES F. NIVEN, JR., KARL L. SMILEY AND J. M. SHERNIAN Laboratory of Bacteriology, College of Agriculture, Cornell University,
More informationCHARACTERISTICS OF RUMINAL ANAEROBIC CELLULOLYTIC
CHARACTERISTICS OF RUMINAL ANAEROBIC CELLULOLYTIC COCCI AND CILLOBACTERIUM CELLULOSOLVENS N. SP. M. P. BRYANT, NOLA SMALL,' CECELIA BOUMA, AND I. M. ROBINSON Dairy Cattle Research Branch, U. S. Department
More informationDISSOCIANTS OF LACTOBACILLI'
DISSOCIANTS OF LACTOBACILLI' F. W. BARBER2 AND W. C. FRAZIER Department of Agricultural Bacteriology, University of Wisconsin Received for publication August 9, 1945 Earlier work on the growth of Lactobacillus
More informationINTESTINAL MICROBIOTA EXAMPLES OF INDIVIDUAL ANALYSES
EXAMPLES OF INDIVIDUAL ANALYSES INTESTINAL MICROBIOTA Microbiota in the animal or human intestine has evolved together with the host. Consequently, the gastrointestinal tract could be considered a metacommunity,
More informationThe Characteristics of Lactobacillus plantarum, L. helveticus and L. casei
133 WHEATER, D. M. (1955). J. gen. Microbial. 12, 133-139. The Characteristics of Lactobacillus plantarum, L. helveticus and L. casei BY DOROTHY M. WHEATER* National Institute for Research in Dairying,
More informationrelated that they are probably variants of the same species. The Orla-Jensens
THE ISOLATION AND CULTIVATION OF LACTOBACILLUS BIFIDUS: A COMPARISON OF BRANCHED AND UNBRANCHED STRAINS' ROBERT F. NORRIS, THELMA FLANDERS, R. M. TOMARELLI, AND PAUL GYORGY William Pepper Laboratory of
More informationby some of the laboratories from which they were obtained. been taken up in the order of their importance as nearly as
THE INFLUENCE OF VARIOUS CHEMICAL AND PHYS- ICAL AGENCIES UPON BACILLUS BOTULINUS AND ITS SPORES I. RESISTANCE TO SALT ZAE NORTHRUP WYANT AND RUTH NORMINGTON From the Bacteriological Laboratory of the
More informationAnaerobic Digestion of Glucose by Bacillus licheniformis and Bacillus coagulans at Low and High Alkalinity
Asian J. Energy Environ., Vol. 4, Issues 1-2, (23), pp. 1-17 Anaerobic Digestion of Glucose by Bacillus licheniformis and Bacillus coagulans at Low and High Alkalinity P. Pantamas 1, P. Chaiprasert 2,*
More informationStreptococcus thermophilus which grows actively at temperatures
STREPTOCOCCI WHICH GROW AT HIGH TEMPERATURES Department of Dairy Industry, Cornell University, Ithaca, New York Received for publication, "April 16, 1931 INTRODUCTION Although streptococci have been exhaustively
More informationcomparable results, were obtained with Bacillus cereus, Bacillus megatherium, ANTISPORULATION FACTORS IN COMPLEX ORGANIC MEDIA
ANTISPORULATION FACTORS IN COMPLEX ORGANIC MEDIA II. SATURATED FATry ACIDS AS ANTISPORULATION FACTORS1' 2 W. A. HARDWICK, BEVERLY GUIRARD, AND J. W. FOSTER Department of Bacteriology, University of Texas,
More informationLACTOBACILLI AND MICROCOCCI ISOLATED. concerned arise from one or more of the following sources: milk, rennet
DELAYED HYDROLYSIS OF BUTTERFAT BY CERTAIN LACTOBACILLI AND MICROCOCCI ISOLATED FROM CHEESE1 MERLIN H. PETERSON AND MARVIN J. JOHNSON Department of Biochemistry, College of Agriculture, University of Wisconsin,
More informationtime to time other organisms have been proposed wholly or partially
IS THE EIJKMAN TEST AN AID IN THE DETECTION OF FECAL POLLUTION OF WATER? J. W. BROWN AND C. E. SKINNER Department of Bacteriology and Immunology, University of Minnesota, Minneapolis, Minnesota Received
More informationSTUDIES ON THE PROTEOLYTIC BACTERIA OF MILK
STUDIES ON THE PROTEOLYTIC BACTERIA OF MILK III. ACTION OF PROTEOLYTIC BACTERIA OF MILK ON CASEIN AND GELATIN WILLIAM C. FRAZIER AND PHILIP RUPP From the Research Laboratories, Bureau of Dairy Industry,
More informationfood, it seemed advisable to study the toxic effect of acetic acid
INHIBITING EFFECT OF ACETIC ACID UPON MICRO- ORGANISMS IN THE PRESENCE OF SODIUM CHLORIDE AND SUCROSE1 2 A. S. LEVINE AND C. R. FELLERS Massachusetts Agricultural Experiment Station, Amherst, Mass. Received
More informationFERMENTATION OF SUGAR BY THE ROOT NODULE BACTERIA'.
CXI. FERMENTATION OF SUGAR BY THE ROOT NODULE BACTERIA'. BY ARTTURI ILMARI VIRTANEN, MANNE NORDLUND AND ELIAS HOLLO. From the Laboratory of the Foundation for Chemical Research, Helsinki, Finland. (Received
More informationdetermined within a reasonably short period. The procedure
PHYSIOLOGICAL STUDIES ON RHIZOBIUM V. THE EXTENT OF OXIDATION OF CARBONACEOUS MATERIALS' 0. R. NEAL2 AND R. H. WALKER' Iowa State College, Ames, Iowa Received for publication March 28, 1936 The earlier
More informationNATIONAL ACADEMY OF SCIENCES Volume 31 December Number 12
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES Volume 31 December 15. 1945 Number 12 Copyright 1946 by the National Academy of Sciences THE SYNTHESIS OF BUTYRIC AND CAPROIC ACIDS FROM ETHANOL AND ACETIC
More informationcontaining China blue-rosolic Acid (C.R.) indicator (Bronfenbrenner, organisms were obtained from one, in which they were
DISSOCIATION AND LACTASE ACTIVITY IN SLOW LACTOSE-FERMENTING BACTERIA OF INTESTINAL ORIGIN A. D. HERSHEY AND J. BRONFENBRENNER Department of Bacteriology and Immunology, Washington University School of
More informationVARIATION IN SHAPE AND ARRANGEMENT OF BACTERIAL FLAGELLA
VARIATION IN SHAPE AND ARRANGEMENT OF BACTERIAL FLAGELLA EINAR LEIFSON AND RUDOLPH HUGH' Department of Microbiology, Stritch School of Medicine and Graduiate School, Loyola University, Chicago, Illinois
More informationMicrobiology of Meat Curing
Microbiology of Meat Curing I. The Occurrence and Significance of a Motile Microorganism of the Genus Lactobacillus in Ham Curing Brines R. H. DEIBEL AND C. F. NIVEN, JR.' Division of Bacteriology, American
More informationMOTILE ENTEROCOCCI (STREPTOCOCCUS FAECIUM VAR. MOBILIS VAR. N.) ISOLATED FROM GRASS SILAGE
MOTILE ENTEROCOCCI (STREPTOCOCCUS FAECIUM VAR. MOBILIS VAR. N.) ISOLATED FROM GRASS SILAGE C. W. LANGSTON, JOYCE GUTIERREZ, AND CECELIA BOUMA Dairy Cattle Research Branch, Agricultural Research Center,
More informationSHIGELLA. Bacillary dysentery is caused by genus Shigella, named after Shiga who isolated them.
24 SHIGELLA 24.1 INTRODUCTION Bacillary dysentery is caused by genus Shigella, named after Shiga who isolated them. OBJECTIVES After reading this lesson, you will be able to: describe the characteristics
More informationmelanogenum glucose is necessary for growth and
UTILIZATION OF ETHANOL BY ACETIC ACID BACTERIA M. R. RAGHAVENDRA RAO1 AND J. L. STOKES' Department of Bacteriology, Indiana University, Bloomington, Indiana Received for publication June 5, 1953 It is
More informationHassan Pyar Kok-Khiang Peh *
Isolation of probiotics Lactobacillus acidophilus from commercial yoghurt Hassan Pyar Kok-Khiang Peh * School of Pharmaceutical Sciences, University Sains Malaysia, 11800 Minden, Penang, Malaysia. Telephone
More informationFood acidity FIRST LAB
Food acidity FIRST LAB objective To determine total acidity of milk, juice, vinegar and oil acid value Food acidity Food acids are usually organic acids, with citric, malic, lactic, tartaric, and acetic
More informationhanging-drop technique. The results are macroscopic. They are Semi-solid media have been employed for many years in the
THE USE OF SEMI-SOLID AGAR FOR THE DETECTION OF BACTERIAL MOTILITY' RALPH P. TITTSLER AND LESLIE A. SANDHOLZER Department of Bacteriology, University of Rochester, School of Medicine and Dentistry, Rochester,
More informationCharacterization of Several Bovine Rumen Bacteria
JOURNAL OF BACTERIOLOGY, May, 1966 Copyright @ 1966 American Society for Microbiology Vol. 91, No. 5 Printed in U.S.A. Characterization of Several Bovine Rumen Bacteria Isolated with a Xylan Medium1 B.
More informationStreptococcus equi, Streptococcus mastitidis, Streptococcus lactis, Streptococcus bovis and Streptococcus thermophilus. On
STREPTOCOCCUS SALIVARIUS C. E. SAFFORD, J. M. SHERMAN AND H. M. HODGE Laboratory of Bacteriology, College of Agriculture, Cornell University, Ithaca, New York Received for publication August 17, 1936 During
More informationSCREENING LACTIC ACID BACTERIA FOR ANTIMICROBIAL COMPOUND PRODUCTION K. KHALISANNI, K. LEE HUNG
SCREENING LACTIC ACID BACTERIA FOR ANTIMICROBIAL COMPOUND PRODUCTION K. KHALISANNI, K. LEE HUNG Department of Microbiology, Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), 40450 Shah Alam,
More informationTHE CHARACTERISTICS OF STRAINS OF SELENOMONAS ISOLATED FROM BOVINE RUMEN CONTENTS
THE CHARACTERISTICS OF STRAINS OF SELENOMONAS ISOLATED FROM BOVINE RUMEN CONTENTS MARVIN P. BRYANT Dairy Husbandry Research Branch, U.S.D.A., Beltsville, Maryland The genus Selenomonas Boskamp (1922) includes
More information(1933) suggest this to be due to the greater affinity of the sucrose particle for
RELATIVE INHIBITION OF MICROORGANISMS BY GLUCOSE AND SUCROSE SIRUPS1 Massachusetts Agricultural Experiment Station, Amherst, Mass. Received for publication, December 29, 1941 In concentrations above 30
More informationblood culture methods
J. clin. Path., 1974, 27, 273-279 An experimental assessment of different anaerobic blood culture methods D. C. SHANSON From the Department of Clinical Microbiology, University College Hospital, London
More informationWinogradsky (1902)) have long been distinguished and accepted
PRODUCTS FROM THE FERMENTATION OF GLUCOSE AND ARABINOSE BY BUTYRIC ACID ANAEROBES' A. F. LANGLYKKE, W. H. PETERSON AND ELIZABETH McCOY Departments of Agricultural Chemistry and Agricultural Bacteriology,
More informationANTIBACTERIAL TOOTHPASTE: DO NOT SWALLOW
ANTIBACTERIAL TOOTHPASTE: DO NOT SWALLOW Sarah McCuaig BACKGROUND, PURPOSE, HYPOTHESES Market statistics indicate a significant increase in the use of antibacterial products in North American households.
More informationpossibilities occurs. It has been found that the organism acquires addition of vitamin B1 to cells of P. pentosaceum which had
ADAPTATION OF THE PROPIONIC-ACID BACTERIA TO VITAMIN B1 SYNTHESIS INCLUDING A METHOD OF ASSAY M. SILVERMAN AND C. H. WERKMAN Bacteriology Section, Industrial Science Research Institute, Iowa State College,
More informationScholars Research Library. Purification and characterization of neutral protease enzyme from Bacillus Subtilis
Journal of Microbiology and Biotechnology Research Scholars Research Library J. Microbiol. Biotech. Res., 2012, 2 (4):612-618 (http://scholarsresearchlibrary.com/archive.html) Purification and characterization
More informationSTUDIES ON POTENTIAL APPLICATION OF REPRESENTATIVE PROMISING ISOLATES OF LACTOBACILLUS
International Journal Of Advanced Biotechnology and Research, Vol 1, Issue 1, June, 2010, pp 5-10 STUDIES ON POTENTIAL APPLICATION OF REPRESENTATIVE PROMISING ISOLATES OF LACTOBACILLUS FOR PREPARATION
More informationMICROBIAL DEGRADATION OF NICOTINE
MICROBIAL DEGRADATION OF NICOTINE 1. MORPHOLOGY AND PHYSIOLOGY OF Achromobacter nicotinophagum N. SP. J. W. HYLIN1 Department of Betany. Cc7u" bia University, New York, New York Received for publication
More informationS. aureus NCTC 6571, E. coli NCTC (antibiotic
ISO Sensitivity Test Agar Code: KM1204 A semi-defined nutritionally rich sensitivity medium. It is composed of specially selected peptones with a small amount of glucose, solidified with a very pure agar
More informationBACTERIAL EXAMINATION OF WATER
BACTERIAL EXAMINATION OF WATER The bacteriological examination of water is performed routinely by water utilities and many governmental agencies to ensure a safe supply of water for drinking, bathing,
More informationCellular Respiration Assignment
I. MULTIPLE CHOICES. Select the best answer. Write the letter of your choice on the space provided. 1. Electron transport chain allows the electron to. a) transfer from grana to stroma. b) transfer from
More informationGrowth of Lactic Acid Bacteria in Milk for the Preparation of Functional Frozen Misti Dahi (Sweet Curd)
2017 IJSRST Volume 3 Issue 8 Print ISSN: 2395-6011 Online ISSN: 2395-602X Themed Section: Science and Technology Growth of Lactic Acid Bacteria in Milk for the Preparation of Functional Frozen Misti Dahi
More informationethylene glycol. The latter was regarded as the more suitable solvent, by Smith and Clark (1937) one of the important differential points
STUDIES OF THE COMMON AEROBIC SPORE-FORMING BACILLI, I. STAINING FOR FAT WITH SUDAN BLACK B-SAFRANIN KENNETH L. BURDON,2 Consultant, JULIA C. STOKES, Junior Bacteriologist, AND CECIL E. KIMBROUGH, Assistant
More informationdata, the usual opinion among bacteriologists is that, in showed in 1900 that the predominating organism in the stools
THE BACTEROIDES OF HUMAN FECES ARNOLD H. EGGERTH' AND BERNARD H. GAGNON Department of Bacteriology, Hoagland Laboratory, Brooklyn2 Received for publication July 4, 1932 That human feces may contain a variety
More informationMicrobiology Activity #6 Metabolism of Small Molecules.
Microbiology Activity #6 Metabolism of Small Molecules. Analysis of Carbohydrate Metabolism Organisms that use CO 2 as a carbon source and fix the carbon into biomass are autotrophs, usually obtaining
More informationCHAPTER 5 MICROBIAL METABOLISM
CHAPTER 5 MICROBIAL METABOLISM I. Catabolic and Anabolic Reactions A. Metabolism - The sum of all chemical reactions within a living cell either releasing or requiring energy. (Overhead) Fig 5.1 1. Catabolism
More informationBACTERIAL EXAMINATION OF WATER
BACTERIAL EXAMINATION OF WATER The bacteriological examination of water is performed routinely by water utilities and many governmental agencies to ensure a safe supply of water for drinking, bathing,
More informationURINAL PLUS 10X. A fully formulated, microbial based, neutral ph hard surface cleaner, containing odor counteractant technology
PRODUCT DESCRIPTION: URINAL PLUS 10X A fully formulated, microbial based, neutral ph hard surface cleaner, containing odor counteractant technology Chemtech s biologically active formulas have been used
More informationstaphylococci. They found that of 28 strains of staphylococci from foods STAPHYLOCOCCI AND RELATED VARIETIES
A COMPARATIVE STUDY OF KNOWVN FOOD-POISONING STAPHYLOCOCCI AND RELATED VARIETIES JAMES B. EVANS AND C. F. NIVEN, JR. Division of Bacteriology, American Meat Institute Foundation, and the Department of
More informationBACTERIAL GROUPS IN DECOMPOSING SALMON
BACTERIAL GROUPS IN DECOMPOSING SALMON ALBERT C. HUNTER From the Microbiological Laboratory, Bureau of Chemistry, United States Department of Agriculture' Received for publication May 24, 192 In a previous
More informationSPORE-BEARING LACTIC ACID BACTERIA ISOLATED FROM RHIZOSPHERE II. TAXONOMIC STUDIES ON THE OOKI NAKAYAMA AND MASAYOSHI YANOSHI
J. Gen. Appl. Microbiol., 13, 155-165 (1967) SPORE-BEARING LACTIC ACID BACTERIA ISOLATED FROM RHIZOSPHERE II. TAXONOMIC STUDIES ON THE CATALASE-NEGATIVE STRAINS' OOKI NAKAYAMA AND MASAYOSHI YANOSHI The
More informationCharacteristics of Saponin-Utilizing Bacteria from the Rumen of Cattle
Characteristics of Saponin-Utilizing Bacteria from the Rumen of Cattle J. GUTIERREZ, R. E. DAVIS, AND I. L. LINDAHL Animal Husbandry Research Division, Agricultural Research Service, Evidence for the microbial
More informationSTUDIES OF THE EFFECT OF SODIUM AZIDE ON MICROBIC
STUDIES OF THE EFFECT OF SODIUM AZIDE ON MICROBIC GROWTH AND RESPIRATION I. THE ACTION OF SODIuM AZIDE ON MICROBIC GROWTH HERMAN C. LICHSTEIN1 2 AND MALCOLM H. SOULE Hygienic Laboratory, University of
More informationRICINOLEATE UPON BACTERIA
A COMPARATIVE STUDY OF THE ACTION OF SODIUM RICINOLEATE UPON BACTERIA From the Division of Laboratories and Research, New York State Department of Health, Albany Received for publication, May 14, 1928
More informationThe slime or gum produced by Azotobacter chroococcum has. (1926). Buchanan (1909) in a discussion of gum production
GUM PRODUCTION BY AZOTOBACTER CHROOCOC- CUM OF BEIJERINCK AND ITS COMPOSITION' W. BROOKS HAMILTON Department of Bacteriology, MacDonald College, Quebec, Canada Received for publication, March 5, 1931 INTRODUCTION
More informationRoutine Use of a Modified Eijkman
Routine Use of a Modified Eijkman Medium in the Examination of Oysters, Crabmeat, and Other Substances C. A. PERRY, Sc.D., F.A.P.H.A., AND A. A. HAJNA Bureau of Bacteriology, Maryland State Department
More informationserologically related, but the antigenic properties of the cultures were not studied
ANTIGENIC STUDIES OF A GROUP OF PARACOLON BACTERIA (BETHESDA GROUP)1 P. R. EDWARDS, MARY G. WEST, AND D. W. BRUNER Department of Animal Pathology, Kentucky Agricultural Experiment Station, Lexington, Kentucky
More informationCellular Respiration. How our body makes ATP, ENERGY!!
Cellular Respiration How our body makes ATP, ENERGY!! Useable Energy Adenosine Tri-Phosphate (ATP) Adenosine Ribose Sugar 3 Phosphates November 27, 2017 November 27, 2017 Where do our cells get energy?
More informationstudy has also been made of the effect on chocolate agar of both bacilli and cocci. It must be emphasized at this time that the
TYPES OF BACTERIA ON BLOOD AND CHOCOLATE AGAR AND THE IMMEDIATE CAUSE OF THESE TYPES EINAR LEIFSON Department of Pathology and Bacteriology, Johns Hopkins University, Baltimore, Maryland' Received for
More informationStorage of waters, underground, surface, sea and sewage, phenomenon is the more puzzling because the waters in their
RELATION BETWEEN FOOD CONCENTRATION AND SURFACE FOR BACTERIAL GROWTH1 H. HEUKELEKIAN2 AND A. HELLER3 Agricultural Experiment Station, New Brunswick, New Jersey Received for publication April 19, 1940 Storage
More informationOXIDATIVE FERMENTATION OF D-RIBOSE BY LACTOBACILLUS PLANTARUM NO. 11 (Preliminary Report)
J. Gen. Appl. Microbiol. Vol. 4, No. 2, 1958 OXIDATIVE FERMENTATION OF D-RIBOSE BY LACTOBACILLUS PLANTARUM NO. 11 (Preliminary Report) SAKUZO FUKUI and AKIRA OI Division of 7ymomycology, The Institute
More informationare neither the most frequently occurring nor the typical members appears to be the most fitting term under which to group these
THE CLASSFCATON OF THE ACDURC BACTERA ALFRED H. RAHE From the Department of Hygiene, Cornell University Medical College Received for publication September 10, 1917 The proliferation of the aciduric bacteria
More informationPelagia Research Library
Available online at www.pelagiaresearchlibrary.com European Journal of Experimental Biology, 211, 1 (3):124-129 ISSN: 2248 9215 Production of Alkaline Protease by Bacillus subtilis (MTCC7312) using Submerged
More informationReduction of Population Levels of Some Indigenous Bacteria by Lactobacilli in the Gastrointestinal Tract of Gnotobiotic Rats
Microbiol. Immunol. Vol. 21 (9), 495-503, 1977 Reduction of Population Levels of Some Indigenous Bacteria by Lactobacilli in the Gastrointestinal Tract of Gnotobiotic Rats Tsugio WATANABE, Masami MOROTOMI,
More informationBiochemical Testing Handout
Biochemical Testing Handout As you guys know, the purpose of a medical microbiology laboratory is to mainly isolate and identify organisms to provide proper treatment. For this week we will focus on five
More informationRELATIONSHIP TO RESISTANCE IN KLEBSIELLA PNEUMONIAE
THE SIGNIFICANCE OF LACTOSE FERMENTATION AND ITS RELATIONSHIP TO RESISTANCE IN KLEBSIELLA PNEUMONIAE VICTOR J. CABELLI' AND M. J. PICKETT Department of Bacteriology, University of California, Los Angeles,
More informationVITAMINS, MINERALS AND THE GUT
VITAMINS, MINERALS AND THE GUT Nutrients Looking at individual nutrients that are involved with gut health can be misleading This is not about taking individual nutrients It supports more a whole food
More informationSUGAR IN BACTERIAL CULTURES' of the media, gas or acid production are the usual criteria taken
A RAPID METHOD FOR THE DETERMINATION OF SUGAR IN BACTERIAL CULTURES' H. R. STILES, W. H. PETERSON AND E. B. FRED From the Departments of Agricultural Chemistry and Agricultural Bacteriology, University
More informationKEY CONCEPT The overall process of cellular respiration converts sugar into ATP using oxygen.
KEY CONCEPT The overall process of cellular respiration converts sugar into ATP using oxygen. ! Cellular respiration makes ATP by breaking down sugars. Cellular respiration is aerobic, or requires oxygen.
More informationA new selective blood agar medium for Streptococcus pyogenes and other haemolytic streptococci
J. clin. Path. (1964), 17, 231 A new selective blood agar medium for Streptococcus pyogenes and other haemolytic streptococci E. J. L. LOWBURY, A. KIDSON, AND H. A. LILLY From the Medical Research Council
More informationChapter 4: Cellular Metabolism. KEY CONCEPT Cellular respiration is an aerobic process with two main stages.
KEY CONCEPT Cellular respiration is an aerobic process with two main stages. Glycolysis is needed for cellular respiration. The products of glycolysis enter cellular respiration when oxygen is available.
More informationCLOSTRIDIUM MULTIFERMENTANS IN CHOCOLATE. cracking of chocolate creams. Where the gas-former was demonstrated but was afterwards
CLOSTRIDIUM MULTIFERMENTANS IN CHOCOLATE CREAM CANDIES GRACE A. HILL' Camp Kearny, California Received for publication September 15, 1924 The object of the investigations upon which this paper is based,
More informationOrder: Actinomycetales. Family: Mycobactericeae. Some are parasitic to cold blooded animal, others are saprophytic in nature.
Order: Actinomycetales Family: Mycobactericeae They are widely distributed in nature. Few no is pathogenic for man & animal. Some are parasitic to cold blooded animal, others are saprophytic in nature.
More informationCH 9 CELLULAR RESPIRATION. 9-1 Chemical Pathways 9-2 The Krebs Cycle and Electron Transport
CH 9 CELLULAR RESPIRATION 9-1 Chemical Pathways 9-2 The Krebs Cycle and Electron Transport Chemical Energy and Food Energy source = food = ATP A calorie is the unit for the amount of energy needed to raise
More informationBacteriology. Mycology. Patient: REDOX Biomedicine Co., Ltd. Referring Laboratory Attn Alan Ou 5F, No. 369, Song Jiang Road Taipei, Taiwan
ex: MN: Completed: eptember 23, 2011 eceived: eptember 15, 2011 Collected: eptember 14, 2011 EDOX Biomedicine Co., Ltd. eferring Laboratory Attn Alan Ou 5F, No. 369, ong Jiang oad Taipei, 10482 Taiwan
More informationMCB 413 FACTORS AFFECTING GROWTH OF MICROORGANISMS IN FOOD
MCB 413 FACTORS AFFECTING GROWTH OF MICROORGANISMS IN FOOD INTRINSIC FACTORS 1. ph: microorganisms grow best at ph values around 7.0 (6.6 7.5) whereas few grow below 4.0 most of the meats and seafoods
More informationTHE OXIDATION OF LACTOSE AND MALTOSE TO BIONIC ACIDS BY PSEUDOMONAS*
THE OXIDATION OF LACTOSE AND MALTOSE TO BIONIC ACIDS BY PSEUDOMONAS* BY FRANK H. STODOLA AND LEWIS B. LOCKWOOD (From the Fermentation Division, Northern Regional Research Laboratory,t Peoria, Illinois)
More informationCONTAMINATION, SPOILAGE, CONTAMINATION AND PRESERVATION OF FOOD (CONTINUED)
CONTAMINATION, SPOILAGE, CONTAMINATION AND PRESERVATION OF FOOD (CONTINUED) 1 Sources of Contamination Pre-harvest Contamination Post- harvest contamination Microbiological contaminants are found everywhere
More information9-1 Chemical Pathways
2 of 39 Food serves as a source of raw materials for the cells in the body and as a source of energy. Animal Cells Animal Mitochondrion Plant Plant Cells 3 of 39 1 Both plant and animal cells carry out
More informationBLY3F. (Jun10BLY3F01) General Certificate of Secondary Education Foundation Tier June Unit Biology B3. Written Paper TOTAL
Centre Number Surname Candidate Number For Examiner s Use Other Names Candidate Signature Examiner s Initials Question Mark General Certificate of Secondary Education Foundation Tier June 2010 1 2 Biology
More informationand Ecology of Bifidobacteria
Bifidobacteria Microflora Vol. 3(1), 11-28, 1984 Taxonomy and Ecology of Bifidobacteria Tomotari MITSUOKA Department of Biomedical Science, Faculty of Agriculture, The University of Tokyo, Bunkyo-ku, Tokyo
More informationBiology. Slide 1 of 39. End Show. Copyright Pearson Prentice Hall
Biology 1 of 39 2 of 39 9-1 Chemical Pathways Food serves as a source of raw materials for the cells in the body and as a source of energy. Animal Cells Animal Mitochondrion Plant Plant Cells 3 of 39 Both
More information