BIO-CHEMICAL CHARACTERISTICS OF BACILLI. 



85 



Bainbridge (1909)( 9c ) finds that b. paratyphoid B., b. 

 Danysz, b. suipestifer, b. Gaertner, and b. typhi murium 

 are culturally indistinguishable, and notes the formation 

 by them of acid and gas on glucose, mannit, dulcit, maltose, 

 galactose, and arabinose, while without action on lactose, 

 saccharose, raffinose, salicin or inulin. 



He makes the observation that one strain of suipestifer 

 never produced gas on any media, and concludes on rather 

 inadequate grounds that this was a variant form. In Table 

 IX are shown a number of this type of organism, as tested 

 l3y myself in this laboratory, from widely different sources. 

 It is evident that the organism whatever be its relation to 

 the Gaertner group is a well defined type. 



May (1911) (35) isolated a paratyphoid type organism from 

 water. He found that on glucose, mannit and galactose, 

 acid and gas were produced. On dulcit and maltose, acid 

 only was produced; no action occurred on lactose, sac- 

 charose, dextrin or glycerin. 



McWeeney (1911) (10) describing the characteristics of 

 food poisoning organisms, after noting the fermentation of 

 glucose and dulcit with the production of acid and gas, and 

 the fact that lactose is not attacked, says that besides 

 showing cameleonage on litmus milk, they gradually " clear 

 up " ordinary milk. This I will refer to later. 



Summary of results of the above observers. 



Glucose, tested by all observers acid and gas 



nil 



acid and gas 

 nil 



slight action 

 acid and gas 

 acid alone 

 acid and gas 

 MacConkey fur hog cholera Smith, nil. 



Lactose, ,, 



n 



Mannit ,, 



14 



Saccharose ,, 



12 



n 



Gwyn 



Maltose „ 



7 



n 



May 



Dulcit ,, 



7 



