A Review of the Development and Application of Physical and Chemical Principles in the Cultivation of Obligately Anaerobic Bacteria

Hall, Ivan C.

doi:10.1128/jb.17.4.255-301.1929

Cited by 26 publications

(12 citation statements)

References 77 publications

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“…All produced typical minute colonies in the exposed portions of the plates and under the Visking casing material without visible gas production. The colonies in the exposed portions of the plates were so small, except in the case of B. pollymyxa, that it was necessary to use a hand-lens or a Beebeloupe, Hall (1931), to see them and they were poorly visualized by the camera. The absence of visible gas bubbles under the Visking casing may ACTION OF CASING MATERIAL ON BACTERIAL GROWTH 107 be attributed to diffusion through this permeable material.…”

Section: Resultsmentioning

confidence: 99%

Action of Visking Sausage‐casing Material on Bacterial Growth

Hall

1942

Journal of Food Science

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About a year ago I had occasion to investigate an outbreak of carbonmonoxide poisoning which was, in my opinion, erroneously attributed to the eating of cervelat summer sausages, Hall (1939). This investigation led to a study of the remarkable resistance of these sausages to spoilage; they will not spoil either at room temperature or at 37"C.(98.6"F.) in many weeks. Bacillus botulinus fails to grow and produce its toxin in them even when considerable numbers of viable spores are inoculated in several places and the sausages are incubated at 37°C. for as long as eight weeks. They spoil within a few hours, however, if placed in water at 37°C. and if inoculated with B. botulinus and placed in water at 37OC., strong toxin is produced within a few days, Hall (1940).Summer sausages are covered with a patented casing called "Visking" which resembles cellophane in appearance. This material protects the sausages against contamination but not against evaporation. Although cervelat summer sausages apparently keep just as well when the casings are stripped off, the question was raised whether the casings play any important role in excluding air, thus favoring the growth of anaerobic bacteria, such as B. botulinus. Knowing that the casings are pervious to moisture, the writer believed that they were also pervious to air and that anaerobic bacteria would not grow in the sausages immediately under the casing material. It was decided to test this hypothesis in plates of peptone agar protected with squares of Visking sausage casing in comparison with thin glass covers in a series of experiments similar to those of Sanfelice (1893) and Braatz (1895).Robert Koch is said to have been the first to cultivate anaerobic bacteria on slabs of agar medium covered with thin pieces of sterile mica, but I have been unable to find an accurate reference to Koch's work. Sanfelice in 1893 cultivated anaerobes in agar between pieces of glass, while Braatz in 1895 showed that obligately aerobic bacteria were inhibited by thin slips of broken glass laid on agar plates. Trenkmann (1898) cultivated Bacillus tetalti, Bacillus chazcvoei, and the "bacillus of malignant oedema" in gelatin and agar media between watch glasses, while Streng (1903) used nested glass dishes of a special type for several anaerobes. Then Liefmann (1908) showed that methylene-blue remained decolorized in agar plates covered with thin pieces of glass and that B. tetani, B. botulinus, and other anaerobic bacilli could readily be grown

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Section: Resultsmentioning

confidence: 99%

Action of Visking Sausage‐casing Material on Bacterial Growth

Hall

1942

Journal of Food Science

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“…Mieszanka odtleniająca zawiera np. 0,5 g pyrogallolu, 0,25 g węglanu potasu, 1 g ziemi okrzemkowej i generuje atmosferę o składzie 85% N 2 , 10% H 2 oraz 5% CO 2 [3,9,15]. Kosztownym, ale wygodnym rozwiązaniem są komory anaerobowe (typu glove box), które umożliwiają stałe utrzymanie warunków beztlenowych od momentu inokulacji na podłoża hodowlane.…”

Section: Opis Stanu Wiedzyunclassified

Anaerobic bacteria as a challenge for modern medical microbiological diagnostics

Kierzkowska¹,

Majewska²,

Młynarczyk³

2020

Med Og Nauk Zdr.

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Wprowadzenie i cel pracy. Bakterie beztlenowe są składnikiem naturalnego mikrobiomu człowieka. Wiele z nich charakteryzuje się niską patogennością, ale mogą powodować zakażenia oportunistyczne i zakażenia mieszane. Niektóre gatunki są bezwzględnie patogenne. Celem pracy jest ukazanie problemów, które pojawiają się na każdym etapie badania mikrobiologicznego z udziałem bakterii beztlenowych. Opis stanu wiedzy. Nader często, ze względu na trudności techniczne i koszt badania, diagnostyka mikrobiologiczna w kierunku bakterii beztlenowych prowadzona jest w stosunkowo nielicznych laboratoriach mikrobiologicznych. Pomijanie tych bakterii w rutynowym badaniu mikrobiologicznym wpływa na niedoszacowanie ich udziału w etiologii zakażeń oraz uniemożliwia monitorowanie oporności na antybiotyki. Szczególnie często wśród beztlenowców izolowane są szczepy oporne na klindamycynę, antybiotyki beta-laktamowe skojarzone z inhibitorem beta-laktamaz, pojawiają się także izolaty oporne na karbapenemy. Problem oporności dotyczy głównie beztlenowych pałeczek Gram-ujemnych. Podsumowanie. Właściwa procedura badania-od etapu kwalifikacji próbki do interpretacji otrzymanego wynikuwpływa na wiarygodność wyniku. Mikrobiologiczne oznaczanie lekowrażliwości bakterii beztlenowych umożliwia śledzenie zmian lekooporności tej grupy bakterii, ustalanie zasad terapii empirycznej i kreowanie właściwej polityki antybiotykowej w szpitalu.

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“…Early methods in anaerobic culturing relied solely on the physical and chemical reduction of O 2 in culturing media. Physical methods, still in use in the anaerobic laboratory, include boiling the liquid culture medium and using vacuum pumps to drive out the O 2 in the solution (Hall, ). Chemical reduction is also routinely used to make anaerobic media.…”

Section: Introductionmentioning

confidence: 99%

Anaerobic Cell Culture

2009

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Although the ability of some microorganisms to grow without O2 has long been recognized, the application of new methodologies has greatly expanded the known diversity and potential of anaerobic microorganisms and processes. In particular, anaerobic techniques that permit the successful cultivation of microorganisms on solid media have opened new avenues for the study of the physiology and metabolic potential of many new microorganisms using molecular, genomic, and proteomic tools. One technique above all has proven instrumental for anaerobic studies over the years: the use of the anaerobic chamber. This unit gives a brief description of the methods used for the cultivation of anaerobic microorganisms, and describes in detail the principles and applications of anaerobic chambers, with special emphasis on vinyl glove boxes. The methodologies described in this unit should provide the interested but inexperienced investigator with the basic tools to successfully cultivate anaerobic microorganisms and study anaerobic processes. Curr. Protoc. Microbiol. 12:A.4F.1‐A.4F.16. © 2009 by John Wiley & Sons, Inc.

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A Review of the Development and Application of Physical and Chemical Principles in the Cultivation of Obligately Anaerobic Bacteria

Cited by 26 publications

References 77 publications

Action of Visking Sausage‐casing Material on Bacterial Growth

Action of Visking Sausage‐casing Material on Bacterial Growth

Anaerobic bacteria as a challenge for modern medical microbiological diagnostics

Anaerobic Cell Culture

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