“…The anaerobes were characterised on the basis of morphology in gram-stained smears, fermentation pattern (Holdeman et al, 1977) after growth in cooked meat medium (Lab-m Ltd, Ford Lane, Salford), and result profile in API 20A (API Ltd, Farnborough, Hants;Hauser and Zabransky, 1976). Additional tests used for P. anaerobius were sensitivity to novobiocin (Wren, Eldon and Dakin, 1977) and liquoid (Wideman ef al., 1976); API 20A was not used for this organism.…”