The Influence of Sodium Acetate upon the Dissociation of a Strain of Hemolytic Streptococcus

McIlroy, Alice P.; Axelrod, A. E.; Mellon, Ralph R.

doi:10.1128/jb.56.5.547-553.1948

Cited by 5 publications

(1 citation statement)

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“…However, the pH of broth had no effect on the dissociants of lactobacilli in the present studies. Since a suitable pH for the development of smooth colonies was maintained by any of several buffers, this effect was not similar to that reported by McIlroy, Axelrod, and Mellon (1948), in which case acetate was essential for the maintenance of mucoid, virulent strains of hemolytic streptococci.…”

Section: Discussionmentioning

confidence: 61%

Variation in Morphology of Colonies of Lactobacilli

McDonald

Frazier

1951

J Bacteriol

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Attempts have been made by Barber and Frazier (1945) to correlate variation in the morphology of colonies of lactobacilli with changes in the biochemical and physiological properties of cultures arising from rough or smooth cells. These workers reported that cultures from rough colonies of Lactobacillis bulgaricus were less desirable Swiss cheese starter cultures than those from smooth colonies. More recently Rogosa and Mitchell (1950) have shown that the type of colony produced by certain strains of lactobacilli could be altered by changing the composition of the agar medium of plating. The results reported herein show how certain substances and certain environmental conditions affect the appearance of colonies from cultures of some species of lactobacilli. METHODS Cultures. The complete history of all cultures used is not known, but all have been classified on the basis of carbohydrate fermentations, acidity produced in milk, and maximum and minimum temperature of growth in milk. The following cultures were used: LactobaciUus bulgaricus, strain Ga; Lactobacillus lactis, strains X-37 and 136; Lactobacillus helveticus, strains H-77 and H-80; and LactobaciUus casei, strains 9 and ATCC 7469. Media. The carrot liver medium was prepared as described by Barber and Frazier (1945). Peptonized. milk medium contained 10 g Difco peptonized milk in 1,000 ml of distilled water at pH 6.6 to 6.8 before sterilization. The semisynthetic medium was that of Hoff-J0rgensen, Williams, and Snell (1947) and was used undiluted. Basal medium "B" contained 10 g Difco peptonized milk, 10 g glucose, 10 g lactose, 1.0 g sorbitan monooleate ("tween 80"), and 100 ml pan

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Section: Discussionmentioning

confidence: 61%