The Standardization of killed Agglutinable Cultures of B. dysenteriae

Abstract

(1) Killed agglutinable broth cultures of the various dysentery bacilli may be prepared by the formalin and cold storage process and may be standardized by the method elaborated by Prof. Dreyer for the typhoid and paratyphoid bacilli.(2) Since formalin (0·1 %) usually causes a gradual loss of sensitiveness to agglutination during the early life of the emulsion, a certain period (two months) must be allowed to elapse before the emulsion can be used as standard.(3) After such a period the sensitiveness of the emulsions remains unaltered for at least ten months, and probably much longer.(4) By none of the other methods of preparation investigated could satisfactory standard agglutinable cultures be made.

OnBacillus coliInfections of the Urinary Tract, Especially in Relation to Haemolytic Organisms

“…The antigens were tested with our stock anti-sera when first made, and at subsequent intervals, so as to correct any alterations that might occur, but after a period of six weeks from the time of the preparation a constant "end point" was obtained, as freshly made antigens were generally found to be most sensitive and then to fall to a constant level. Gardner (1918) had shown from elaborate experiments with cultures of B. dysenteriae that a period of two months must be allowed to elapse before the emulsions can be used as standard, because of the action of the formalin.…”

The Agglutination of Standard Agglutinable Cultures of the Flexner-group of Dysentery Bacilli by Non-dysenteric Human Sera

“…Factor = 2-5. respectively, employed at different times. All these strains were used in the form of fully matured formalized sterile "standard agglutinable cultures" (Dreyer, 1906(Dreyer, , 1909Gardner, 1918).…”