Fermentation of Maltose by Salmonella Pullorum

Studies on maltose fermentation of 300 stock strains of Salmonella pullorum are reported. Cultures of S. pullorum reported as non-fermenters of maltose on original isolation became fermenters after periods of storage as stock cultures. It was possible to segregate both fermenters and non-fermenters...

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Bibliographic Details
Published inThe Journal of infectious diseases Vol. 72; no. 3; pp. 197 - 201
Main Authors Hikshaw, W. R., Browne, A. S., Taylor, T. J.
Format Journal Article
LanguageEnglish
Published The University of Chicago Press 01.05.1943
University of Chicago Press
Subjects
Acidity
Broths
Fermentation
Poults
Salmonella
Subcultures
Sugars
Tartrates
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Summary:Studies on maltose fermentation of 300 stock strains of Salmonella pullorum are reported. Cultures of S. pullorum reported as non-fermenters of maltose on original isolation became fermenters after periods of storage as stock cultures. It was possible to segregate both fermenters and non-fermenters from the same strain, but the maltose fermenting ability of the segregated maltose fermenters was variable. One segregated maltose fermenting substrain was passed through 2 lots of turkey poults, and all 15 reisolated subcultures were rapid fermenters of the carbohydrate. One of these kept as a stock culture finally failed to ferment maltose except after extended incubation and 7 of 9 subcultures of this culture failed to ferment it in 30 days.
Bibliography:istex:8F443AB5D087266FE559CFABBD9B30A59B6A1777
ark:/67375/HXZ-WZ76D7B8-G
ISSN:0022-1899
1537-6613
DOI:10.1093/infdis/72.3.197