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A Comparative Investigation of Bulir's Fermentation Test at 43°C. and the Standard American Test at 37° C

Published online by Cambridge University Press:  15 May 2009

J. E. Minkevich ,
F. S. Joffe  and
A. J. Shafir
J. E. Minkevich
Affiliation:
From the Department of Experimental Hygiene of the Third Medical Institute (Chief of Dept., Prof. J. E. Minkevich) and from the Laboratory of the Kirov Railway (Chief of Lab., Dr A. J. Shafir), Leningrad
F. S. Joffe
Affiliation:
From the Department of Experimental Hygiene of the Third Medical Institute (Chief of Dept., Prof. J. E. Minkevich) and from the Laboratory of the Kirov Railway (Chief of Lab., Dr A. J. Shafir), Leningrad
A. J. Shafir
Affiliation:
From the Department of Experimental Hygiene of the Third Medical Institute (Chief of Dept., Prof. J. E. Minkevich) and from the Laboratory of the Kirov Railway (Chief of Lab., Dr A. J. Shafir), Leningrad
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In our previous paper in this Journal it was shown that the temperature of 46°C.1 recommended by Eijkman and Bulir in their fermentation test is excessively high, as in water cultures it has a destructive effect on Bact. coli. This was in accordance with the previous work of Brown and Skinner (1930) and Skinner and Brown (1934). At the same time we were able to show that in cultures in Bulir's medium at 43° not only is the destructive effect of the excessively high temperature on Bact. coli removed but the reproduction and fermentation activity of this organism is distinctly stimulated. At 43° Eijkman's and Bulir's tests effectively distinguish between true Bact. coli communis and other strains.

Type
Research Article
Information
Journal of Hygiene , Volume 36 , Issue 1 , February 1936 , pp. 64 - 66
Copyright
Copyright © Cambridge University Press 1936

References

REFERENCES

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Skinner, and Brown, (1934). J. Bact. 27, 191.CrossRefGoogle Scholar
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