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298. The occurrence of slow-reducing coliform organisms in milk

Published online by Cambridge University Press:  01 June 2009

C. S. Morris
C. S. Morris
Affiliation:
Seale Hayne Agricultural College, Newton Abbot, Devon
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Extract

Milk samples may frequently contain coliform organisms which give very slow reduction of methylene blue at 37° C.

This slow reduction seems to be due to two factors present in raw milk, both of which are destroyed by heating milk to 70° C. for 1 hr. These factors are (a) a specific bactericidal substance, and (b) a growth-inhibitory factor.

All the cultures examined appeared from differential tests to be intermediate types of coliform organisms. All were citrate negative and failed to produce acid or gas when grown in MacConkey's broth at 44° C. This tends to confirm the findings of Taylor (4) that the use of certain tests for the differentiation of coliform bacteria is not justified.

Type
Original Articles
Information
Journal of Dairy Research , Volume 13 , Issue 2 , May 1943 , pp. 115 - 118
Copyright
Copyright © Proprietors of Journal of Dairy Research 1943

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References

REFERENCES

(1)Wilson, (1935). Bacteriological Grading of Milk. Spec. Rep. Ser. med. Res. Conn., Lond., no. 206, p. 269.Google Scholar
(2)Hobbs, (1939). J. Dairy Res. 1, 49.Google Scholar
(3)Hobbs, (1939). J. Dairy Res. 1, 50.Google Scholar
(4)Taylor, (1941). Proc. Soc. agric. Bact. (Abstracts), p. 15.Google Scholar