On variation and adaptation in bacteria, illustrated by observations upon streptococci, with special reference to the value of fermentation tests as applied to these organisms

The fermentation tests introduced by M. H. Gordon (1) in his study of streptococci isolated from saliva and some other sources were proposed by him as a means of differentiating among these organisms and separating them into definite varieties. Gordon’s methods were applied by A. C. Houston (2) in o...

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Bibliographic Details
Published in:Proceedings of the Royal Society of London. Series B, Containing papers of a biological character Containing papers of a biological character, 1911-05, Vol.83 (567), p.541-558
Main Author: Walker, E. W. Ainley
Format: Article
Language:English
Subjects:
Alcohols
Bacteria
Bouillons
Clotting
Fermentation
Gelatins
Glucosides
Pathology
Streptococcus
Virulence
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Summary:The fermentation tests introduced by M. H. Gordon (1) in his study of streptococci isolated from saliva and some other sources were proposed by him as a means of differentiating among these organisms and separating them into definite varieties. Gordon’s methods were applied by A. C. Houston (2) in observations upon streptococci obtained from normal human fæces and from milk, and they were largely relied on by Andrewes and Horder (3) in their investigation of pathogenetic streptococci from disease in man.
ISSN:0950-1193
2053-9185
DOI:10.1098/rspb.1911.0037