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Classification and Identification of the Isolated Bacteria
Role of the Various Species in the Purification of Creamery
acid nor gas activated sludge aerated with activated agar 24 hours amorphous internal structure anaerobically Bacterium Bergey best at top better aerobically Blaye butyrous consistency Capsules cent skim milk Cultural Characters AGAR days at 22 days at 22°C edge and amorphous ends occurring singly entire edge evidence of proteolysis filiform Flavobacterium gas was produced GELATIN STAB—Growth glistening luster glucose glycerol Gram negative Gram positive Gram stain growth at 37°C growth was moderate History and Remarks HYDROGEN SULPHIDE lactose liquefaction liquefied Litmus was reduced LOEFFLER'S longer incubation medium became Migula milk powder agar motile NITRATES—Neither nitrites nitrites nor gas nutrient agar ordinary aniline dyes OXYGEN—Facultative peptone Witte's plating aerobically plating on milk powder agar 24 powder agar cultures powder agar growth powder agar slants produced from glucose rapid on milk Remarks Isolated rods with rounded rounded ends occurring scant smooth surface smooth topography species stained readily starch agar sucrose Synonyms Bacillus viscid sediment