Excerpt from A Poison-Producing Bacillus Found in Ice-Cream and Cheese Growth on gelatin. Stab-cultures in gelatin show a continu ous growth along the needle track, and spread slightly about the point of inoculation on the surface.' There is no liquefaction, and after twenty-four hours or longer one or more gas-bubbles may be seen along the line of growth. The surface growth is white, while that along the line as seen through the gelatin is yellowish. Shake tubes in gelatin begin to grow cloudy after from sixteen to twenty ...
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Excerpt from A Poison-Producing Bacillus Found in Ice-Cream and Cheese Growth on gelatin. Stab-cultures in gelatin show a continu ous growth along the needle track, and spread slightly about the point of inoculation on the surface.' There is no liquefaction, and after twenty-four hours or longer one or more gas-bubbles may be seen along the line of growth. The surface growth is white, while that along the line as seen through the gelatin is yellowish. Shake tubes in gelatin begin to grow cloudy after from sixteen to twenty-four hours, and later numerous small gas-bubbles form. These bubbles grow larger for a few days and then gradually disappear. On 'gelatin plates the colonies show considerable variety of form many are round, others are oval, and some quite irregular in outline. The superficial colonies appear granular and spread about a more dense nucleus. Blue litmus gelatin soon becomes red and cloudy; later, the color wholly disappears. Growth on agar. On ordinary agar in inclined tubes the growth spreads over the surface, and has a white, slightly glazed appearance. Stab-cultures grow well along the line and spread over the surface. Glucose agar cultures show abundant white growths, spreading over the surface and producing gas in the deeper layers. Glycerin agar tubes are similar to those of glucose agar, with the exception of the fact that no gas develops in the former. Growth in beef-tea. Beef-tea cultures grown at 37??? become cloudy after about twelve hours, and later a pellicle forms, and through this gas-bubbles may be seen arising. After from three to four days the bacterial growth subsides, leaving the supernatant fluid quite clear. Glucose beef-tea-tubes evolve larger quantities of gas. Growth in milk. Milk is coagulated by this bacillus within from twelve to fourteen hours, when kept at Later coagulation be comes complete, and the fluid separates into a coagulum and a whey. Milk cultures soon develop a pleasant odor of butyric ether, and this persists so long as the culture remains uncontaminated. The develop ment of acid is accompanied by the liberation of gas. This continues until all the milk sugar is consumed, and for this a period of about one month in litre flasks is required. Milk rendered feebly red with rosolic acid is decolorized after two or three days in the incubator. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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