Open AccessINFLUENCE OF PEPTONE ON INDOL FORMATION BY BACILLUS COLI
Author(s) -
F. W. Tilley
Publication year - 1921
Publication title -
american journal of public health
Language(s) - English
Resource type - Journals
eISSN - 2330-9687
pISSN - 0271-4353
DOI - 10.2105/ajph.11.9.834
Subject(s) - bacillus (shape) , microbiology and biotechnology , food science , chemistry , environmental health , biology , medicine
"Of the making of peptone in varieties there is no end," might be the summing up of this paper. The author shows that the different kinds may give negative, weak or strong reactions for indol with a typical strain of B. coli. He suggests testing every lot of peptone, but the principle is evident, that this important product needs standardization.