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The Application of the Principle of Eijkman's Fermentation Test for Determining the Coli Titre of Water1

Published online by Cambridge University Press:  15 May 2009

J. E. Minkevich ,
N. J. Alexandrov  and
E. J. Soboleva
J. E. Minkevich
Affiliation:
From the Department of Microbiology, Military Medical Academy (Chief of Dept., Prof. V. M. Aristovsky, M.D.), and from the Department of Experimental Hygiene of the Third Medical Institute (Chief of Dept., Prof. J. E. Minkevich), Leningrad
N. J. Alexandrov
Affiliation:
From the Department of Microbiology, Military Medical Academy (Chief of Dept., Prof. V. M. Aristovsky, M.D.), and from the Department of Experimental Hygiene of the Third Medical Institute (Chief of Dept., Prof. J. E. Minkevich), Leningrad
E. J. Soboleva
Affiliation:
From the Department of Microbiology, Military Medical Academy (Chief of Dept., Prof. V. M. Aristovsky, M.D.), and from the Department of Experimental Hygiene of the Third Medical Institute (Chief of Dept., Prof. J. E. Minkevich), Leningrad
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At present the coli titre of water is almost universally determined by fermentation tests in sugar-containing media; the fermentation method of Eijkman (glucose-peptone solution at 46°2) and that of Bulir (neutral-red mannite bouillon at 46°) are current in many European countries, while in America fermentation in lactose bouillon at 37° is the standard test. Fermentation tests at 37° in lactose-containing media with the addition of bile and bactericidal dyes are also widely used (Great Britain, America).

Type
Research Article
Information
Journal of Hygiene , Volume 36 , Issue 1 , February 1936 , pp. 50 - 63
Copyright
Copyright © Cambridge University Press 1936

References

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