Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-27T04:57:11.076Z Has data issue: false hasContentIssue false
  • English
  • Français

208. The part played by bacteria in the reduction of methylene blue in milk

Published online by Cambridge University Press:  01 June 2009

Betty Constance Hobbs
Betty Constance Hobbs
Affiliation:
Department of Bacteriology, London School of Hygiene and Tropical Medicine
Get access Rights & Permissions [Opens in a new window]

Extract

1. In good quality raw milk reducing methylene blue at 37–38° C. members of the coliform group and Staph. aureus were among the commonest organisms present at the time of reduction. Other types of staphylococci, micrococci, and certain streptococci were not infrequently present in smaller numbers. In any given milk one type of organism tended to assume predominance.

2. Using the modified test described by Wilson et al. (1), various organisms isolated from milk at the time of reduction were examined for their rate of decolorization of methylene blue when growing in pure culture in raw “sterile” milk (milk freshly drawn from the healthy udder under aseptic conditions and having a plate count on milk agar at 37° C. of 200–300 per ml.). The most rapidly reducing organisms belonged to the coliform group. Following them, in decreasing order, came Str. lactis and some of the faecal streptococci, Staph. aureus, Staph. albus, Staph. citreus, some micrococci, group C haemolytic streptococci and some strains of Str. agalactiae, and aerobic spore-bearers

Type
Original Articles
Information
Journal of Dairy Research , Volume 10 , Issue 1 , January 1939 , pp. 35 - 58
Copyright
Copyright © Proprietors of Journal of Dairy Research 1939

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1) Wilson, G. S., Twigg, R. S., Wright, R. C, Hendry, C. B., Cowell, M. P. & Maier, I. (1935). Spec. Rep. Ser. med. Res. Coun., Lond., no. 206.Google Scholar
(2) Wilson, G. S., Twigg, R. S., Wright, R. C, Hendry, C. B., Cowell, M. P. & Maier, I.(1937). Memo. 139/Foods. Min. Hlth, Lond.Google Scholar
(3) DrxoN, M. (1934). Manometric Methods. Camb. Univ. Press.Google Scholar
(4) Haldane, J. S. (1935). Methods of Air Analysis, 4th ed.London: Griffin and Co., Ltd.Google Scholar
(5) Gladstone, G. P., Fildes, P. & Richardson, G. M. (1935). Brit. J. exp. Path. 16, 335.Google Scholar
(6) Wilson, G. S. (1922). J. Bact. 7, 405.CrossRefGoogle Scholar
(7)Wilson, G. S. (1926). J. Hyg., Camb., 26, 150.CrossRefGoogle Scholar
(8) Sherman, J. M. & Stark, P. (1934). J. Dairy Sci. 17, 525.CrossRefGoogle Scholar
(9) Malcolm, J. F. & Leitch, R. H. (1936). Scot. J. Agric. 19, 321.Google Scholar
(10) Hewitt, L. F. (1931). Biochem. J. 25, 1452.CrossRefGoogle Scholar
(11) Boyd, E. M. & Reed, G. B. (1931). Canad. J. Res. 4, 605.CrossRefGoogle Scholar
(12) Twigg, R. S. (1938). Personal communication.Google Scholar
(13) Hesse, W. (1894). Z. Hyg. InfektKr. 17, 238.CrossRefGoogle Scholar
(14) Rosenau, M. J. & Mccoy, G. W. (1908). Bull. U.S. hyg. Lab. no. 41, 449.Google Scholar
(15) Chambers, W. H. (1920). J. Bact. 5, 527.CrossRefGoogle Scholar
(16) Jones, F. S. (1926). J. exp. Med. 43, 451.CrossRefGoogle Scholar
(17) Jones, F. S. & Simms, H. S. (1929). J. exp. Med. 50, 279.CrossRefGoogle Scholar
(18) Jones, F. S. & Simms, H. S. (1930). J. exp. Med. 51, 327.CrossRefGoogle Scholar
(19) Hall, I. C. & Learmonth, R. (1933). J. infect. Dis. 52, 27.CrossRefGoogle Scholar
(20) Topley, W. W. C. & Wilson, G. S. (1936). The Principles of Bacteriology and Immunity, 2nd ed.London: Ed. Arnold and Co.Google Scholar
(21) Matuszewski, T. (1935). Roczn. Nauk. rol. 34, 403.Google Scholar
(22) Matuszewski, T., Neyman, J., Pijanowski, E. & Supinska, J. (1935). Lait, 16, 1057.CrossRefGoogle Scholar
(23) Matuszewski, T. & Pijanowski, E. (1935). Roczn. Nauk. rol. 35, 1.Google Scholar
(24) Matuszewski, T. & Supinska, J. (1935). Roczn. Nauk. rol. 35, 249.Google Scholar
(25) Zelikow, J. (1906). Zbl. Bakt. 42, 476, 570, 669.Google Scholar
(26) Jackson, C. J. (1936). J. Dairy Res. 7, 31.CrossRefGoogle Scholar
(27) Twigg, R. S. (1937). J. Soc. chem. Ind., Lond., 56, 129.Google Scholar
(28) Thornton, H. R. & Hastings, E. G. (1929). J. Bact. 18, 293.CrossRefGoogle Scholar
(29) Jensen, H-O. (1937). Zbl. Bakt. II Abt. 96, 110.Google Scholar
(30) Barthel, C. (1917). Z. Untersuch. Nahr.- u. Genussm. 34, 137.CrossRefGoogle Scholar