Notas sobre a fermentação tardia e phenomeno de "caméléonage" com bacillos dysentericos

Abstract

The behavior of the dysentery bacilli types "Shiga", "Y", "Flexner", and "Strong" and also of typhoid and paratyphoid A and B bacilli in semi-solid media, with various sugars, was observed, and the differences in the fermentation caused by the saprophytic existence of these germs was noted. Experiments were made with the following sugars: lactose, dextrose, mannite, maltose, saccharose and xylose.