Publisher's Synopsis
Excerpt from A Determination of the Character of Acids Produced by Hemolytic and Non-Hemolytic Streptococci From Pathogenic Sources and From Milk
Studies of fermentation reactions by the streptococcus group have been approached from several angles. Early workers, headed by Gordon, sought dif ferentiation by the ability or inability of the organ isms to ferment certain substances. Later, the amount of acid produced, as determined by titration, was con sidered of importance. More recently the work of Clark and Lube on the differentiation of members of the colon group by determination of the limiting hydro gen-ion concentration has lead to the application of this phase of fermentation study to the streptococci.
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