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The anaerobic cocci: gas formation, fermentation reactions, sensitivity to antibiotics and sulphonamides. Classification

Published online by Cambridge University Press:  15 May 2009

Ronald Hare ,
Peter Wildy ,
F. S. Billett  and
D. N. Twort
Ronald Hare
Affiliation:
The Departments of Bacteriology and Biochemistry, St Thomas's Hospital Medical School, London, S.E.1.
Peter Wildy
Affiliation:
The Departments of Bacteriology and Biochemistry, St Thomas's Hospital Medical School, London, S.E.1.
F. S. Billett
Affiliation:
The Departments of Bacteriology and Biochemistry, St Thomas's Hospital Medical School, London, S.E.1.
D. N. Twort
Affiliation:
The Departments of Bacteriology and Biochemistry, St Thomas's Hospital Medical School, London, S.E.1.
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1. A total of ninety-nine strains of anaerobic cocci from human beings have been studied and six groups demarcated on the basis of gas formation and fermentation reactions.

2.Gas formation by strains of group I is due to fermentation of glucose, laevu-lose or maltose, with a sulphur compound as an activator and with the production of gas rich in CO2.

3.Gas formation by strains of groups II, III and V is due to fermentation of different organic acids, sulphur not being required, and accompanied by the production of gases containing a high proportion of H2.

4.Two groups, IV and VI, do not from gas, but the latter has marked fermentation abilities.

There is correlation between microscopic apperances, probable pathogenicity, sensitivity to antibiotics and sulphonamides and the groups demarcated.

Ninety-two out of ninety-nine strains isolated from human beings could be placed in one or other group.

We are greatly indebted to Dr H. J. Parish of the Wellcome Research Laboratories for a sample of Polymyxin E, to Prof. L. Young for much assistance and advice and to those colleagues, particularly Dr R. M. Caiman of Queen Charlotte's Hospital, who sent us strains.

Type
Research Article
Information
Journal of Hygiene , Volume 50 , Issue 3 , September 1952 , pp. 295 - 319
Copyright
Copyright © Cambridge University Press 1952

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