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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
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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

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References

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