Notas sobre a fermentação tardia e phenomeno de "caméléonage" com bacillos dysentericos
DOI:
https://doi.org/10.11606/issn.2359-537X.v0i42p3-40Abstract
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.Downloads
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Notas sobre a fermentação tardia e phenomeno de "caméléonage" com bacillos dysentericos. (2015). Boletim Do Instituto De Higiene De São Paulo, 42, 3-40. https://doi.org/10.11606/issn.2359-537X.v0i42p3-40