1969
DOI: 10.1111/j.2164-0947.1969.tb02887.x
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DIVISION OF MICROBIOLOGY: FROM SUPERSTITION TO SCIENCE: THE HISTORY OF A BACTERIUM*

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Cited by 55 publications
(27 citation statements)
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“…In his 1823 paper, Bizio determined that the cause of the red polenta was an organism he believed to be a fungus that he named Serratia marcescens, after the Italian physicist Serafino Serrati, who pioneered early work on steamboats (37,49,264). His description of the genus Serratia was "small, stemless fungi; hemispherical capsules occurring in clusters," and his description of S. marcescens was "a very thin vesicle filled at first with a pink, then with a red fluid" (37,49,144,264). Bizio observed that small red spots would appear on the cornmeal mush, get larger, and eventually coalesce into a reddish mass of gelatin.…”
Section: Early Historymentioning
confidence: 99%
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“…In his 1823 paper, Bizio determined that the cause of the red polenta was an organism he believed to be a fungus that he named Serratia marcescens, after the Italian physicist Serafino Serrati, who pioneered early work on steamboats (37,49,264). His description of the genus Serratia was "small, stemless fungi; hemispherical capsules occurring in clusters," and his description of S. marcescens was "a very thin vesicle filled at first with a pink, then with a red fluid" (37,49,144,264). Bizio observed that small red spots would appear on the cornmeal mush, get larger, and eventually coalesce into a reddish mass of gelatin.…”
Section: Early Historymentioning
confidence: 99%
“…Bizio did not officially publish his results until 1823, when he wrote a letter to Angelino Bellani, a priest, defending his original anonymous article from a paper written by Pietro Melo, Director of the Botanical Garden at Saonara (49). Melo contended, in a paper he wrote in 1819 after he also investigated the phenomenon, that the discolored polenta was due to spontaneous fermentation that turned the polenta into a "colored mucilage" (49,144). In his 1823 paper, Bizio determined that the cause of the red polenta was an organism he believed to be a fungus that he named Serratia marcescens, after the Italian physicist Serafino Serrati, who pioneered early work on steamboats (37,49,264).…”
Section: Early Historymentioning
confidence: 99%
“…Other representatives of the prodiginine family have since been identified among the colored metabolites produced by Actinomadura species (9)(10)(11)(12). A noteworthy feature of prodiginines from the actinomycetes is the pattern of alkyl substitution in ring C. Whereas prodigiosin and its congeners from eubacteria possess a methyl substituent at C(2) and differ from one another in the length of the alkyl chain attached to C(3) (1,13), the actinomycete prodiginines are unsubstituted at C(3) but have an extended alkyl chain 9 or 11 carbons long at C (2). Nonylprodiginine (1, R l = (CH,),CH,, R, = R, = R, = H) has been found only in Acti~iomadura species while undecylprodiginine (1, R, = (CH,),,CH,, R, = R, = R, = H) is present in Streptomyces, StreptoverticiNum, and Actinomadura species (14).…”
mentioning
confidence: 99%
“…Para aislar el principio infeccioso que producía el prodigio de "la polenta sangrienta" 2 , Bizio utilizó trozos de papa, que le permitieron ver cómo la colonia bacteriana -que él estimaba un hongo-enrojecía progresivamente y luego se marchitaba. Casi treinta años después, Ehrenberg lograría revivir la Serratia en un pedazo de carne seca, que inoculó en papa hervida y luego en rebanadas de pan y de queso 3 . El gran avance vino con Colón… perdón, con Koch, quien, buscando una substancia con la cual solidificar sus caldos, dio con la gelatina.…”
Section: Rev Chil Infect Edición Aniversario 2003; 18-20unclassified