The Digestion of Pectin and Methylated Glucoses by Various Organisms

Coles, Harold W.

doi:10.1104/pp.1.4.379

Cited by 5 publications

(3 citation statements)

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“…The morphological and biochemical characteristics of the strains caused the writers to conclude that they were dealing with B. macerans or B. acetoethylicus. Coles (1926), in a study of the digestion of pectin and methylated glucoses by various organisms, employed two strains isolated by Hinman and Levine and reported that both fermented pectin with the production of acid and gas. The decomposition of starch by B. macerans was studied by Samec (1927).…”

Section: Aerobacillubj Maceransmentioning

confidence: 99%

The Facultative Sporulating Bacteria Producing Gas from Lactose

1937

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Section: Aerobacillubj Maceransmentioning

confidence: 99%

The Facultative Sporulating Bacteria Producing Gas from Lactose

1937

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“…Kruse (1910) referred to many investigators who had designated such common organisms as Bacillus subtilis and Escherichia coli as pectin-fermenting bacteria. Coles (1928) found that citrus pectin (heat sterilized) was fermented by seven out of thirteen strains of Bacterium oxytocum, four out of nine strains of Bacterium aerogenes and two strains of Bacillus aceto-ethylicum. He concluded that only organisms which commonly occur in the soil are capable of attacking pectin with the production of acid and gas.…”

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confidence: 99%

“…Although the fermentation characteristics2 of the strains in the remaining groups are typical of the coli-aerogenes group, the "Imvic" reactions make their relationships uncertain. In group nine are three strains with the reactions ---+, in group ten one strain with the reactions + --+ and in group eleven one strain with the reactions -- Burkey (1928) and Coles (1928) reported that some strains of coliform organisms were able to produce both acid and gas from a synthetic pectin medium. On the other hand none of the strains which we have encountered produce gas from synthetic pectin medium.…”

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The Sanitary Significance of Pectin-Fermenting, Lactose-Fermenting, Gram-Negative, Non-Spore-Forming Bacteria in Water

1942

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Although numerous workers have shown that gram-negative, non-sporeforming, lactose-fermenting, pectin-fermenting bacteria are widely distributed in nature, their sanitary significance remains uncertain. Bergey's Manual of Determinative Bacteriology (1939) describes the tribe Erwineae as plant parasites causing blights and soft rots, fermenting glucose and lactose with the formation of acid, or acid and a small amount of visible gas, and usually attacking pectin. Since these organisms resemble closely the coli-aerogenes group, those which produce visible gas might be expected to pass through the completed test in the bacteriological examination of water, and give false tests. Whether this group of plant pathogens can be differentiated from coli-aerogenes organisms of intestinal origin by their ability to ferment pectin cannot be stated until the occurrence of pectin-fermenting coli-aerogenes organisms in the intestinal tract of man and animals has been investigated. This study has been undertaken in order to determine: (1) a suitable medium for the testing of the ability of organisms to ferment pectin; (2) the incidence of pectin-fermenting, lactose-fermenting, gram-negative, non-spore-forming bacteria in fecal material of man and animals;(3) the incidence of the above organisms in water; and (4) the cultural, morphological and biochemical characteristics of pectin-fermenting bacteria from the feces of man and animals, and from water. Kruse (1910) referred to many investigators who had designated such common organisms as Bacillus subtilis and Escherichia coli as pectin-fermenting bacteria. Coles (1928) found that citrus pectin (heat sterilized) was fermented by seven out of thirteen strains of Bacterium oxytocum, four out of nine strains of Bacterium aerogenes and two strains of Bacillus aceto-ethylicum. He concluded that only organisms which commonly occur in the soil are capable of attacking pectin with the production of acid and gas. He also stated that none of the intestinal forms, classified in the sub-genus Escherichia of the genus Bacterium, produced acid or gas from pectin; however, he did find that some of the organisms belonging to the sub-genus Aerobacter were able to ferment pectin with the production of acid and gas. Burkey (1928) carried out an extensive study of pectin-fermenting organisms which had been isolated from soil, creek water, decayed potatoes, parsnips, cornstalks, hay infusions and sewage. He found that all of the gramnegative, lactose-fermenting organisms which possessed the ability to ferment citrus pectin (heat sterilized) produced both acid and gas from it. All of these organisms had characteristics similar to those of coliform organisms, including the ability to form typical colonies on Endo and eosin-methylene-blue agars. 191 on July 31, 2020 by guest

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Production of a Soluble Pectinase in a Simple Medium by certain Plant-Pathogenic Bacteria belonging to the Genus Pseudomonas

Oxford

1944

Nature

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The Digestion of Pectin and Methylated Glucoses by Various Organisms

Cited by 5 publications

References 0 publications

The Facultative Sporulating Bacteria Producing Gas from Lactose

The Facultative Sporulating Bacteria Producing Gas from Lactose

The Sanitary Significance of Pectin-Fermenting, Lactose-Fermenting, Gram-Negative, Non-Spore-Forming Bacteria in Water

Production of a Soluble Pectinase in a Simple Medium by certain Plant-Pathogenic Bacteria belonging to the Genus Pseudomonas

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