Further Observations on the Differentiation of Lactose-fermenting Bacilli, with special reference to those of Intestinal Origin

Abstract

In a previous paper (1906) I entered a plea for the use of certain tests in the bacteriological examination of waters and food stuffs as it seemed we should thus be enabled to better differentiate the lactose-fermenting bacilli. Such differentiation seems necessary because of the importance attached to B. coli as an indicator of faecal contamination, and because of the differences of opinion which exist as to the characters which justify us in identifying a bacillus as B. coli.