The anaerobic cocci: gas formation, fermentation reactions, sensitivity to antibiotics and sulphonamides. Classification

Abstract

1. A total of ninety-nine strains of anaerobic cocci from human beings have been studied and six groups demarcated on the basis of gas formation and fermentation reactions.2.Gas formation by strains of group I is due to fermentation of glucose, laevu-lose or maltose, with a sulphur compound as an activator and with the production of gas rich in CO₂.3.Gas formation by strains of groups II, III and V is due to fermentation of different organic acids, sulphur not being required, and accompanied by the production of gases containing a high proportion of H².4.Two groups, IV and VI, do not from gas, but the latter has marked fermentation abilities.There is correlation between microscopic apperances, probable pathogenicity, sensitivity to antibiotics and sulphonamides and the groups demarcated.Ninety-two out of ninety-nine strains isolated from human beings could be placed in one or other group.We are greatly indebted to Dr H. J. Parish of the Wellcome Research Laboratories for a sample of Polymyxin E, to Prof. L. Young for much assistance and advice and to those colleagues, particularly Dr R. M. Caiman of Queen Charlotte's Hospital, who sent us strains.