298. The occurrence of slow-reducing coliform organisms in milk

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Abstract
Milk samples may frequently contain coliform organisms which give very slow reduction of methylene blue at 37° C.This slow reduction seems to be due to two factors present in raw milk, both of which are destroyed by heating milk to 70° C. for 1 hr. These factors are (a) a specific bactericidal substance, and (b) a growth-inhibitory factor.All the cultures examined appeared from differential tests to be intermediate types of coliform organisms. All were citrate negative and failed to produce acid or gas when grown in MacConkey's broth at 44° C. This tends to confirm the findings of Taylor (4) that the use of certain tests for the differentiation of coliform bacteria is not justified.

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