A biochemical subdivision of one phage type ofSalmonella typhimurium

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Abstract
A total of 1537 strains ofSalmonella typhimuriumbelonging to seven prevalent phage types were examined on solid media for their ability to ferment rhamnose, xylose and inositol, for colicine production and for nutritional requirements. Most of the strains in each phage type were almost completely homogeneous, especially in their sugar fermentation reactions. However, strains of phage type 1a/2 were not homogeneous, but could be assigned to one of four subgroups on the basis of ability to ferment inositol, inhibition of growth bymeso-tartrate and auxotrophy for nicotinic acid. The subdivision proved to have epidemiological value. The inhibition of growth bymeso-tartrate was observed on a denned medium containing citrate as the energy source. Inhibition did not occur if glucose, casein hydrolysate or aspartic acid were added to the medium.