The Action of Certain Bacteria on Some Simple Tri-glycerides and Natural Fats, as Shown by Nile-blue Sulphate

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Abstract
The difference between the color change produced by Nile-blue sulphate in certain fatty acids and that produced in certain simple triglycerides and natural fats forms the basis of a convenient test for detecting the ability of organisms to hydrolyze fat dispersed in an agar medium. Tri-propionin was more easily hydrolyzed by bacteria than various other simple tri-glycerides or natural and hydrogenated fats. In general, hydrolysis by bacteria of simple tri-glycerides of the saturated fatty acids was more difficult as the molecular weight increased. Tri-olein was comparatively easily hydrolyzed. Each of the organisms showed a uniform action on various natural and hydrogenated fats.

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