A Study of the So-Called Marburg and the Lawrence and Ford Strains of Bacillus subtilis

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Abstract
The Marburg and the Lawrence and Ford strains of Bac. subtilis differ from each other in a number of characteristics: colonial forms of parent cultures and variants; mode of endospore germination; conditions suitable for anaerobic growth and anaerobic formation of CO3 from glucose; and pH developed in glucose broth. There are also indications that they differ in the conditions for the production of red pigment. This array of differences could not be considered varietal and should, by all present taxonomic standards, place the 2 organisms in distinct spp.