THE FERMENTATION OF MALTOSE BY BACT. PULLORUM

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Abstract
Bact. pullorum may produce acid in maltose broth on prolonged incubation, even though the maltose used in the tests has not been heated. When unheated maltose solution is added to serum water previously sterilized, Bact. pullorum does not ferment the sugar within 14 days. When grown in maltose broth for long periods, it produces sufficient alkalinity to cause hydrolytic changes in the sugar. The late production of acid is apparently due to the fermentation of products resulting from the alkaline hydrolysis of maltose.

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