[Bartolomeo Bizio and the phenomenon of "purpurine polenta": unknown history of Serratia marcescens infections].
The present article describes the observations and experiments of Bartolomeo Bizio on a typical food of northern Italy known as "polenta", corn flour boiled in water and salt, on which purpurine stains would appear at high temperature and moisture. Due to these experiments and investigative work, Bizio is considered to be the father of modern bacteriology and bacterial biochemistry.
Aragona
F
F
Instituto de Urología de la Universidad de Padua, Italia.
D001432:Bacteriology / Q000266:history; D005516:Food Microbiology; D049668:History, 15th Century; D049672:History, 19th Century; D049691:History, Medieval; D007558:Italy; D012706:Serratia marcescens; D003313:Zea mays