INFLUENCE OF PEPTONE ON INDOL FORMATION BY BACILLUS COLI.
"Of the making of peptone in varieties there is no end," might be the summing up of this paper. The author shows that the different kinds may give negative, weak or strong reactions for indol with a typical strain of B. coli. He suggests testing every lot of peptone, but the principle is evident, that this important product needs standardization.
Tilley
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