Abstract
SEVERAL authors1–5 have described Clostridium septicum as an organism which does not ferment sucrose. Smith6, describing the fermentation reactions of strains of Clostridium septicum, mentions that some strains do ferment sucrose but that they need several days for sufficient acid to be produced to be detectable by the usual indicators.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Mackie, T. J., and McCartney, J. E., Handbook of Practical Bacteriology (E. and S. Livingstone, Ltd., Edinburgh and London, 1953).
Wilson, G. S., and Miles, A. A., Topley and Wilson's Principles of Bacteriology and Immunity (Arnold and Co., London, 1955).
Breed, R. S., Murray, E. G. D., and Smith, N. R., Bergey's Manual of Determinative Bacteriology (Baillière, Tindall and Cox, London, 1957).
Roberts, R. S., in Stableforth, A. W., and Galloway, I. A., Infectious Diseases of Animals. Diseases due to Bacteriology, 1 (Butterworth Scientific Publications, London, 1959).
Merchant, I. A., and Packer, R. A., Veterinary Bacteriology and Virology (Baillière, Tindall and Cox, London, 1961).
Smith, L. D. S., Introduction to the Pathogenic Anaerobes (Univ. Chicago Press, Ill., 1955).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
WIJEWANTA, E. Sucrose-fermenting Strains of Clostridium septicum. Nature 199, 300–301 (1963). https://doi.org/10.1038/199300a0
Issue Date:
DOI: https://doi.org/10.1038/199300a0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.
