Abstract
A method is described for establishing a discontinuous salt concentration gradient which is useful for determining the maximum salt concentration which can be tolerated by growing microorganisms. The technique can be used aerobically or anaerobically, and has a standard error varying from ± 0.1% to ± 0.4%, depending on the organism. Data are given for several yeasts and forSerratia marcescens. The results indicate that the method has a potential usefulness for separating and identifying closely related microorganisms.
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