INHIBITORY ACTION OF PARATYPHOID BACILLI ON THE FERMENTATION OF LACTOSE BY BACILLUS COLI. I

Abstract

Bacteria of the paratyphoid group may be divided into two classes according to the behavior of 4 day cultures in lactose bouillon after a second inoculation with certain types of Bacillus coli. One class includes all true hog-cholera bacilli, the other nearly all true paratyphoid and enteriditis types. Under the imposed conditions Bacillus coli produces the usual amount of gas in the presence of the first group. In the presence of the second no gas or only a bubble appears. The production of acid is not interfered with. The significance of the inhibition was investigated in a variety of ways suggested by the particular hypothesis entertained at the time. Two main possibilities presented themselves; first, the direct association of the inhibition with living paratyphoid bacilli, and, second, the existence of a ferment or other product of growth as the inhibiting agent. The theory that the living bacilli or those killed at the lowest possible temperature are responsible was favored by a number of experiments. Thus the complete removal of bacteria by filtration, or by centrifugation combined with the use of kaolin to produce a clear fluid restored gas production. The presence of a fine cloud of bacteria was sufficient to inhibit. On the other hand, the addition of large numbers of living bacteria from agar slants or from lactose bouillon after the requisite incubation period to fresh lactose bouillon failed to inhibit gas production when Bacillus coli was added simultaneously. When the inhibiting culture was heated at 62 degrees C. for 35 minutes to sterilize it, gas production was still largely inhibited. But it was restored when higher temperatures were used, completely at 100 degrees C. and above. It was also gradually restored by exposing the heated culture to 37 degrees C. for 3 or more days. The presence of variable amounts of lactose, or even the complete absence of lactose did not interfere with the development of the inhibitory factor. The activity of the inhibition factor presents itself in the form of a curve, beginning at 0 when both paratyphoid and colon bacilli are inoculated simultaneously and rising as Bacillus coli is inoculated at longer intervals from the paratyphoid bacilli. The maximum of inhibition is reached at about the 4th day; thereafter it remains at the same level for a few days and then gradually falls until it is lost within 3 or 4 weeks. The curve of the hog-cholera group is delayed in that the maximum inhibition is reached at the end of 3 weeks. These curves have not been accurately determined. Taking into consideration all the accumulated data the writers tentatively present the hypothesis that the inhibitory factor is some metabolic product of the paratyphoid bacillus, possibly an enzyme, which is destroyed at a temperature somewhat above the thermal death point of the bacilli and which more gradually disappears from incubated cultures. The substance fails to pass Berkefeld filters. It is carried down mechanically with substances clearing the culture fluid. The experiments support current theories which hold that the acid-producing and gas-producing entities in cultures are distinct.