Abstract
The relationship between vibriocin production by streptomycin-sensitive (SMs) Vibrio comma and a specific redox potential is described. Streptomycin-resistant (SMr) mutants are shown to be predominantly sensitive to vibriocin and thus serve as indicator strains. Vibriocin sensitivity can be demonstrated under aerobic but not anaerobic test conditions. A discussion is given, implicating bacteriocins as a factor contributing to the "Welsch phenomenon" wherein the growth of a mixed population of SMs and SMr bacteria in broth results in a steady decrease of the SMr mutants to the level normally present in a sensitive culture.
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