On variation and adaptation in bacteria, illustrated by observations upon streptococci, with special reference to the value of fermentation tests as applied to these organisms

Abstract

The fermentation tests introduced by M. H. Gordon (1) in his study of streptococci isolated from saliva and some other sources were proposed by him as a means of differentiating among these organisms and separating them into definite varieties. Gordon’s methods were applied by A. C. Houston (2) in observations upon streptococci obtained from normal human fæces and from milk, and they were largely relied on by Andrewes and Horder (3) in their investigation of pathogenetic streptococci from disease in man.