Essentials of bacteriology; being a concise and systematic introduction to the study of bacteria and allied microörganisms . bated, and in twenty-fourhours Htmus-lactose-agar plates are inoculated on the surfaceby a stroke from the flasks. A growth is obtained in five orsix hours. If the growth is a bacillus which has not reddened themedium, it is tested for the Widal reaction with immime se-rum. The diagnosis has been made as early as the second day. Paracolon or paratyphoid bacilli are members of the 144 ESSENTIALS OF BACTERIOLOGY colon group described by Widal, Gwyn, Schottmiiller, andothe
Essentials of bacteriology; being a concise and systematic introduction to the study of bacteria and allied microörganisms . bated, and in twenty-fourhours Htmus-lactose-agar plates are inoculated on the surfaceby a stroke from the flasks. A growth is obtained in five orsix hours. If the growth is a bacillus which has not reddened themedium, it is tested for the Widal reaction with immime se-rum. The diagnosis has been made as early as the second day. Paracolon or paratyphoid bacilli are members of the 144 ESSENTIALS OF BACTERIOLOGY colon group described by Widal, Gwyn, Schottmiiller, andothers. They are of importance, since they produce feversclinically resembling a mild form of typhoid, but which arerarely fatal. They may be the sole cause of the disease, andalso occur together with the typhoid bacillus in mixed andsecondary infections. Morphologically, they resemble thetyphoid bacillus, but differ from it culturally and give theirown serum reactions with the blood of affected ferment glucose, but not lactose or saccharose; litmusmilk at first becomes acid, but later grows alkahne and is not. Fig. 62.—Bacillus botulinus, with spores. Pure culture on sugar-gelatin. Van Ermengem prep. (Kolle and Wassermann). coagulated. On potato a shght visible growth occurs; in-dol is usually not formed. Typhoid sera do not agglutinateparacolon baciUi, and vice versa; also different paracoloninfections may not agglutinate each other. Bacillus Botulinus (Van Ermengem).—An anaerobic ba-cillus cultivated by Van Ermengem in 1896 from ham whichhad caused poisoning. Form.—A large bacillus with rounded or spindle-shapedends, and often with oval terminal spores, motile, with lateralflageUa (Fig. 62). THE COLON-TYPHOID GROUP 145 Staining.—Gram positive, easUy stained with ordinarydyes. Growth.—Strictly anaerobic. Forms abundant gas in glu-cose, gelatin, and liquefies cultures, producing butyric acidodor. Best temperature between 20° and 30° C. Pathogenesis.—Pr
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