. Preparation of the cod and other salt fish for the market : including a bacteriological study of the causes of reddening. Fig. 1 .—Mold Taken From Fish, Showing the Division of Hyph/e into Oidia (X 550).. Fig. 2—A. Mature Conidiophores; Conidia Separating (X55CM. B. Growth ofMold on Slide, Part in Air and Part in Water, Showing Two Methods ofDevelopment (X550). BACTERIOLOGY OF REDDENED COD. 57 face removed with a sterilized knife, and the pieces placed in large,covered glass dishes. Inoculations of the coccus alone at room tem-perature developed spots about a millimeter in diameter in from t
. Preparation of the cod and other salt fish for the market : including a bacteriological study of the causes of reddening. Fig. 1 .—Mold Taken From Fish, Showing the Division of Hyph/e into Oidia (X 550).. Fig. 2—A. Mature Conidiophores; Conidia Separating (X55CM. B. Growth ofMold on Slide, Part in Air and Part in Water, Showing Two Methods ofDevelopment (X550). BACTERIOLOGY OF REDDENED COD. 57 face removed with a sterilized knife, and the pieces placed in large,covered glass dishes. Inoculations of the coccus alone at room tem-perature developed spots about a millimeter in diameter in from twoto three weeks, then increased very slowly. In about five to six weeksreddening developed, usually at places on the fish other than thepoints of inoculation, and after this the fish reddened fairly rapidly. Fish inoculated with the bacillus developed clear, jelly-like coloniesfrom one-half to one and a half millimeters in diameter in from twoto three weeks. Sometimes growth would cease, or there might be aslight development. Then, as with the fish inoculated with thecoccus, reddening developed, usually on other parts, and proceededin a similar manner. When the coccus and bacillus were used toget
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Keywords: ., bookauthorunitedst, bookcentury1900, bookdecade1910, bookyear1911
