E. COLI VARIABILITY IN WATER UNDER THE EFFECT OF OZONE
2007
Vrochinskiy, K. K.
As a result of the effect of ozone, E. coli underwent significant morphological, cultural and biochemical changes. Ozonized bacteria lost the capacity to form gas; lactose deficient as well as biochemically inactive variants appeared. On media with carbohydrates, individual cultures produced alkaline products. For determining the coli-titer of ozonized water an attempt was made to modify the method of membrane filters, in which the secondary fermentation test was replaced by seeding on rosolic differential agar. When determining the coli-titer of ozonized water, the temperature of incubation of the initial fermentation test has an existing significance: Most favorable is a temperature of 37, and not 43. As a result of the effect of ozone, gas formation was absent in the majority of E. coli variants which developed during incubation of the secondary fermentation sample at 43 C. As a result of the ozonization of water a depression was established in the dehydrogenase of E. coli in respect to carbohydrates (except saccharose), alcohols and carbonic acids, which in its turn apparently led to a disruption of the redox processes lying at the base of microbial metabolism. As a result there was noted a disruption of the processes of growth and bacterial multiplication.
Mostrar más [+] Menos [-]Trans. of Zhurnal Mikrobiologii, Epidemiologii i Immunobiologii (USSR) n6 p79-84, 1964, by Charles T. Ostertag, Jr.
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