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Influence of Bacterial Interaction on Resazurin Reduction Times

Dept. of Bacteriology, Southwestern Louisiana Institute, Lafayette, Louisiana

ABSTRACT

One of the major factors contributing to the inaccuracy of dye-reduction tests as a means of evaluating bacteriological quality of raw milk is the variation in reducing ability of different bacteria. It has been well established by Garvie and Rowlands (3) and others that different pure cultures reduce methylene blue or resazurin at markedly different rates, and this phenomenon is commonly indicated as being responsible for discrepancies between dye reduction and other quality tests. A further source of error might be in the interaction among the normal flora of raw milk, resulting either in an accelerated or retarded rate of dye reduction. Such an associative action, observed during qualty tests on egg pulp (4), has also been reported in the reduction of methylene blue in milk by Davis and Lines (2), but their results are based on speculative rather than direct experimental evidence. If there is a true interaction among the organisms of raw milk, this phenomenon should be investigated and its significance evaluated.