Bacterial growth in albumen taken from the eggs of domestic hens and waterfowl

Synopsis

Gram‐negative bacteria formed small populations in albumen taken from the eggs of domestic hens. Adding yeast extract (final concentration 100 mg/ml) to the albumen did not increase the extent of microbial growth. Large populations were formed in albumen containing FeSO₄.₇H₂O (final concentration 9.95 mg/ml) or this sulphate and yeast extract and the organisms utilised the glucose of the egg white with a concomitant increase in the CO₂ released to the atmosphere. The rate of glucose utilisation, as judged by the rate and extent of the change in pH, was slow in albumen of the eggs of domestic hens to which had been added a heavy suspension of a fermentative bacterium. The retardation of glucose fermentation was a feature also of the albumen of eggs of several species of waterfowl. Both the rate and extent of glucose fermentation was increased when yeast extract (final concentration 100 mg/ml) was added to heavily seeded albumen but ferrous sulphate did not have a significant influence on the rate of glucose utilisation.