Relation of the Common Milk Streptococci to Streptococcus Pyogenes
Relation of the Common Milk Streptococci to Streptococcus Pyogenes
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17. + 6. 12. + 18.
I was able to isolate streptococci from ten out of eighteen samples of milk, whereas the stained preparations showed a larger proportion than that to be present. Cultural study of these strains indicated that of these ten, seven belonged to the streptococcus lacticus group, while the other three were classed with other varieties. It will be seen that a large per cent of the streptococci occurring in fresh milk belong to this class, which because of their cultural similarity a...re suspected of being- related to the pathogenic streptococci. , RELATION OF STREPTOCOCCUS LACTICUS TO STREPTOCOCCUS PYOGENES.
A careful comparison of various strains of streptococcus lacticus on the ordinary cultrfre media with similar cultures of streptococcus pyogenes afforded no means of differentiation. Their action on dextrose, lactose, maltose, glucose, saccharose galactose, mannit and inulin was studied without determining any constant differential features.
BLOOD AGAR.
f Beside the ordinary cultures, I had hoped to throw some light on the relation of these germs to the streptococcus pyogenes by the use of blood agar, since it is claimed by many investigators that the pathogenic varieties cause a much greater hemolysis than the nonpathogenic varieties.
What to read after Relation of the Common Milk Streptococci to Streptococcus Pyogenes?
You can find similar books in the "Read Also" column, or choose other free books by Clarence Emerson to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
17. + 6. 12. + 18.
I was able to isolate streptococci from ten out of eighteen samples of milk, whereas the stained preparations showed a larger proportion than that to be present. Cultural study of these strains indicated that of these ten, seven belonged to the streptococcus lacticus group, while the other three were classed with other varieties. It will be seen that a large per cent of the streptococci occurring in fresh milk belong to this class, which because of their cultural similarity a...re suspected of being- related to the pathogenic streptococci. , RELATION OF STREPTOCOCCUS LACTICUS TO STREPTOCOCCUS PYOGENES.
A careful comparison of various strains of streptococcus lacticus on the ordinary cultrfre media with similar cultures of streptococcus pyogenes afforded no means of differentiation. Their action on dextrose, lactose, maltose, glucose, saccharose galactose, mannit and inulin was studied without determining any constant differential features.
BLOOD AGAR.
f Beside the ordinary cultures, I had hoped to throw some light on the relation of these germs to the streptococcus pyogenes by the use of blood agar, since it is claimed by many investigators that the pathogenic varieties cause a much greater hemolysis than the nonpathogenic varieties.
What to read after Relation of the Common Milk Streptococci to Streptococcus Pyogenes?
You can find similar books in the "Read Also" column, or choose other free books by Clarence Emerson to read onlineMoreLess
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