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Lysozyme 感受性菌에 關한 硏究

Studies of Lysozyme Sensitive Microorganisms

중앙의학 1963년 5권 5호 p.513 ~ 520
지중민,
소속 상세정보
지중민 (  ) - 경북대학교 의과대학 이비인후과학교실

Abstract


In the present report, author studied the morphological and biological characters esf the lysozyme sensitive strains isolated from the E. N. T. fields and air, by comparing with non sensitive forms.
1) All of the lysozyme sensitive strains were Gram positive. Most of the micro-coccus species were bigger in size than pathogenic staphylococci and bacillus species were about 2 to 4 micron in lenght.
2) The biochemical activities of the lysozyme sensitive strains were generally weak. Of the 55 strains only 3 strains were positive in M. R. reaction and acidified the litmus milk, 6 strains were able to liquify gelatin, and 32 strains reduced the nitrate. Indol reaction V. P. test and coagulase test were negative in all of the strains tested.
3) The sugar fermentation of the lysozyme sensitive micrococci were significantly less active than that of non-sensitive strains. Only 32.7% of the sensitive micrococci were able to ferment one of more kinds of sugar, whereas 81.8% of the non-sensitive strains fermented sugars.
4) Lysozyme sensitive strains were generally sensitive to various antibiotics than non-sensitive strains. The former group of strains were highly sensitive to penicillin, erythromycin and aureomycin. Only 2 strains among 54 were resistant to lu/mlof penicillin, while 24 strains among 44 wereresistant to 1 to 10u/ml of penicillin in the later group.

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