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Lysozyme 感受性菌에 關한 硏究

Studies of Lysozyme Sensitive Microorganisms

중앙의학 1963년 5권 5호 p.521 ~ 528
지중민,
소속 상세정보
지중민 (  ) - 경북대학교 의과대학 이비인후과학교실

Abstract


In order to observe the relationships between penicillin sensitivity and lysozyme sensitivity, and between lysozyme sensitivity, and sugar fermentation, 4 strains of lysozyme sensitive micrococci including Micrococcus lysodeikticus were successively transferred into tubes containing broth and serial dilutions of penicillin or egg white to obtain the resistat strains. These resistant strains were studied by comparing with parent strains, and the following results were obtained.
1. The resistance increase of the micrococci to penicillin and lysozyme was ste pwise. Micrococcus lysodeikticus was somewhat rapid in resistance increase as compared with the other strains.
2. Resistant strains were generally small in size and irregular in form as comp ared with the parent strains. Pigment formation of the resistant colonies was markedly deteriorated than parent strains.
3. The growth of the resistant strains was delayed than parent, strains, as measured by turbidometry in fluid culture and colony diameter on the plate.
4. Penicillin resistant strains were lysozyme resistant and also lysozyme resistant strains were penicillin resistant as compare with parent strain
5. Both penicillin resistant and lysozyme resistant strains of the Micrococcus lysodeikticus were able to ferment ii sugars which were not femented by parent strains. This characteristic was not conspicuous in the other strains tested.

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