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熱處理한 葡萄狀球菌의 繁殖에 미치는 食鹽의 影響

Effect of Sodium Chloride on the Heat Shocked Staphylococci

중앙의학 1965년 8권 2호 p.183 ~ 189
金渭祥, 朴佑淳,
소속 상세정보
金渭祥 (  ) - 慶北大學校 醫科大學 細菌學敎室
朴佑淳 (  ) - 慶北大學校 醫科大學 細菌學敎室

Abstract


Heat-shocked staphylococci at 60℃ were inoculated on media containing varying concentrations of sodium chloride, and the effect of sodium chloride on the growth of these organisms was studied with the following results.
1. Heat-shocked staphylococci for 16 to 24 minutes formed small numbers of colonies on nutrient agar, but those shocked for 26 minutes formed no or only negligible numbers of colonies.
2. The colony formation on brain heart infusion agar was almost the same as that on nutrient agar.
3. The time of heat shock for acriflavine-resistant staphylococci was prolonged than that of sensitive strains in the colony formation, but lysozyme-resistant strains showed almost the same attitude with the sensitive strains.
4. The time of heat shock to form colony on media was shortened as the concentration of sodium chloride increase.

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