Premium
Kinetics of hemolysin production in bovine group B streptococci
Author(s) -
Griffiths Bertie B.
Publication year - 1990
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620300405
Subject(s) - hemolysin , chemistry , bovine serum albumin , lysis , microbiology and biotechnology , yeast extract , hemoglobin , kinetics , biochemistry , ferric , food science , biology , virulence , inorganic chemistry , fermentation , physics , quantum mechanics , gene
Abstract Thirteen strains of group B streptococci etiologically related to bovine infections were investigated in order to observe the effects of non‐hemoglobin iron and glucose on growth and hemolysin production; and to determine the necessity to stabilize the hemolysin with a carrier‐stabilizer agent. Ferric citrate was diluted to give final concentrations of 1–11 μg/ml, added to iron‐reduced (by CaCl 2 precipitation) brain heart infusion media, inoculated and incubated at 37 °C. Parallel experiments were carried out with glucose. A variety of agents was employed to act as hemolysin stabilizers. Hemolysin production was detected by lysis of sheep erythrocytes. Both iron and glucose were crucial in concentrations 5–7 μg/ml and 0.5–1% respectively. Bovine serum albumin‐starch mixture acted as an excellent stabilizer.