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Salt‐Induced L‐Forms of Staphylococcus aureus
Author(s) -
Yabu Kunihiko
Publication year - 1995
Publication title -
microbiology and immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.664
H-Index - 70
eISSN - 1348-0421
pISSN - 0385-5600
DOI - 10.1111/j.1348-0421.1995.tb02223.x
Subject(s) - staphylococcus aureus , lipoteichoic acid , microbiology and biotechnology , incubation , biology , bovine serum albumin , agar , micrococcaceae , sodium , nutrient agar , incubation period , salt (chemistry) , inoculation , staphylococcal infections , bacteria , food science , biochemistry , chemistry , immunology , genetics , organic chemistry
When growing cultures of a salt‐sensitive strain of Staphylococcus aureus were inoculated on nutrient agar containing 0.8 m NaCl and 0.5% bovine serum albumin, typical colonies of L‐form developed extensively after 2 days of incubation at 30 C. Incubation of growing cultures with lipoteichoic acid, sodium polyanethole sulfonate and subtilisin resulted in inhibition of L‐form induction.