Experiment on the Variation Causing Factors of Acid Fast Bacilli Cultivated on Egg Containing Culture Media.

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概要

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• In my experiment I used Tubercle bacillus and the so-called non-pathogenic acid-fast bacilli, and studied the essential cause for the variation of these bacilli from rod shaped bacilli to spherical or granular form in the fresh egg containing culture media. I have verified that the chief factors that cause the variation of acid fast bacilli are the protiens contained in the white of fresh eggs, that is, the thermolabile euglobulin, psudoglobulin; and albumin, which has not been subjected to heat; or heated below 60°C-70°C.

• 一般社団法人 日本結核病学会の論文

著者

• 曾根原 倭夫

  東京慈恵會醫科大學細菌學教室

関連論文

• Experiment on the Variation Causing Factors of Acid Fast Bacilli Cultivated on Egg Containing Culture Media.

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