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THE ANTISTREPTOCOCCAL PROPERTY OF MILK : I. SOME CHARACTERISTICS OF THE ACTIVITY OF LACTENIN IN VITRO. THE EFFECT OF LACTENIN ON HEMOLYTIC STREPTOCOCCI OF THE SEVERAL SEROLOGICAL GROUPS
The measurement in vitro of lactenin, the antistreptococcal substance of milk, is affected by the size of the inoculum, the temperature of incubation, and the type of medium employed. Hemolytic streptococci belonging to the several serological groups vary in susceptibility to lactenin. All group A s...
| Autores principales: | , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
The Rockefeller University Press
1952
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2212049/ https://www.ncbi.nlm.nih.gov/pubmed/14907958 |