Abstract
A SURVEY of streptococci has already shown that the lactic group are the most powerful antibiotic producers1. It was of interest to see whether antibiotics are also produced by lactobacilli, especially since Grossowics, Kaplan and Schneerson2 have already reported the existence of such substances. Young Gruyère cheese samples from different areas of France were used as one of the sources of these lactobacilli. 40 antibiotic-producing strains, about 3 per cent of the total number of strains tested, have been isolated in pure culture. These gave zones of inhibition 20–30 mm. in diameter when assayed by the cylinder plate method with Staph. aureus as the test organism.
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References
Hirsch, A., and Wheater, D. M., J. Dairy Res., 18, 193 (1951).
Grossowics, N., Kaplan, B., and Schneerson, S., Proc. IV Inter. Congr. Microbiol., 137 (Copenhagen, 1947).
Mattick, A. T. R., and Hirsch, A., Lancet, ii, 5 (1947).
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WHEATER, D., HIRSCH, A. & MATTICK, A. ‘Lactobacillin’, an Antibiotic from Lactobacilli. Nature 168, 659 (1951). https://doi.org/10.1038/168659b0
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DOI: https://doi.org/10.1038/168659b0
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