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Effect on Bacteria of Continued Cultivation in Lecithin Broth

Abstract

THE pathogenic properties of bacteria (typhi, dysenteriæ, coli) are slowly reduced by daily subcultures (about a hundred) on bouillon containing between 0.2 per cent and 4 per cent colloidal lecithin1. For the sake of brevity these will be designated as L-bacteria and normal organisms as N-bacteria.

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  1. C.R., 205, 1261 (1937).

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LEVIN, B., OLITZKI, L. Effect on Bacteria of Continued Cultivation in Lecithin Broth. Nature 143, 604–605 (1939). https://doi.org/10.1038/143604c0

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  • DOI: https://doi.org/10.1038/143604c0

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