Letter | Published:

Effect on Bacteria of Continued Cultivation in Lecithin Broth

Nature volume 143, pages 604605 (08 April 1939) | Download Citation

Subjects

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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References

  1. 1.

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

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Author information

Affiliations

  1. Department of Hygiene and Bacteriology, Hebrew University, Jerusalem. Feb. 21.

    • BARUCH S. LEVIN
    •  & LEO OLITZKI

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DOI

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

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