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Suspensions of erythrocytes from certain marine fish (cod, saithe, haddock and mackerel) were 4-16 times more sensitive than human or horse erythrocytes to staphylococcal δ-haemolysin. Cod erythrocytes were lysed rapidly by δ-haemolysin and the titres of haemolysin were independent of the temperatures at which the tests were incubated, over the range 0-37°C. Fish erythrocytes were not lysed by purified α- and β-haemolysins and no synergistic action was found between β- and δ-haemolysins. In blood agar-overlay plates, the zones of lysis that developed in cod blood agar were larger and clearer than those that developed in human or horse blood agar.
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