Full text loading...
Abstract
Artificial gastric juice was prepared and shown to be comparable with natural gastric juice in its bactericidal activity against a stock strain of Shigella sonnei. The acid component of natural gastric juice was the major bactericidal component, but pepsin increased the bactericidal effect significantly. Other components such as lysozyme and amino acids contributed to the lethal properties of the artificial system, whereas sugars and organic acids collectively exerted a protective influence. Peptone or starch added to the gastric juice reduced its bactericidal activity. The artificial gastric juice was most effective in killing Shigella sonnei in tests at pH 1.5-pH 3.0; at values above pH 3 the organism was able to survive in this system.
- Received:
- Accepted:
- Published Online: