1887

Abstract

Summary

Artificial gastric juice was prepared and shown to be comparable with natural gastric juice in its bactericidal activity against a stock strain of . 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 in tests at H 1.5-H 3.0; at values above H 3 the organism was able to survive in this system.

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/content/journal/jmm/10.1099/00222615-5-4-395
1972-11-01
2019-12-07
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http://instance.metastore.ingenta.com/content/journal/jmm/10.1099/00222615-5-4-395
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