1887

Abstract

Summary: Among a large number of strains of aerobic sporing bacilli only and, to a lesser extent, were able to produce turbidity and formation of a curd in saline extract of egg-yolk. None of the other species tested, namely, and caused any opalescence in the yolk medium. The yolk reaction was due to the action of phospholipinase produced by the organisms. As in the case of α-toxin, the yolk curd-forming activity of and also was associated with haemolytic activity. The substances responsible for these activities appear to be similar, and may be identical. The yolk reaction has proved useful for the rapid identification of , as it is more specific than any of the other distinguishing tests hitherto employed. The three positive organisms, and , have been considered by previous workers on the grounds of morphology and antigenic structure to be closely related.

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/content/journal/micro/10.1099/00221287-2-3-334
1948-09-01
2020-01-20
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