Possible Identity of 'Lactobacillin' with Hydrogen Peroxide produced by Lactobacilli

STRAINS of lactobacilli were recently isolated from Gruyère cheese which gave zones of inhibition against Staphylococcus aureus 20–30 mm. in diameter. This inhibition appeared to be antibiotic in nature, perhaps similar to that described by Grossowics, Kaplan and Schneerson 1 , and the active princi...

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Bibliographic Details
Published in:Nature (London) 1952-10, Vol.170 (4328), p.623-624
Main Authors: WHEATER, DOROTHY M, HIRSCH, A, MATTICK, A. T. R
Format: Article
Language:English
Subjects:
Female
Humanities and Social Sciences
Humans
Hydrogen Peroxide
Lactobacillus
letter
multidisciplinary
Old Medline
Science
Science (multidisciplinary)
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Summary:STRAINS of lactobacilli were recently isolated from Gruyère cheese which gave zones of inhibition against Staphylococcus aureus 20–30 mm. in diameter. This inhibition appeared to be antibiotic in nature, perhaps similar to that described by Grossowics, Kaplan and Schneerson 1 , and the active principle was called ‘lactobacillin’ 2 . The tests were done on agar buffered to p H 7.0 with 1 per cent phosphates to avoid false positive effects due to lactic acid 2,3 . Ritter has described similar experiments 4 . His strains were isolated in Switzerland from Emmenthal cheese and through his kindness they were included in this investigation. Most of our cultures have now been identified serologically by Dr. M. E. Sharpe as Lactobacillus lactis .
ISSN:0028-0836
1476-4687
DOI:10.1038/170623a0