Abstract
Summary
The effect of the composition of the medium on the sensitivity of Staphylococcus aureus to penicillin was tested. Pyruvic acid or glucose, when added to a casein hy-drolysate medium, increase the antibacterial effect of the antibiotic. Lactic or acetic acids, on the other hand, have no such effect. The possible mechanisms of the enhanced penicillin activity in presence of pyruvic acid are discussed.
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