STREPTOLYSIN PRODUCTION IN CARBOHYDRATE MEDIA

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Abstract
It is evident that there are numerous interacting factors which affect streptolysin in the presence of fermented sugars. The principal action is the change in the metabolism of the streptococcus by which more carbohydrate and less protein is utilized; although the growth is much increased there is proportionately less hemolysin. The acid developed in these cultures not only lessens the vitality of the growing organism and so lessens proteolysis, but is destructive to hemolysin at incubator temperature. The concentration of the acid produced causes some hemolysis, and a coincident brown discoloration of the hemoglobin. These principles may be applied to both liquid and solid media.

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