Biological Properties and Mouse Virulence of Streptococcus agalactiae and Lancefield's Group "B" Streptococci from Human Sources.

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Abstract
The biological properties and mouse virulence of 70 Lancefield Group B cultures (50 human and 20 bovine) were studied. The fermentation reactions show that, aside from the inability to ferment lactose by 8 of the human strains and some differences in the fermentation of glycerol, dextrin, and salicin, the reactions were similar for both the human and the bovine groups. No significant biological differences were found between the 2 groups. Human strains are more likely to reduce methylene blue. They also possessed a higher mouse virulence.

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