A Substance in Egg Yolk Which Inhibits Deterioration of Aureomycin Activity.
- 1 December 1949
- journal article
- research article
- Published by Frontiers Media SA in Experimental Biology and Medicine
- Vol. 72 (3) , 706-708
- https://doi.org/10.3181/00379727-72-17550
Abstract
A substance, or substances, found in egg-yolk, inhibits the deterioration of aureomycin activity which ordinarily occurs on incubation at 37 C. The protective agent is heat-stable and of sufficient concn. to permit dilution of egg-yolk to 1:4 without significant diminution of aureomycin-protective action. Egg albumen and human serum albumin were not protective in the concns. used.Keywords
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