DOES COMMERCIAL PASTEURIZATION DESTROY TUBERCLE BACILLI IN MILK?

Ferment-inhibiting Substances in Tubercle Bacilli

1. Tubercle bacilli contain unsaturated fatty acids which, when saponified, have the property of inhibiting the action of trypsin and leucoprotease. 2. In proportion to their iodin value these soaps are more active as inhibiting agents than the soaps prepared from linseed, olive, and cod-liver oils. 3. The activity of the soaps is dependent on the presence of unsaturated carbon bonds. 4. Satura...

DIFFERENTIATION OF LEPROSY AND TUBERCLE BACILLI. 219 On the Differentiation of Leprosy and Tubercle Bacilli

The Thermal Death-point of Tubercle Bacilli in Milk and Some Other Fluids

1. Tubercle bacilli when suspended in. distilled water, normal salt solution, bouillon and milk, are destroyed at 60 degrees C. in 15 to 20 minutes. The larger number are destroyed in 5 to 10 minutes. 2. When tubercle bacilli are suspended in milk, the pellicle which forms during the exposure at 60 degrees C. may contain living bacilli after 60 minutes.

Smooth Tubercle Bacilli: Neglected Opportunistic Tropical Pathogens

Smooth tubercle bacilli (STB) including "Mycobacterium canettii" are members of the Mycobacterium tuberculosis complex (MTBC), which cause non-contagious tuberculosis in human. This group comprises <100 isolates characterized by smooth colonies and cordless organisms. Most STB isolates have been obtained from patients exposed to the Republic of Djibouti but seven isolates, including the three s...

On the nucleoproteins of avian tubercle bacilli.

The nucleic acids of tubercle bacilli have formed the subject of several studies, among which may be mentioned those by Ruppel (l), Levene (2), and Johnson and his associates (3-5). The work of Mensel and Heidelberger (6) on the fractionation of the proteins of the tubercle bacillus revealed the presence of several protein fractions, rich in phosphorus and in purines, which appeared to be nucle...