Improved growth medium for group A streptococci.
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The addition of yeast extract and the use of shaking increase cell crop yield of group A streptococci grown in Todd-Hewitt broth 4 to 5 times that normally obtained.Abstract:
The addition of yeast extract and the use of shaking increase cell crop yield of group A streptococci grown in Todd-Hewitt broth 4 to 5 times that normally obtained.read more
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Laboratory diagnosis of group A streptococcal infections
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Journal ArticleDOI
Immunochemistry and end-group analyses of group A streptococcal M proteins.
David C. Straus,Charles F. Lange +1 more
TL;DR: Whereas chemical typing is apparently unfeasible, the data indicate that type-specific M proteins may be unique proteins, reflected especially in the finding of the same N-terminus amino acid in all strains investigated.
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Correlation of M Protein Production with Those Factors Found to Influence Growth and Substrate Utilization of Streptococcus pyogenes
Leo Pine,Michael W. Reeves +1 more
TL;DR: The results show that M protein synthesis is subject to limited glucose repression or substrate catabolite repression.
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A new selective enrichment broth for detecting beta-hemolytic streptococci in throat cultures: quinoline derivate and three percent salt as an additional agent to Pike's inhibitors.
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Effect of Phenol Extraction of Group A Streptococcus on Titer and Specificity of Fluorescent M-Typing Antisera
TL;DR: Vaccines were prepared from three M-serotypes of group A Streptococcus both by conventional heating procedures and by extraction with phenol, and sera elicited by phenol-extracted cells showed no cross-reactivity in the case of two strains and reduced crossreactivity with the third.
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