STUDIES ON THE NATURE OF RESISTANCE OF GRAM-NEGATIVE BACILLI TO PENICILLIN

Abstract

The susceptibility of E. coli and Salmonella to penicillin is highest in a basal medium devoid of amino acids. Blood serum in certain concentrations, meat infusion broth, yeast extract, and casein hydrolysate interfere with the penicillin activity. The effect is apparently due to the antagonism of certain amino acids in the materials.