Zemskov A M, Gavrilov S N
Antibiot Khimioter. 1988 Oct;33(10):757-60.
Passages of 10 Shigella strains for 10 times in meat-peptone broth supplemented with sodium nucleinate provided an increase in sensitivity of the cultures to levomycetin for a period of 264 hours. In three strains of S. sonnei, S. flexneri and S. newcastle the authors observed an increase in sensitivity to tetracycline, benzylpenicillin and streptomycin. Some nitrous bases included in sodium nucleinate were also able to increase antibiotic sensitivity in Shigella.
将10株志贺氏菌在添加了核酸钠的肉蛋白胨肉汤中传代10次后，培养物对氯霉素的敏感性在264小时内有所提高。在宋内志贺氏菌、福氏志贺氏菌和纽卡斯尔志贺氏菌的三株菌株中，作者观察到对四环素、苄青霉素和链霉素的敏感性增加。核酸钠中含有的一些含氮碱基也能够提高志贺氏菌对抗生素的敏感性。
