Tapsall J W, Phillips E A
Pathology. 1985 Oct;17(4):633-5. doi: 10.3109/00313028509084766.
Twelve group B streptococci were examined for their capacity to produce CAMP factor in liquid culture media in which the carbohydrate type and concentration and/or the buffering capacity of the media were altered. The effects of these variations of media content on CAMP factor production were determined and related to effects on growth yield and pH changes during growth. For 9 of the 12 strains tested higher CAMP factor titres were obtained in maltose broth than in glucose broth, and accompanying changes in pH were greater and more rapid in glucose containing media. It is suggested that the lesser pH changes occurring during growth in maltose broth may be the mechanism whereby higher CAMP titres were obtained with these strains. The influence of carbohydrate type was not observed with the remaining 3 strains tested, but maximum CAMP factor yields were obtained in the presence of maltose and non-inhibitory concentrations of buffer. CAMP factor production for all strains of GBS may be increased by the addition of maltose and buffer to standard media.
对12株B族链球菌在液体培养基中产生CAMP因子的能力进行了检测，这些培养基的碳水化合物类型和浓度以及/或者缓冲能力有所改变。确定了培养基成分的这些变化对CAMP因子产生的影响，并将其与对生长产量以及生长过程中pH变化的影响相关联。在测试的12株菌株中，有9株在麦芽糖肉汤中获得的CAMP因子效价比在葡萄糖肉汤中更高，并且在含葡萄糖的培养基中伴随的pH变化更大且更迅速。有人提出，在麦芽糖肉汤中生长期间发生的较小pH变化可能是这些菌株获得更高CAMP效价的机制。在测试的其余3株菌株中未观察到碳水化合物类型的影响，但在麦芽糖和非抑制浓度的缓冲液存在下获得了最大的CAMP因子产量。向标准培养基中添加麦芽糖和缓冲液可能会增加所有GBS菌株的CAMP因子产量。
