Enchancement of the CAMP reaction of Streptococcus agalactiae by the incorporation of milk whey and maltose in the solid medium.

Abstract

Enhancement of the CAMP reaction by heated milk whey and maltose when incorporated into a selective agar medium, the thallium crystal violet toxin medium (TKT), is described. Milk whey was prepared by enzyme coagulation of milk at room temperature or by acid coagulation followed by neutralization with sodium hydroxide. Concentrations of whey from 1-14% (v/v) were examined. The CAMP reaction increased with increasing whey concentration. A similar increase in the CAMP reaction was also observed with increasing concentration of maltose up to 1% (w/v), beyond which it decreased with increasing concentration of maltose. A combination of heated milk whey with maltose produced a CAMP reaction in excess of that produced by whey or maltose alone.