Influence of Glucose in the Assay of Streptomycin

DURING the course of our investigations into the production and properties of streptomycin, we have confirmed the majority of the observations recorded by Waksman et al.1,2, Denkelwater et al.3, and by Abraham and Duthie4. These confirmations cover thermal stability, pH at which optimum activity is apparent, stability in solutions on storage, and methods of inactivation; but we have obtained results which suggest that the effect of glucose, to which attention has been directed, may be more complex than has hitherto been thought.