EFFECT OF
            <scp>d</scp>
            -AMINO ACIDS ON GROWTH OF LACTOBACILLI

Teeri, A. E.

doi:10.1128/jb.67.6.686-688.1954

Cited by 16 publications

(7 citation statements)

References 13 publications

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“…The inhibitory effects of D-serine on growth have been shown in a variety of bacteria (4,5,11,20,29,35,36,39). It has also been reported that D-serine induces the morphological alteration and the inhibition of cell division of some bacteria (9,10,18).…”

mentioning

confidence: 97%

Inhibition of Growth of Mycobacterium smegmatis and of Cell Wall Synthesis by d -Serine

Yabu

Huempfner

1974

Antimicrob Agents Chemother

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d-Serine inhibited the growth of Mycobacterium smegmatis and induced the morphological alteration of the bacilli. The growth inhibitory action of d-serine was partially reduced by an equimolecular concentration of d-alanine. The combination of glycine with d-alanine reversed the growth inhibition produced by d-serine more than did d-alanine alone. In cells cultured in the presence of d-serine, the amounts of alanine, diaminopimelic acid, and glycine inserted into the cell wall mucopeptide were reduced, and serine was increased. The intracellular accumulation of a precursor of cell wall mucopeptide was increased by d-serine, and this accumulation was reduced by d-alanine. d-Serine competed with glycine for incorporation into the cell wall mucopeptide. The incorporation of l-aspartic acid into diaminopimelic acid residues in the cell wall mucopeptide was markedly inhibited by d-serine. Three mutants resistant to d-serine were isolated by nitrosoguanidine treatment. In these mutants the effects of d-serine on the sites of cell wall mucopeptide synthesis were all reduced. Thus, d-serine inhibition of the growth is due to replacement of glycine residues of the cell wall mucopeptide with d-serine and inhibition of the cell wall synthesis by blocking the formation of d-alanine and diaminopimelic acid.

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confidence: 97%

Inhibition of Growth of Mycobacterium smegmatis and of Cell Wall Synthesis by d -Serine

Yabu

Huempfner

1974

Antimicrob Agents Chemother

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“…Gilliland and Speck (1968) reported that a compound present in the supernatant of a lactic starter culture inhibited the same starter and it was identified as D D-leucine. Teeri (1954) showed that several D D-amino acids inhibited lactobacilli as well as Pseudomonas (Daniels 1966).…”

Section: Discussionmentioning

confidence: 99%

Purification and molecular characterization of antibacterial compounds produced by Lactobacillus murinus strain L1

Nardi¹,

Santoro²,

Oliveira³

et al. 2005

J Appl Microbiol

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Aims: The aim of this work was to purify and characterize antibacterial compounds produced by Lactobacillus murinus strain L1. Methods and Results: Antagonistic activity was observed in a deferred agar-spot assay against spoilage and pathogenic bacteria, but not against lactobacilli. The inhibitory activity occurred between pH 3AE0 and 5AE0, and was heat stable. The active compounds were purified by gel filtration chromatography and two peaks of antibacterial activity were observed using Bacillus cereus ATCC 11778 and Shigella sonnei ATCC 11060 as indicator strains. Two active low molecular weight compounds were responsible for this phenomenon and UV spectroscopy, gas chromatography and mass spectrometry were used to characterize them. One of them is lactic acid, while the other is a mono-substituted aromatic ring apparently constituted by group residues of m/z 192 linked in tandem to phenylalanine. Conclusions: Lactobacillus murinus produces at least two low molecular weight compounds active against B. cereus and Sh. sonnei. Significance and Impact of the Study: This is the first purification of a new broad-spectrum antibacterial compound from Lact. murinus which inhibits various pathogenic and food spoilage bacteria without acting on other lactobacilli. Using it as a biotechnological control agent of bacterial spoilage may be a promising possibility for the food industry.

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“…,000 20,800,000 6,000,000 34,200,000 can sometimes be inhibitory has also been demonstrated (Castellani 1953, Teeri 1954. Indeed, Wretland and Rose (1950) have indicated that excessive amounts of L-methionine suppress growth of rats more readily than the D-isomer.…”

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confidence: 95%

The Inhibiting Effect of Serine Upon the Growth of the Indigenous Flora of Cream Filling12

Castellani¹,

Makowski²,

Bradley³

1955

Applied Microbiology

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EFFECT OF d -AMINO ACIDS ON GROWTH OF LACTOBACILLI

Cited by 16 publications

References 13 publications

Inhibition of Growth of Mycobacterium smegmatis and of Cell Wall Synthesis by d -Serine

Inhibition of Growth of Mycobacterium smegmatis and of Cell Wall Synthesis by d -Serine

Purification and molecular characterization of antibacterial compounds produced by Lactobacillus murinus strain L1

The Inhibiting Effect of Serine Upon the Growth of the Indigenous Flora of Cream Filling12

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