Growth stimulation of Bacillus subtilis by proteins

Gjessing, Erland C.

doi:10.1016/0003-9861(54)90231-3

Cited by 2 publications

(1 citation statement)

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“…Many reports can be found indicating peptide requirements among microorganisms (especially lactic acid bacteria) but no such requirements have been reported among the genus Bacillus. Although Gjessing (1954) did observe growth stimulation of B. subtilis by proteins, he did not test synthetic peptides. In light of the present study indicating that the peptide requirement was due to amino acid imbalance, it becomes clear that we should expect peptide requirements to be found more frequently among the more fastidious microorganisms whose complex requirements necessitate the use of amino acidcontaining media.…”

Section: ] Discussionmentioning

confidence: 99%

GROWTH STIMULATION OF A STRAIN OF BACILLUS SUBTILIS BY GLYCINE PEPTIDES

Demain

Hendlin

1958

J Bacteriol

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Section: ] Discussionmentioning

confidence: 99%

GROWTH STIMULATION OF A STRAIN OF BACILLUS SUBTILIS BY GLYCINE PEPTIDES

Demain

Hendlin

1958

J Bacteriol

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Interrelationship Between Temperature and Sodium Chloride on Growth of Lactic Acid Bacteria Isolated From Meat-Curing Brines

1963

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InterrelationshiP betwreen temperature and sodium chloride on growth of lactic acid bacteria isolated from meat-curing brines. J. Bacteriol. 85:1017-1021. 1963.-An elevation of the temperature limit for growth of some Pediococcus homari (Gaffkya homari) and motile Lactobacillus strains could be effected by the addition of sodium chloride to the growth medium. At the optimal temperature for growth, sodium-i chloride was stimulatory, and as the tem)erature of incubation was increased a mandatory requirement for sodium chloride was manifested. At the optimal temperature for growth (30 C), the highest sodium chloride concentrations were tolerated; as the temperature was increased, this tolerance decreased, although the ol)timal sodium chloride concentration increased. No other substances were found that would replace the sodium chloride requirement at higher temperatures of incubation. Individual bacterial species are often characterized by having specific minimal and maximal temperature limits of growth. These temperature limits are usually regarded as being rather constant characteristics of individual bacterial strains, although exceptions are known to occur. Little attention has been paid to the influence of the medium as it affects the teml)erature limits of growth. Campbell and Williams (1953), Campbell l Journal paper no. 242, American Meat Institute Foundation. 2 From a thesis in partial fulfillment of the re

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Growth stimulation of Bacillus subtilis by proteins

Cited by 2 publications

References 5 publications

GROWTH STIMULATION OF A STRAIN OF BACILLUS SUBTILIS BY GLYCINE PEPTIDES

GROWTH STIMULATION OF A STRAIN OF BACILLUS SUBTILIS BY GLYCINE PEPTIDES

Interrelationship Between Temperature and Sodium Chloride on Growth of Lactic Acid Bacteria Isolated From Meat-Curing Brines

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