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The kinetics of the lysis of Bacterium coli by glycine

Published online by Cambridge University Press:  15 May 2009

J. Gordon ,
R. A. Hall  and
L. H. Stickland
J. Gordon
Affiliation:
From the School of Medicine, Leeds 2
R. A. Hall
Affiliation:
From the School of Medicine, Leeds 2
L. H. Stickland
Affiliation:
From the School of Medicine, Leeds 2
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The lysis of Bacterium coli suspensions brought about by glycine shows the following characteristics:

(1) There is a latent period of 2 hr., followed by a rapid lysis reaching a maximum in about 8 hr.

(2) The extent of the lysis is independent of the dilution of the bacterial suspension over a wide range.

(3) The extent of the lysis increases with the glycine concentration up to 10M, but is approaching a limit at this concentration.

(4) The lysis is negligible below pH 5 and above pH 10, and shows a maximum rate in the region of pH 6–5–8–5.

(5) The rate of lysis has a very high temperature coefficient (Q10 of the order of 5).

Type
Research Article
Information
Journal of Hygiene , Volume 49 , Issue 2-3 , June 1951 , pp. 169 - 174
Copyright
Copyright © Cambridge University Press 1951

References

REFERENCES

Gordon, J., Hall, R. A. & Stickland, L. H. (1949).A comparison of the degree of lysis by glycine of normal and glycine-resistant organisms. J. Path. Bact. 61, 581.CrossRefGoogle Scholar
Höber, R. (1946). Physical Chemistry of Cells and Tissues, p.31. London: J.and A. Churchill.Google Scholar
Maculla, E. S. & Cowles, P. B. (1948). Use of glycine in disruption of bacterial cells. Science, 107, 376.CrossRefGoogle ScholarPubMed
Robinson, H. W. & Hogden, C. C. (1940). Biuret reaction in determination of serum proteins: measurements made by Duboscq colorimeter compared with values obtained by Kjeldahl procedure. J. biol. Chem. 135, 727.CrossRefGoogle Scholar
Stickland, L. H. (1951). J. gen. Microbiol. (in the Press).Google Scholar