Bacteriophages ofl-Glutamic Acid-Producing Bacteria
نویسندگان
چکیده
منابع مشابه
A glutamic acid-producing bacillus.
During ail examination of microbial culture filtrates capable of reversing the inhibition of Streptomyces aureofaciens Strain NRRL B-1286 caused by the metliionine analogue norleucine, one filtrate was found to possess striking reversing potency. Analysis showed this could not be due to methionine. The reversal properties of the filtrate were traced to glutamic acid which imparted high reversin...
متن کاملA Glutamic Acid-Producing Lactic Acid Bacteria Isolated from Malaysian Fermented Foods
l-glutamaic acid is the principal excitatory neurotransmitter in the brain and an important intermediate in metabolism. In the present study, lactic acid bacteria (218) were isolated from six different fermented foods as potent sources of glutamic acid producers. The presumptive bacteria were tested for their ability to synthesize glutamic acid. Out of the 35 strains showing this capability, st...
متن کاملAccumulation of freely extractable glutamic acid by lactic acid bacteria.
Gale (2, 3) initially described the existence in bacteria of a metabolism-dependent process achieving the accumulation of freely extractable amino acids. During the studies described here a number of additional reports have appeared citing examples of amino acid (4, 5), carbohydrate (6), and phosphate (7) accumulations in bacteria. The mechanism of these accumulations is unknown. Christensen et...
متن کاملTemperate bacteriophages and lysogeny in lactic acid bacteria.
Lysogeny is widespread in the lactic acid bacteria. The majority of lysogens can be induced by UV irradiation or treatment with mitomycin C, but indicator strains which allow lytic growth of the induced phage are often not easy to identify. A few temperate phages have been shown to transduce chromosomal and/or plasmid markers. Information about the molecular biology of the temperate phages from...
متن کاملAntimicrobial microbes-bacteriocin producing lactic acid bacteria
The contribution of lactic acid bacteria (LAB) to the improvement of food safety and stability of fermented foods has long been known. LAB overgrow other microorganisms of the same ecological niche in food products mainly due to lowering the pH, competing for nutrients, producing various antimicrobial substances such as organic acids, hydrogen peroxide, antibiotics and bacteriocins. Among these...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1968
ISSN: 0002-1369
DOI: 10.1080/00021369.1968.10859061