Anaerobic metabolism in Bacillus licheniformis NCIB 6346
نویسندگان
چکیده
منابع مشابه
The isolation of structural components present in the cell wall of Bacillus licheniformis N.C.T.C. 6346.
1. Four of the known components of wall preparations of vegative cells of Bacillus licheniformis N.C.T.C. 6346 have been isolated free of each other after successive treatments of the walls with trichloroacetic acid and lysozyme: (a) a mucopeptide consisting of glucosamine, muramic acid, alphain-diaminopimelic acid, glutamic acid and alanine in the molar proportions 1.0:0.8:1.0:1.2:1.7; (b) an ...
متن کاملThe cell wall of Bacillus licheniformis N.C.T.C. 6346. Linkage between the teichuronic acid and mucopeptide components.
1. After extraction of teichoic acid from cell walls of Bacillus licheniformis with dilute alkali, the insoluble residue contains the teichuronic acid and mucopeptide components and a small amount of residual phosphorus. 2. A complex of teichuronic acid and a part of the mucopeptide was isolated from the soluble fraction obtained by lysozyme treatment of alkali extracted walls. 3. Small-molecul...
متن کاملAnaerobic Production of a Biosurfactant by Bacillus licheniformis JF-2.
Bacillus licheniformis JF-2 anaerobically produced a biosurfactant when grown in a glucose-mineral salts medium containing yeast extract and NaNO(3). Surface tension of the medium was reduced from 70 to 74 mN/m to as low as 28 mN/m due to the production of an anionic biosurfactant.
متن کاملPhospholipid metabolism during penicillinase production in Bacillus licheniformis.
During membrane-bound penicillinase production, Bacillus licheniformis forms vesicles and tubules that do not appear in the absence of penicillinase production. The major lipids of B. licheniformis were shown to be phospholipids. The proportions, metabolism, and the total phospholipid per cell were shown to be essentially the same in the uninduced control, induced and constitutive penicillinase...
متن کاملEffect of temperature , pH , substrate ( Starch ) and glucose on stability of α - amylase from Bacillus licheniformis ATCC 6346
Thermostable α-amylases (1,4-α-D-glucan glucanohydrolase; E.C.3.2.1.1) from Bacillus species are of great industrial importance in the production of corn syrup or dextrose. The present study was aimed to determine the effect of temperature, pH, substrate and glucose on stability of α-amylase from Bacillus licheniformis ATCC 6346. To determine the effect of temperature and pH on the stability of...
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: Microbiology
سال: 1995
ISSN: 1350-0872,1465-2080
DOI: 10.1099/13500872-141-5-1117