Factors influencing bacterial deamination

Factors influencing bacterial deamination: Factors influencing the activity of dl-serine deaminase in Bacterium coli.

Factors influencing bacterial adhesion to contact lenses

The process of any contact lens related keratitis generally starts with the adhesion of opportunistic pathogens to contact lens surface. This article focuses on identifying the factors which have been reported to affect bacterial adhesion to contact lenses. Adhesion to lenses differs between various genera/species/strains of bacteria. Pseudomonas aeruginosa, which is the predominant causative o...

Degradation of amino acids by Lactobacillus casei and some factors influencing deamination of serine.

Lactose is the usual source of energy for multiplication of Lactobacillus casei (Orla-Jensen, Holland) in milk, but when milk is made into cheese the lactose content usually is depleted within a few days. Even then, in such cheese as Cheddar, lactobacilli may continue to increase in numbers until 6 to 12 months after the cheese is made, thus demonstrating the ability of these organisms to utili...

Quantitative measurements of factors influencing bacterial attachment to meat surfaces

................................................................................................................................................... 1 Publications and conference presentation relevant to the thesis ........................................................... 4 Chapter 1: Literature review and study aims ................................................................................

Factors influencing bacterial deamination: Aspartase II: its occurrence in and extraction from Bacterium coli and its activation by adenosine and related compounds.

THE bacterial deaminases ofBact. coli, previously studied, fall into two groups: the first consisting of the deaminases of glycine, dl-alanine and l-(+)glutamic acid, and the second of the deaminases of dl-serine and 1-(-)aspartic acid. In these investigations deaminase activity has been measured in QN (,ug. NH3-N liberated per mg. dry wt. bactdria per hr.). The deaminases ofthe first group [St...