Lecithinase from Bacillus anthracis.

نویسنده

R D COSTLOW

چکیده

When Bacillus anthracis is grown in egg yolk medium, a reaction occurs which is presumably due to lecithinase (Colmer, 1948; McGaughey and Chu, 1948; Chu, 1949). In liquid egg yolk medium the lecithinase reaction is characterized by the formation of an opalescent suspension and flocculation of particles which rise to the top of the medium as a curd. A test such as this is usually referred to as the Nagler or lecithovitellin (LV) reaction (Macfarlane et al., 1941). The change in egg yolk broth is presumably due to the hydrolysis of lecithin. The enzymatic hydrolysis of lecithin results in the loss of its emulsifying properties and causes the separation of fatty substances in the egg yolk medium (Macfarlane and Knight, 1941). Several strains of B. anthracis, both virulent and avirulent, were screened for lecithinase activity on the basis of the egg yolk reaction. The most active of these were chosen for more detailed study of cell-free culture filtrates in attempts to isolate and determine some of the characteristics of the enzyme or enzymes involved in the egg yolk reaction. The results of some of these studies are presented in this paper.

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