Glycine Amide a Constituent of the Murein of Arthrobacter atrocyaneus
نویسنده
چکیده
A. atrocyaneus ATCC 13752 was grown in yeast extract-dextrose-broth (1% peptone from casein, 0,5% yeast extract (Cenovis), 0,5% glucose, pH = 7,2) at 30 °C and harvested in the stationary phase. Prior to harvesting the cell suspension was kept at 100 °C for 30 min to inactivate autolytic enzymes. Cell walls were prepared by the usual technique 5. Paper chromatogra phy was carried out on Schleicher and Schiill 2043b paper in the following solvent systems (v/v) :
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