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ID 19066
Eprint ID
19066
フルテキストURL
Thumnail 70_2363.pdf 2.62 MB
タイトル(別表記)
Enzymatic Properties of Sh. Sonnei, S Type and R Type Part 2. Resting Cells
著者
浜野 充生 岡山大学医学部微生物学教室
抄録
With the use of the standard strains, namely, S type and R type of Sh. sonnei stocked in our laboratory as test bacteria, the author made comparative study on modes of the oxidation of glucose and pyruvate by these bacteria in resting form and obtained the following results. 1. In the case where these bacteria are cultured in the plain agar medium for 18 hours, the complete oxidation of glucose below pyruvate in the case of S type seems to be less smoothly carried out than in the case of R type, and it tends to be more or less anaerobic. 2. Even in the case of still standing culture in fluid medium (bouillon) the complete oxidation below pyruvate in the case of S type likewise is less smoothly carried oat than in the case of R type. 3. As for the pathway between glucose to pyruvate in any method of culture, there is no difference between S type and R type; and it seems that the pathway from glucose to pyruvate is mainly through Embden-Meyerhof pathway.
発行日
1958-07-31
出版物タイトル
岡山医学会雑誌
出版物タイトル(別表記)
Journal of Okayama Medical Association
70巻
7号
出版者
岡山医学会
出版者(別表記)
Okayama Medical Association
開始ページ
2363
終了ページ
2368
ISSN
0030-1558
NCID
AN00032489
資料タイプ
学術雑誌論文
オフィシャル URL
https://www.jstage.jst.go.jp/article/joma1947/70/7/70_7_2363/_article/-char/ja/
関連URL
http://www.okayama-u.ac.jp/user/oma/
言語
Japanese
著作権者
岡山医学会
論文のバージョン
publisher
査読
有り
Eprints Journal Name
joma