Factors affecting elongation of Myc. lepraemurium in vitro

Abstract

Factors affecting elongation of Myc. lepraemurium in vitro were investigated by slide culture method, and the following results were obtained:
It was reconfirmed that the most important factor influencing elongation of the bacilli in vitro was acid (pH6.0) in the culture fluid. Bovine serum was the best stimulator of elongation and glycerine as well as sucrose also enhanced elongation of the bacilli. Among the substrates of the Krebs cycle tested, 1-malic stimulated the elongation phenomenon. Among the metabolic inhibitors employed, malonate only did not inhibit elongation of the bacilli. From these results obtained, it might be presumed that the Krebs cycle would be needed for the elongation phenomenon, but probably there were some other pathways beyond the original cycle. Inhibitions of elongation by antibiotics were the same as the results of animal experiments. Finally, the log phase of elongation of the bacilli were between three and six days after incubation.