Eiyo To Shokuryo
Online ISSN : 1883-8863
ISSN-L : 0021-5376
Nutritional Factors Affecting the Salt Tolerance of Staphylococcus epidermidis
Masakazu TUTUMISeiichi TAKADAEiichirou SHOZAKITadao WATANABE
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JOURNAL FREE ACCESS

1976 Volume 29 Issue 1 Pages 23-27

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Abstract
As nutritional factors affecting the salt tolerance of Staphylococcus epidermidis, the requirement for vitamin and amino acid was tested using the standard media containing NaCl and/or Na-cholate. When Na-cholate was added to the standard medium, the requirement for riboflavin was increased. On the other hand, the requirement for p-aminobenzoic acid, folic acid and pantothenic acid was increased by the addition of NaCl. Furthermore, when NaCl and Na-cholate were added, pantothenic acid and inositol were essential and also folic acid was necessary for the normal growth of this organisms.
Regarding to amino acid requirement, the addition of both NaCl and Na-cholate increased the requirement for histidine, proline, glycine and tyrosine, but the requirement for threonine was decreased.
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© Japanese Society of Nutrition and Food Science
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