Abstract
(1) The culture of Bac. mallei was chemically analyzed. The results are shown in Table 1. Namely the quantity of total solid is about 10%, including 7-8% of ether soluble substances and about 80% of crude protein. The quantity of pure protein varies according to the culture media.
(2) The nitrogen distribution of proteins obtained from glanders bacilli, which show the so called mallein reaction, was examined. The results are described in Table 2. Of 3 sorts of protein, namely bacterial protein, mallein “34” and heatlabile toxic substance, the 2 latter are chemically more closely related to one another than to bacterial protein, which contains far less humin than the others.
(3) The relation between the growth of Bac. mallei and its nitrogen and carbohydrate metabolisms was studied. (Table 3).
(a) Bac. mallei synthesizes the proteins. (Chart 1).
(b) From the fact that the total quantity of nitrogen diminishes during cultivation of Bac. mallei, the production of volatile nitrogen compounds, known as amide and ammonia, was proved. (Chart 2, 3 and 8).
(c) Bac. mallei splits glucose. (Chart 4).
(d) Bac. mallei synthesizes the combined sugar. (Chart 5).
(e) Bac. mallei, when cultivated in the glucose pepton-water, does not so readily form acid, as does Bac. whitmori. (Chart 6 and 7).
