STUDIES ON SPORE GERMINATION

III. DEVELOPMENT OF ENZYMES CONCERNING GLUCOSE OXIDATION DURING SPORE GERMINATION OF BACILLUS SUBTILIS

Abstract

(1) Developments of oxidative enzymes of glucose, gluconate, pyruvate and succinate in germinating spores were examined.
(2) New bacilli germinated in meat infusion broth (6 hour cultured spores) oxidize succinate slightly and more actively oxidize pyruvate.
(3) 6 hours cultured spores in synthetic medium are hardly able to oxidize pyruvate and succinate.
(4) Glucose oxidations by 1 or 4 hour cultured germinating spores in broth are stimulated by CH₂I•COOH and insensitive to HCN. Those of 6 hours are inhibited markedly by CH₂I•COOH. However, glucose oxidations by 1, 4 or 6 hour cultured germinating spores in synthetic medium are markedly inhibited by CH₂I•COOH and insensitive to HCN.
(5) Gluconate oxidations by all cultural phases of spores in meat infusion and synthetic medium are inhibited markedly by CH₂I•COOH.
(6) Glucose, gluconate and pyruvate oxidations by 4 hour cultured germinating spores in synthetic medium are more active than in those of 6 hours cultured spores.
(7) The nutritional conditions in which spores are germinated have a marked effect on the formation of enzymes in germinating spores and vegetative cells.