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Volume 24, Issue 2
Displaying 1-5 of 5 articles from this issue
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Yoshihiro HAMAJIMA1969 Volume 24 Issue 2 Pages 87-102
Published: February 25, 1969
Released on J-STAGE: February 19, 2009
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Ayako KATO1969 Volume 24 Issue 2 Pages 103-111
Published: February 25, 1969
Released on J-STAGE: March 31, 2009
JOURNAL FREE ACCESSNuclease chromatographically purified after extraction from Serratia marcescens was examined biochemically for some properties. The following results were obtained.
1) Twenty-three strains of S. marcescens from human sources and of natural origin were examined for nuclease activity by the agar plate method. It was revealed that all the strains had nuclease activity to RNA and DNA.
2) DNA, RNA, and polynucleotides (RNase ‘core’) were degraded by the nuclease of S. marcescens in the absence of inorganic phosphate. The optimal pH for hydrolysis of DNA and RNA was within the same pH range, and the stability of nuclease to heat was of the same grade for both substrates. In addition, from electrophoretic and immunological patterns, it was proved that nuclease might be homogeneous.
3) The nuclease activity of S. marcescens was activated markedly in the presence of such cations as Mg++, Mn++, Fe++, and Fe+++, but was reduced by Hg++, Zn++, EDTA, citrate, and monoiodoacetic acid.
4) Digestion of yeast RNA and RNase ‘core’ with nuclease resulted in a rapid inactivation of their streptolysin S-producing activity.
5) From the results mentioned above, it was suggested that the extracellular nuclease of S. marcescens might be regarded as a nonspecific phosphodiesterase on the basis of its activity.View full abstractDownload PDF (4744K) -
Tomotari MITSUOKA, Choji KANEUCHI, Yoshiyuki MORISHITA, Shutaro YAMAMO ...1969 Volume 24 Issue 2 Pages 112-119
Published: February 25, 1969
Released on J-STAGE: February 19, 2009
JOURNAL FREE ACCESSTwenty-seven samples of 11 brands of yoghurt and 67 samples of 34 brands of acid-milk-drinks were examined bacteriologically and special emphasis were placed on the taxonomic problems of lactobacilli. Results obtaind were as follows:
1) Irrespective of brands the viable counts in the yoghurt were about 108 to 109 per ml. of samples and lactobacilli detected were identified as L. bulgaricus and L. jugurti. In one half of samples streptococci were also detected simultaneously.
2) The lactobacilli in the acid-milk-drinks varied considerably, both quantitatively and qualitatively, according to brands. Generally the viable counts of the acid-milk-drinks were approximately less than one tenth of those of yoghurt. Eighteen samples of 12 brands showed less than 106 per ml. of samples. No lactic acid bacteria were detected from 6 samples of 4 brands. The lactobacilli were identified as L. jugurti, L. casei type I (L. casei var. rhamnosus) and L. casei type II (L. casei var. casei). No streptococci were detected from these products.
3) The acid-milk-drinks claimed to contain “active lactic acid bacteria” contained only L. jugurti and had less counts of lactic acid bacteria than yoghurt. The acid-milk-drinks claimed to contain L. acidophilus contained L. casei type II instead of L. acidophilus. It seems that strains in these products are wrongly designated.
4) In this connection it must be pointed out that 3 strains designated as L. acidophilus in the Type Culture Collection in Japan are wrongly named: IAM 1084 and OUT 8237 should be belonged to L. casei var. rhamnosus, and IAM 1043 to L. casei var. casei.View full abstractDownload PDF (779K) -
1969 Volume 24 Issue 2 Pages 120-147
Published: February 25, 1969
Released on J-STAGE: February 19, 2009
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1969 Volume 24 Issue 2 Pages 148-162
Published: February 25, 1969
Released on J-STAGE: February 19, 2009
JOURNAL FREE ACCESSDownload PDF (2125K)
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