Effect of a supraoptimal temperature on dissociation of certain species of microorganisms

  • Yu. V. Kulyash
Microbiology and Immunology


Stable R-variants ofE. coli andS. aureus were produced at a temperature of 45°.

A study was carried out on the effect of a temperature of 45° on the process of acetylation and on the content of citric and lactic acids in S- and R-forms of given strains. In addition, the effect of malonic acid on the growth of microbes was also studied.

It was established as a result of the experiments that under the action of supraoptimal temperature the process of acetylation is depressed and glycolysis is markedly intensified in the S-forms ofE. coli. The R-variants of these strains have shown a certain increase in acetylation, as well as a simultaneous increase in the content of citric and lactic acids. Malonic acid produced the greatest inhibitory effect on the growth of R-forms.


Public Health Lactic Acid Simultaneous Increase Malonic Acid Great Inhibitory Effect 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Literature Cited

  1. 1.
    N. N. Zhukov-Verezhnikov and A. P. Pekhov, Genetics of Bacteria [in Russian], Moscow (1963).Google Scholar
  2. 2.
    A. A. Imshenetiski, Microbiological Processes at High Temperatures [in Russian], Moscow-Leningrad (1944).Google Scholar
  3. 3.
    A. A. Imshenetskii, Doklady Akad. Nauk SSSR, Vol. 73, No. 5 (1950), p. 1045.Google Scholar
  4. 4.
    V. S. Mitina, Trudy Saratovsk. Med. Inst., Vol. 26 (1959), p. 248.Google Scholar
  5. 5.
    E. N. Mishustin, Thermophilic Microorganisms in Nature and Practice [in Russian], Moscow-Leningrad (1950).Google Scholar
  6. 6.
    L. P. Nikolaeva and A. V. Andryushechkina, Trudy Saratovsk. Med. Inst., Vol. 26 (1959), p. 233.Google Scholar
  7. 7.
    A. P. Safronov, Biokhimiya, No. 1 (1959), p. 123.Google Scholar
  8. 8.
    M. B. Atten, J. Gen. Physiol., Vol. 33 (1950), p. 205.Google Scholar
  9. 9.
    S. B. Barker and W. H. Summerson, J. Biol. Chem., Vol. 138 (1941), p. 535.Google Scholar
  10. 10.
    L. Clegg and S. Jacobs, In: Adaptation in Microorganisms [Russian translation], Moscow (1956), p. 465.Google Scholar
  11. 11.
    A. Gaiginschi, V. Petreanu, S. Timosca et al., Arch. Roum. Path. Exp., Vol. 22 (1963), p. 617.Google Scholar
  12. 12.
    R. E. Handschumacher, G. C. Mueller, and F. M. Strong, J. Biol. Chem., Vol. 189 (1951), p. 335.Google Scholar
  13. 13.
    G. M. Hills and E. D. Spurr, J. Gen. Microbiol., Vol. 6 (1952), p. 64.Google Scholar
  14. 14.
    C. N. Hinshelwood, The Chemical Kinetics of the Bacterial Cell, Oxford (1946).Google Scholar
  15. 15.
    H. A. Krebs, Biochem. J., Vol. 32 (1938), p. 113.Google Scholar
  16. 16.
    H. A. Krebs, In: The Strategy of Chemotherapy [Russian translation], Moscow (1960), p. 126.Google Scholar
  17. 17.
    H. C. Lichstein and W. J. Begue, Proc. Soc. Exp. Biol., Vol. 105, New York (1960), p. 500.Google Scholar
  18. 18.
    Petragnani, In: Atti del 4 Congresso Nazionale di Microbiologia, Milano (1932), p. 153.Google Scholar

Copyright information

© Consultants Bureau 1967

Authors and Affiliations

  • Yu. V. Kulyash

There are no affiliations available

Personalised recommendations