Effect of a supraoptimal temperature on dissociation of certain species of microorganisms
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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.
KeywordsPublic Health Lactic Acid Simultaneous Increase Malonic Acid Great Inhibitory Effect
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