岡山医学会 Acta Medica Okayama 0030-1558 70 10 1958 ブドー球菌のglucose酸化 第1編 培養時間, 培地始pH, 培養温度との関係 3591 3600 EN Masataka Takeda With the use of the standard strains of St. aureus, albus and citreus, stocked in our laboratory, as experimental materials, the author studied the enzymatic activity, especially the modes of glucose oxidation, and obtained the following results: 1. Enzymatic activity of both bacteria is generally higher when the length of culture is short (10 hours) and the initial pH is low (5.8), and culture temperature is low (20℃). This fact seems to be depend upon phases of the growth ; namely, the enzymatic activity of cells in the log phase, especially the enzymatic activity involved in the T.C.A. cycle, appears to be great. 2. In the case of St. aureus and albus it seems that the glucose oxidation of the cells in lag phase mainly depends on the E-M pathway, while in the cells at stationary phase it develops other pathways; namely, W-D pathway, or glucose ➝ gluconate ➝ 2 ketogluconate (or 5-ketogluconate) pathwag. In contrast to this in the case of St. citreus, the glucose oxidation of cells at all phases seems to take mainly the E-M pathway. No potential conflict of interest relevant to this article was reported.

岡山医学会 Acta Medica Okayama 0030-1558 70 10 1958 ブドー球菌のgluoose酸化 第2編 培地C源とglucose酸化の関係 3601 3610 EN Masataka Takeda Using the standard strains of St. aureus, albus and citreus stocked in our laboratory, the author pursued the modes of glucose oxidation of bacteria. either by still standing culture or shaking culture in liquid medium with glucose or gluconate as the C-source, and obtained the following results: 1. Oxidation abilities of gluconate of these bacteria, cultured in the medium with glucose as the C-source by still standing method, are low shaking method the oxidation of gluconate increases relatively high irrespective of the iength of culture. Furthermore, considering inhibitory effect of DNP against the oxidation of glucose, in the still standing culture the oxidation of glucose may be thought to depend mainly on the E-M pathway and in the shaking culture it develops to the W-D pathway or glucose ➝ gluconate ➝ 2-keto-gluconate (or 5-ketogluconate) pathway. 2. In the case where gluconate is used as the C-source, the oxidation of gluconate is relatively great in shaking culture and even in stationary culture; but the oxidation of glucose in this case proved to be exactly identical with that where glucose has been used as the C-source. 3. The Adaptability to the C-source of medium of bacteria belonging to Staphylococcus seems to be in general of relatively less, especially the adaptability to ribose, and gluconate is. The Oxidation of ribose and gluconate upon the phase of growth rather than the C-source of the medium. No potential conflict of interest relevant to this article was reported.