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J Bacteriol. 1962 February; 83(2): 314-323
Copyright © 1962, The Williams & Wilkins Company. All Rights Reserved.

EFFECT OF pH AND INORGANIC SALTS ON PENICILLINASE FORMATION IN STAPHYLOCOCCUS AUREUS

Felix Leitner and Sidney Cohen

Department of Microbiology, Michael Reese Hospital and Medical Center, Chicago, Illinois

ABSTRACT

LEITNER, FELIX (Michael Reese Hospital, Chicago, Ill.) AND SIDNEY COHEN. Effect of pH and inorganic salts on penicillinase formation in Staphylococcus aureus. J. Bacteriol. 83:314–323. 1962.—Staphylococcus aureus strain 55-C-1 exhibited a progressive increase in penicillinase activity as the pH of its growth medium dropped from 6.0 to 4.7. At pH 4.7, the increase in enzymic activity was inhibited markedly by Ca++, somewhat less by Mg++, and moderately by NaCl, KCl, and NH4Cl. Inhibition by NaH2PO4 was greater than by NaCl. Growth at the same pH, in small concentrations of Fe(NH4)2(SO4)2 (10–5 to 10–6M), elevated penicillinase activity strikingly, an effect shared to a lesser degree with FeCl3, CoCl2, and, very slightly, MnCl2. The available evidence indicated that the changes in enzymic activity were the result of changes in rate of formation of the enzyme.

J Bacteriol. 1962 February; 83(2): 314-323
Copyright © 1962, The Williams & Wilkins Company. All Rights Reserved.



This article has been cited by other articles:

  • Cohen, S., Sweeney, H., Leitner, F. (1965). Temperature-Sensitive Repression of Staphylococcal Penicillinase. Science 149: 877-879 [Abstract]  


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