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Appl Environ Microbiol. 1971 December; 22(6): 1070-1075
Copyright © 1971 American Society for Microbiology. All Rights Reserved.

Oxidation of Acetate by Various Strains of Bacillus popilliae1

L. L. McKay2, A. Bhumiratana and Ralph N. Costilow

Department of Microbiology and Public Health, Michigan State University, East Lansing, Michigan 48823

ABSTRACT

A number of strains of Bacillus popilliae were examined for their ability to oxidize acetate. Some of these would not sporulate in vitro, and some were oligosporogenous. The ability to oxidize acetate varied widely among the strains tested. A culture derived from spores of the parent strain produced in vivo and one of the asporogenous strains derived from it failed to produce any significant levels of 14CO2 from [14C]acetate. Oligosporogenous strains derived from the same parent culture all produced 14CO2 from both [1-14C] and [2-14C]acetate but at relatively low rates. The highest rates of acetate oxidation were observed with three strains which did not produce spores in vitro. When cultured under appropriate conditions, one of these strains displayed a secondary growth response concomitant with a decrease in the titratable acidity and an increase in the pH of the medium. The data indicate that B. popilliae has a complete citric acid cycle but that the activity of the cycle is strongly repressed in wild-type strains under the usual conditions used for in vitro cultivation.

FOOTNOTES

2 Present address: Department of Food Science and Industries, University of Minnesota, St. Paul, Minn. 55101.

1 Journal article no. 5545, Michigan Agricultural Experiment Station.

Appl Environ Microbiol. 1971 December; 22(6): 1070-1075
Copyright © 1971 American Society for Microbiology. All Rights Reserved.





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