Canadian Journal of Microbiology · 1957 · 13 citations · 4 references
EngineeringDipicolinic AcidMicrobial ContaminationMedicineBacteriologyBiotechnologyMicrobial PhysiologyDry WeightEnvironmental MicrobiologyMicrobiologyMolecular MicrobiologyBacterial PathogensBacillus Cereus VarMicrobiological DegradationMicrobial Genetics
Dipicolinic acid constitutes 12% of the dry weight of spores of Bacillus cereus var. terminalis.Following a heat-shock treatment at 65 °C. glucose is oxidized by the ungerminated spores, the amount of oxidation increasing with time of heating from 10 μl. per hour at zero time to 230 μl. per hour after heating for 60 minutes. Also during this treatment there is an increase in the amount of dipicolinic acid released from 2% of the total at zero time to 12.5% of the total after 60 minutes.The possible relationship between this material and the enzymes of resting spores is discussed.
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