Bacteria references

Bacteroid- Altered form of cells of certain bacteria. Refers particularly to the swollen, irregular vacuolated cells of rhizobia in nodules of legumes. 

Notably, nitrile-degrading enzymes (e.g. nitrilase that converts the CN group to carboxylic acid, and nitrile hydratase that produces an amide function) have been described, and they co-exist with aldoxime-degrading enzymes in bacteria (Reference 111 and references cited therein). Smdies in this area led to the proposal that the aldoxime-nitrile pathway, which is implemented in synthesis of drugs and fine chemicals, occurs as a natural enzymic pathway. It is of interest that the enzyme responsible for bacterial conversion of Af-hydroxy-L-phenylalanine to phenacetylaldoxime, an oxidative decarboxylation reaction, lacks heme or flavin groups which are found in plant or human enzymes that catalyze the same reaction. Its dependency on pyridoxal phosphate raised the possibility that similar systems may also be present in plants . 

Common heterotrophs depend on preformed organic compounds for all three primary needs. Although some carbon dioxide is fixed in heterotrophic metabolism, the het-erotrophic cell thrives at the expense of compounds formed by other cells, and is not capable of the net conversion (fixation) of carbon dioxide into organic compounds. Some bacteria referred to as photoheterotrophs are able to regenerate ATP photochemically but cannot use photochemical reactions to supply electrons to NADP+. Such organisms are like other heterotrophs in their dependence on preformed organic compounds. But because of their photochemical... 

Chapter 4 The Primary Electron Donor (P) of Photosynthetic Bacteria References ... 

The antibacterial properties of penicillin were discovered by Alexander Fleming in 1929. These natural penicillins produced by several species of the mold Penicillium, had a number of drawbacks. They were effective only against a type of bacteria referred to as Gram positive because of a staining reaction based on their cell wall structure. They were also very susceptible to destruction by bacterial enzymes called (l-lactamases, and some were destroyed by stomach add and had to be administered by injection. 

B. Lanyi Classical and Rapid Identification Methods for Medically Important Bacteria , reference 1, Ch. 1, pp. 1-67. 

If it is necessary to supplement the microbiological analysis of water intended for human consumption, the samples should be examined not only for the bacteria referred to in Table E but also for pathogens including ... 

Due to the shortcomings of traditional, relatively inexpensive techniques like culture-dependent methods, other methodologies have been developed. These methods are based on molecular biology techniques and use the genetic material (DNA and RNA) of the bacteria. Referring to them collectively as genetic techniques , they have the capacity to [32] ... 

Fermented food Acetic acid bacteria Reference... 

Lactulose. 4-O-P -D-Galactopyranosyl-4-D-fmctofuranose [4618-18-2] (Chronolac) (12) may be made from lactose using the method described in Reference 9. It is a synthetic disaccharide that is not hydroly2ed by gastrointestinal enzymes in the small intestine, but is metabolized by colonic bacteria to short-chain organic acids. The increased osmotic pressure of these nonabsorbable organic acids results in an accumulation of fluid in the colon. Lactulose may not be tolerated by patients because of an extremely sweet taste. It frequently produces flatulence and intestinal cramps. 

The potassium or calcium salt form of oxaUc acid is distributed widely ia the plant kingdom. Its name is derived from the Greek o>ys, meaning sharp or acidic, referring to the acidity common ia the foflage of certain plants (notably Oxalis and Mmex) from which it was first isolated. Other plants ia which oxahc acid is found are spinach, rhubarb, etc. Oxahc acid is a product of metabohsm of fungi or bacteria and also occurs ia human and animal urine the calcium salt is a principal constituent of kidney stones. 

Activity against gram-positive bacteria = P gram-negative bacteria = N mycobacteria = M fungi = F tumors = T and viruses = V. Only peptides not discussed in the text of this article are given references. 

After 30 hours, the maximum and critical fermentation is underway and the pH must remain above 4.0 for optimal fermentation. However, accompanying bacterial contamination from various sources such as yeast contamination, improper cleaning procedures, slow yeast growth, or excessive temperatures can result in a pH below 4.0. The remaining amylase enzymes, referred to as secondary conversion agents, are inactivated and can no longer convert the dextrins to maltose. Under these circumstances, the fermentor pH continues to drop because of acid production of the bacteria, and the pH can drop to as low as 3.0. The obvious result is a low ethanol yield and quaUty deterioration. 

The light-harvesting complex LHl is directly associated with the reaction center in purple bacteria and is therefore referred to as the core or inner antenna, whereas LH2 is known as the peripheral antenna. Both are huilt up from hydrophohic a and p polypeptides of similar size and with low hut significant sequence similarity. The two histidines that hind to chlorophyll with absorption maxima at 850 nm in the periplasmic ring of LH2 are also present in LHl, but the sequence involved in binding the third chlorophyll in LH2 is quite different in LHl. Not surprisingly, the chlorophyll molecules of the periplasmic ring are present in LHl but the chlorophyll molecules with the 800 nm absorption maximum are absent. 

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