Proteins formation during microbial

It has been pointed out that some actinomyctes can utilise CO2 as a source of carbon . It is therefore necessary to equate microbial growth and associated formation of protein to loss of weight of the substrate. Table 2, taken from the work of Heisey shows that there is indeed a broad correlation between mass loss and protein formation and Delort and co-workers have shown that loss of carboxylic acids formed during abiotic peroxidation of PE correlates with the formation of protein and polysaccharides, almost certainly associated with the cross-linked bacterial cell wall structure. 

Data collection can take several days, during which the protein must remain stable therefore oxidation, hydrolysis and microbial contamination must be minimized. Samples are not usually degassed, as protein solutions tend to froth and paramagnetic broadening by oxygen can usually be ignored. Cysteine and methionine residues are susceptible to oxidation, so spontaneous formation of... 

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