Open AccessEffect of glucose fermentation of the functioning of protein H in the excretion of cloacin DF13 by Escherichia coli
Author(s) -
Oudega Bauke,
Stegehuis Freek,
Graaf Frits K.
Publication year - 1984
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1984.tb00197.x
Subject(s) - fermentation , escherichia coli , excretion , formate , enterobacteriaceae , biochemistry , chemistry , food science , biology , gene , catalysis
The inhibitory effect of glucose on the excretion of cloacin DF13 by mitomycin C‐induced cloacinogenic Escherichia coli cells (Van Tiel‐Menkveld et al. (1981) J. Bacteriol. 146, 41–48) was investigated. Cells grown and induced under the same conditions as reported by Van Tiel‐Menkveld et al. fermented the glucose added to the culture. The pH of the culture decreased to about 5.2 and fermentation products such as formate, acetate, and lactate accumulated in the culture medium. This resulted in the inhibition of the proteolytic processing of the precursor of the pCloDF13‐encoded protein H to its mature form, which is essential for the release of cloacin DF13. In cultures buffered at pH 7.0 these effects were not observed.