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THE FORMATION OF EXTRACELLULAR PROTEOLYTIC ENZYMES BY STAPHYLOCOCCUS AUREUS
Author(s) -
Arvidson S.,
Holme T.,
Lindholm B.
Publication year - 1973
Publication title -
acta pathologica microbiologica scandinavica section b microbiology and immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.909
H-Index - 88
eISSN - 1600-0463
pISSN - 0365-5563
DOI - 10.1111/j.0365-5563.1973.tb00009.x
Subject(s) - protease , casein , yeast , staphylococcus aureus , chemistry , biochemistry , enzyme , isoelectric point , proteolytic enzymes , yeast extract , extracellular , calcium , hydrolysate , chromatography , microbiology and biotechnology , biology , hydrolysis , bacteria , fermentation , organic chemistry , genetics
Three different proteolytic enzymes could be identified in supernatants from cultures of Staphylococcus aureus , strain V8, if grown in a casein hydrolysate‐yeast extract medium (CCY I ). One protease was not produced if the yeast extract was omitted from the medium. This protease was inactivated by ethylene‐diamino‐tetra‐acetic acid (EDTA, 5.0 mM at 20° C for 30 min). If calcium ions (final cone. 2.5 mM) were added to the yeast extract‐free medium, the EDTA‐sensitive protease was formed in amounts approaching those obtained in the complete medium. The formation of the EDTA‐stable enzymes was not affected by calcium ions. The two EDTA‐stable activities could be separated by isoelectric focusing, one with a pI of 4.0 and the other with a pI of 9.4. The formation of the EDTA‐stable protease was stimulated by yeast extract.