Ester Production by Pseudomonas fragi IV. Demonstration of Esterase Activity

Assay of the esterase activity of sonically treated cell-free extracts, whole cell suspensions, and supernatant fluid of Pseudomonas fragi cultures with a differential respirometer revealed that the esterases were intracellular. Polyacrylamide-gel electrophoresis demonstrated six bands of esterase activity, which revealed substrate specificity differences. Band 1 exhibited slow mobility, bands 2, 3, and 4 moderate mobility, and bands 5 and 6 rapid mobility. Six bands were active with alpha-naphthyl acetate, four bands with alpha-naphthyl propionate, and 5 bands with alphanaphthyl butyrate. These esterases appeared to be more active with aromatic esters than with aliphatic esters.     

Ester synthesis in benzene by polyethylene glycol-modified lipase from Pseudomonas fragi 22.39B

Lipase (EC 3.1.1.3) from Pseudomonas fragi 22.39B was modified with polyethylene glycol. The modified lipase was soluble in organic solvents such as benzene and chlorinated hydrocarbons, and catalyzed the synthesis of esters from fatty acids and alcohols in these solvents. The longer the chain length of fatty acid, the higher the ester synthesis activity. A similar specificity was not observed with other substrates like alcohol. Values of K_m and V_max were revealed by kinetic study on the ester synthesis reaction with the modified lipase in benzene. Fatty acids with branched carbon chain at the position neighboring the carboxyl group did not serve as substrates of ester synthesis.     

Lipase from Pseudomonas fragi. II. Properties of the Enzyme

The optimal pH value of a lipase from Pseudomonas fragi was between 7.5 and 8.9, and a high reaction rate was observed at 54 C. Heating the enzyme solution at 63 C for 30 min inactivated only 27.6% of its activity; however, total inactivation was observed at 66 C after 1 hr and at 71 C after 10 min. The lipase was inhibited strongly by Fe⁺⁺⁺ and Fe⁺⁺ ions, and to a lesser extent by Co⁺⁺, Cu⁺⁺, Zn⁺⁺. No inhibition was observed with Ca⁺⁺ or NaF. Ethylenediaminetetraacetate was effective in removing the toxicity of Fe⁺⁺⁺. The activity of the enzyme was inhibited markedly by p-chloromercurobenzoate, but the effects of N-ethylmaleimide and iodoacetate were moderate. The enzyme was able to hydrolyze natural fats, synthetic triglycerides, and alcohol esters. The order of the rate of hydrolysis of some triglycerides under experimental conditions was, from the fastest to the lowest, trilaurin, tricaprin, tricaprylin, tripalmitin, tributyrin, tricaproin, and tristearin. The enzyme was capable of hydrolyzing methyl butyrate, but the rate of hydrolysis was about one-fifth that for triolein and one-thirteenth that for coconut oil. The enzyme lost its activity rapidly when held frozen, at 20 C, and at the extremes in pH. Glutathione, cysteine, and mercaptoethanol did not preserve the activity of the enzyme.     

Effects of Homologous Bacteriophage on Growth of Pseudomonas fragi WY in Milk

Pseudomonas fragi strain WY and its homologous bacteriophage were added in varying concentrations to sterile skim milk which was stored at 7 C for 72 hr. When the initial concentration of the bacterial host was 100,000/ml, addition of as few as 10 plaque-forming units per ml of bacteriophage resulted in significantly lower counts in treated skim milk than in the controls which contained no phage. There was no significant effect, however, when the phage input was 1 in 10 ml and the bacterial count was 1,000 or 100,00/ml. No differences in bacterial counts occurred even when the phage concentration was 1,000/ml if the initial bacterial concentration was only 1,000/ml.     

Thermal Resistance of Pseudomonas fragi in Milk Containing Various Amounts of Fat

Similar populations of Pseudomonas fragi were grown at 25 C for 20 hr or at 7 C for 7 days in milk containing 0, 10, and 20% fat; they were then heated at 48, 50, and 52 C in milk containing 0, 10, and 20% fat. After inoculation, the heating medium contained 2.1 x 10(6) to 6.9 x 10(6) organisms per milliliter. The P. fragi cells grown in skim milk had greater thermal resistance (D(52) = 3.0 to 3.1) than those grown in milk containing fat (D(52) = 1.9 to 2.5). The organisms grown at 7 C for 7 days in milk containing 10% fat were more resistant (D(52) = 3.0) than those grown in the same medium at 25 C for 20 hr (D(52) = 2.0). The presence of 0 to 20% milk fat in the heating medium had no apparent effect on the thermal resistance.     

Ester Synthesis in Various Organic Solvents by Three Kinds of Lipase Preparations Derived from Pseudomonas fragi 22.39 B

DNA-synthesis stimulatory activity was found in some tryptic fragments of human /¡-casein by using BALB/c3T3 cells, and two of them were identified as the /¡-casein fragments of Arg[l] to Lys[18] (/¡-CN(f 1 -18)) and of Gln[105] to Lys[l 17] (/¡-CN(fl05 -117)).     

Factors Which Increase Acid Production in Milk by Lactobacilli

The stimulation by yeast extract of acid production in milk by various lactobacilli was studied. It was found that supplementing milk with purine and pyrimidine bases and amino acids allowed nearly maximal acid production by Lactobacillus bulgaricus strain 7994, L. acidophilus 4796, 4356, and 4357, and L. leichmannii 326 and 327. Further supplementation with deoxyribotides allowed maximal acid production by L. acidophilus 204, but L. acidophilus 207 required adenosine or adenylic acid. L. casei strain 7469 showed no appreciable response to the amino acids or purine and pyrimidine bases, and is presumed to require an unidentified factor in corn steep liquor.     

Lipase from Pseudomonas fragi. I. Purification of the Enzyme

The experimental conditions required to isolate a lipase from Pseudomonas fragi were determined. The organism was grown in a buffered tryptone medium for 4 to 5 days at 20 C. The lipase in the culture supernatant fluid was isolated by fractionation with ammonium sulfate at 60% saturation, followed by acetone precipitation at 30-60% concentration. Further purification was made by using Sephadex G-200 gel-filtration and diethylaminoethyl cellulose chromatography. Electrophoretic analysis of the purified lipolytic fraction showed apparent homogeneity by both cellulose polyacetate and disc electrophoresis. The specific activity of the purified enzyme was about 100 times that of the starting culture filtrate, and the yield was about 1.8% of the original activity.     

Factors Influencing L-Asparaginase Production by Erwinia aroideae

Increased yields of L-asparaginase from Erwinia aroideae NRRL B-138 were obtained by medium enrichment techniques coupled with aeration optimization.     

Isolation of an extracellular neutral proteinase from Pseudomonas fragi.

A single proteolytic enzyme (EC 3.4.4.-) was isolated from culture supernatants of Pseudomonas fragi with 20% yielded and 60-fold purification by means of stepwise DEAE-Sephadex batch adsorption, ammonium sulfate precipitation, gel filtration and DEAE-cellulose chromatography. The enzyme was Zn-2+ activated and Ca-2+ stabilized, had optimum activity at pH 6.5--8.0 and 40 degrees C. The molecular weight range was 40 000--50 000 as determined by dodecylsulfate gel electrophoresis, gel filtration and Zn assay. This proteinase has properties similar to other extracellular bacterial neutral proteinases.     

The role of xylonolactone in xylonic acid production by Pseudomonas fragi

Summary Xylonic acid was produced by Pseudomonas fragi ATCC 4973 on 15% xylose medium with a yield of 96% of the theoretical. In the middle of the fermentation, growth was inhibited due to formation of inhibitory xylono--lactone. The spontaneous, non-enzymatic hydrolysis of lactone accounted for only 19% of the hydrolysis demand, thus explaining the accumulation of xylonolactone in the broth. It appeared that high amounts of xylono--lactone induced xylonolactonase enzyme, which brought about the total hydrolysis of xylonolactone.     

Ultrastructural localization of an extracellular protease in Pseudomonas fragi by using the peroxidase-antiperoxidase reaction.

An extracellular protease, which previously has been found to correlate with the appearance of bleblike evaginations on the cell wall of Pseudomonas fragi ATCC 4973, was purified 38-fold by ammonium sulfate precipitation and Sephadex chromatography to yield a single band by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Polyclonal rabbit antiserum raised against the purified enzyme had an enzyme-linked immunosorbent assay titer of 4 X 10(7). The peroxidase antiperoxidase method was used to localize the neutral protease in P. fragi at the ultrastructural level. Electron microscopy of cell sections of this organism revealed that high concentrations of positive immunoperoxidase reaction product were located near the cell wall, whereas control sections stained with preimmune or heterologous serum did not show similar deposits to be present. These results are consistent with the hypothesis that blebs appearing on P. fragi contain high concentrations of neutral protease.     

Production of the Milk Agent in Cultures of Mouse Mammary Carcinoma

Thin sections of tissue cultures grown from tumors of the RIII high-breast-cancer strain mice were studied in the electron microscope. These tissues contain an abundance of particles whose morphology is consistent with biophysical measurement of the milk agent. These particles, found only extracellularly in our cultures, are formed at the cell membrane. The process of formation, as reconstructed from sections, appears to include a thickening and protrusion of the cell membrane which then evolves gradually into a dense sphere and separates from the cell in much the same manner as does influenza virus. The contents of the newly formed body are later rearranged to form a nucleoid within a membranous sac.     

Detection of extracellular proteinase of Pseudomonas fragi by enzyme-linked immunosorbent assay

A double-antibody-sandwich, enzyme-linked immunosorbent assay was developed to detect an extracellular proteinase produced by Pseudomonas fragi. The method was capable of detecting 4 g/ml of the proteinase in spiked samples of buffer and broth and 4.2 g/ml in a broth culture of the organism. The assay detected the presence of proteinase at bacterial densities of approximately 10⁴ cfu/ml, which develop after incubation for 15 h at 25°C in a broth medium. All assays could be completed within 7 h. This assay is of value in plotting proteolytic expression in relation to the growth cycle of Ps. fragi in broth culture and may be of value, with development, in other more complex milieux.     

Some Factors Influencing Carbon Dioxide Production by Leuconostoc citrovorum

This study was undertaken to determine whether Leuconostoc citrovorum plays a role in carbon dioxide production in milk. The ability of L. citrovorum strains to produce gas was studied by two methods. A qualitative method, in which an agar plug was forced up the neck of a volumetric flask, measured gas visually. This method demonstrated that 0.25% yeast extract, in a milk medium at 30 C, stimulated the production of at least 10 ml of gas. Studies using a Gilson Differential Respirometer revealed that L. citrovorum produced 500 to 900 muliters of CO(2) in 6.5 hr, whereas 800 to 1,500 muliters of CO(2) was produced in nonfat milk which contained 0.33% yeast extract. Cell extracts of Streptococcus cremoris, S. lactis, Lactobacillus lactis, L. casei, and L. helveticus also enhanced gas production of L. citrovorum from 20 to 70%. Autolysates of these bacteria, present during the ripening or ageing of certain cheeses, may stimulate L. citrovorum, a common organism in starter cultures, to produce gas, causing, for example, the slit-open defect of cheddar cheese. Yeast extract caused an increase in acid and gas production per cell but did not cause an increase in growth. Experiments indicated that one metabolic source of carbon dioxide was the decarboxylation of pyruvate produced during catabolism of citric acid. Yeast extract stimulated this reaction by 16%.