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. 1962 Feb;83(2):314–323. doi: 10.1002/path.1700830139

EFFECT OF pH AND INORGANIC SALTS ON PENICILLINASE FORMATION IN STAPHYLOCOCCUS AUREUS

Felix Leitner 1, Sidney Cohen 1
PMCID: PMC277731  PMID: 14463919

Abstract

Leitner, Felix (Michael Reese Hospital, Chicago, Ill.) and Sidney Cohen. Effect of pH and inorganic salts on penicillinase formation in Staphylococcus aureus. J. Bacteriol. 83:314–323. 1962.—Staphylococcus aureus strain 55-C-1 exhibited a progressive increase in penicillinase activity as the pH of its growth medium dropped from 6.0 to 4.7. At pH 4.7, the increase in enzymic activity was inhibited markedly by Ca++, somewhat less by Mg++, and moderately by NaCl, KCl, and NH4Cl. Inhibition by NaH2PO4 was greater than by NaCl. Growth at the same pH, in small concentrations of Fe(NH4)2(SO4)2 (10−5 to 10−6m), elevated penicillinase activity strikingly, an effect shared to a lesser degree with FeCl3, CoCl2, and, very slightly, MnCl2. The available evidence indicated that the changes in enzymic activity were the result of changes in rate of formation of the enzyme.

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Selected References

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