FIG. 2.

Effect of peptone fractions on peroxidase activity in cultures of P. eryngii. (A) Peptone fractionation in Sephadex G15 (profiles at 205, dashed line, and 280 nm, continuous line, monitoring total and aromatic amino acids, respectively). (B) Peroxidase activity (estimated by formation of Mn³⁺ tartrate, MnP) after the addition of fractions I to VI, obtained during peptone fractionation (A) and free amino acids (5 g of Casamino Acids/liter from Difco) to glucose-ammonium medium used as a control (for each fraction, the amount obtained from 5 g of peptone was added to cultures, expressed in grams per liter).