Further observations on the oxidation by bacteria of compounds of the para‐phenylene diamine series

Ellingworth, S.; M'Leod, J. W.; Gordon, J.

doi:10.1002/path.1700320202

Cited by 20 publications

(6 citation statements)

References 3 publications

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“…When dimethyl-p-phenylenediamine (1 to 1.5%) was poured over an agar plate containing gonococcal colonies, a pink color developed within seconds, followed by purple and eventually black. The tetramethyl form, N,N,N',N'-tetramethyl-pphenylenediamine (TMPD) of the compound was found to be less toxic and more active and was introduced by DeVoe and Gilchrist and Ellingworth et al (5).…”

mentioning

confidence: 99%

Localization of tetramethylphenylenediamine-oxidase in the outer cell wall layer of Neisseria meningitidis

DeVoe¹,

Golchrist²

1976

J Bacteriol

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A highly active tetramethylphenylenediamine-oxidase has been found in association with the cell wall blebs, evaginations of the outer wall membrane, of Neisseria meningitidis. Isolated wall blebs consumed oxygen in the presence of ascorbate-tetramethylphenylenediamine but not in the presence of succinate, whereas cell envelope preparations are active on both substrates. The ratio of succinate dehydrogenase/tetramethylphenylenediamine-oxidase activities in preparations of envelopes was approximately 100 times that in isolated wall blebs, indicating that the outer membrane preparations were highly purified.

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mentioning

confidence: 99%

Localization of tetramethylphenylenediamine-oxidase in the outer cell wall layer of Neisseria meningitidis

DeVoe¹,

Golchrist²

1976

J Bacteriol

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“…The respiratory chain of the neisseriae has been the subject of a number of investigations (165-167, 174, 269, 295, 302-304). Some of these investigations have concentrated primarily on the taxonomic significance of tetramethylphenylenediamine-oxidase activity of these organisms (86,119,(165)(166)(167), whereas other investigators have studied the interrelationships of respiratory chain components (166,174,295,(302)(303)(304). The major oxidases in meningococci are cytochrome types o and a, which bind CO (304) and are inhibited by cyanide, azide, and hydroxylamine (302).…”

Section: Respiratory Chainmentioning

confidence: 99%

The meningococcus and mechanisms of pathogenicity.

DeVoe¹

1982

Microbiological Reviews

115

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“…The procedure followed for detecting oxidase-producing bacteria is based upon the methods described by Gordon and McLeod (1928) and Ellingworth, McLeod, and Gordon (1929). This consists of flooding petri plates in which organisms are growing with a .5 per cent aqueous solution of either p-aminodimethylaniline hydrochloride or tetramethyl-p-phenylenediamine hydrochloride.…”

Section: The Oxidase Testmentioning

confidence: 99%

“Oxidase Reaction” of Bacteria in Relation to Dairy Products

Castell¹,

Garrard²

1940

Journal of Food Science

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Relatively little attention has been paid to the "oxidizing capacity" of microorganisms in relation to the spoilage of dairy and other food products. Many bacteria have this ability to a marked degree. Recognition of this characteristic along with proteolytic, lipolytic, acid-forming, and other familiar bacterial activities would give a more accurate picture of bacterial action in the spoilage of food.In their work on the action of microorganisms on fats, Jensen and Grettie (1937) have shown that many of the so-called lipolytic organisms produce both lipases and oxidases. Several years' practical experience in this laboratory have indicated that most of the lipolytic organisms considered to be the cause of various types of rancidity show a marked oxidase reaction. Other organisms, in which enzymes capable of hydrolyzing fats are negligible or absent but which cause taints in butter, have been found to be strongly oxidase-positive. With these ideas in mind, a general survey has been made of the oxidase activity of some 30 species of organisms which are commonly or occasionally found in dairy products. These results are compared with the action of the same organisms on fats and their relative destructiveness in dairy products. THE OXIDASE TESTThe procedure followed for detecting oxidase-producing bacteria is based upon the methods described by Gordon and McLeod (1928) and Ellingworth, McLeod, and Gordon (1929). This consists of flooding petri plates in which organisms are growing with a .5 per cent aqueous solution of either p-aminodimethylaniline hydrochloride or tetramethyl-p-phenylenediamine hydrochloride. As soon as the agar surface has been completely covered with the dye solution it is poured off, and the petri plates are left with their covers removed. Freshly prepared, these dye solutions are almost colorless. After contact with these dyes, oxidase-forming colonies very shortly assume a deep color. With the tetramethyl compound this color is purple, and with the dimethyl compound it is rose-red. 21.5

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Further observations on the oxidation by bacteria of compounds of the para‐phenylene diamine series

Cited by 20 publications

References 3 publications

Localization of tetramethylphenylenediamine-oxidase in the outer cell wall layer of Neisseria meningitidis

Localization of tetramethylphenylenediamine-oxidase in the outer cell wall layer of Neisseria meningitidis

The meningococcus and mechanisms of pathogenicity.

“Oxidase Reaction” of Bacteria in Relation to Dairy Products

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