The Utilization of Certain Sugars and Their Derivatives by Bacteria

Koser, Stewart A.; Saunders, Felix

doi:10.1128/jb.26.5.475-488.1933

Cited by 7 publications

(9 citation statements)

References 2 publications

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“…The results obtained with the Escherichia-Aerobacter group agree with those of Koser and Saunders (1932) and Poe (1934). They are also in accord with the findings of Kendall and Gross (1930) for Escherichia cultures and for Aerobacter cloacae, but not for Aerobacter aerogenes.…”

Section: Resultssupporting

confidence: 89%

“…No connection was found between a-methylIglucoside fermentation and the source of the cultures; in fact, no reciprocal relationship was observed on August 1, 2020 by guest http://jb.asm.org/ Downloaded from FERMENTATION OF ALPHA-METHYLGLUCOSDE between any of the differential characteristics and the source of the bacteria. DISCUSSION It is evident that the substitution of a methyl group for the hydrogen of the hydroxyl group attached to the number one carbon atom of glucose markedly influences the availability of the carbohydrate for bacteria, as reported by Kendall and Gross (1930) and by Koser and Saunders (1933).…”

Section: Resultsmentioning

confidence: 69%

“…These sub-cultures behaved exactly like the parent culture. The behavior of Gaffkya tetra- streptococci studied by Koser and Saunders (1933). A definite acidity was not produced until the second week of incubation.…”

Section: Resultsmentioning

confidence: 99%

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mentioning

confidence: 99%

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The Fermentation of Alpha-Methylglucoside by Bacteria

Tittsler

Sandholzer

1935

J Bacteriol

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Koser and Saunders (1932) found that a-methylglucoside was not fermented by typical cultures of Bacterium coli, while members of the Aerogenes group usually attacked it with the production of acid and gas. They reported positive fermentation also by the majority of the methyl-red positive, Voges-Proskauer negative, citrate and cellobiose positive "coli-aerogenes intermediate" types isolated from soil. Later (1933), these workers showed that comparatively few bacteria ferment this carbohydrate; in particular, of the 24 species studied, Bacterium aerogenes, Bacterium Friedlanderi and Proteus vulgaris were the only active fermenters, while streptococci from scarlet fever, septic sore throat and erysipelas and the pneumococci decomposed it slowly. These findings suggested that the fermentation of a-methylglucoside might serve as a convenient additional taxonomic characteristic, particularly in the case of the Escherichia-Aerobacter group. Accordingly, the ability to ferment a-methylglucoside has been determined for a large number of bacterial species, belonging in many genera. The results are presented in this report. METHODS AND MATERIALSA total of 730 cultures, representing approximately 60 species or groups, was employed.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 69%

Section: Resultsmentioning

confidence: 99%

“…

…”

mentioning

confidence: 99%

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The Fermentation of Alpha-Methylglucoside by Bacteria

Tittsler

Sandholzer

1935

J Bacteriol

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“…These substances are chemically very similar to glucose, but with small differences blocking their microbial catabolism (see Fig. 1 for molecular structures) (Koser and Saunders, 1933;Scarborough, 1970;Tyler et al, 1967;Tarshis et al, 1976). These changes only involve one of the several functional groups of the molecule.…”

Section: Introductionmentioning

confidence: 99%

Mineralization of “non‐metabolizable” glucose analogues in soil: potential chemosensory mimics of glucose

Mason-Jones

Gilmullina

Kuzyakov

2017

J. Plant Nutr. Soil Sci.

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Glucose is widely used to study the dynamics of easily available organics in soil. Pure culture studies have revealed that many microorganisms can sense and respond to glucose through chemosensory mechanisms that are not directly reliant on energy catabolism. However, the rapid mineralization of glucose by microorganisms makes it difficult to disentangle its energy effects from such non‐catabolic interactions. “Non‐metabolizable” glucose analogues have proven useful in mechanistic studies of glucose in pure culture, but have never been applied to complex microbial communities in soil. We sought to determine how their mineralization in soil differs from that of glucose, and whether they have potential as a new approach for investigating chemosensory mechanisms in soil microbiology. We incubated soil from an agricultural Haplic Luvisol under controlled conditions for 24 d and monitored CO2 efflux after addition of (1) glucose, and three “non‐metabolizable” glucose analogues: (2) 2‐deoxyglucose (DG), (3) α‐methylglucoside (αMG), and (4) 3‐O‐methyl‐glucose (OMG), at three concentration levels, along with a control. All three analogues did in fact produce a large increase in soil CO2 efflux, but the dynamics of their mineralization differed from the rapid degradation seen for glucose. At medium and high concentrations, CO2 efflux peaked between 2.5 and 4 d after amendment with DG and αMG, and was delayed by about one week for OMG. The markedly different patterns of mineralization between glucose and OMG offer a new tool for investigating the behavior of glucose in soil. By using OMG as a glucose model, chemosensory mechanisms could be studied with limited interference from energy catabolism.

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Neue Ergebnisse der Coliforschung

Baumgartel

1945

Ergebnisse Der Inneren Medizin Und Kinderheilkunde

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The Utilization of Certain Sugars and Their Derivatives by Bacteria

Cited by 7 publications

References 2 publications

The Fermentation of Alpha-Methylglucoside by Bacteria

The Fermentation of Alpha-Methylglucoside by Bacteria

Mineralization of “non‐metabolizable” glucose analogues in soil: potential chemosensory mimics of glucose

Neue Ergebnisse der Coliforschung

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