The Enzymatic Properties of Freezing-dried Cells Part I Sal. typhi 57 S and R

Using the standard strains of Sal. typhi 57 S and R taken from the departmental stock, the author investigated the effects of freezing-drying treatment of bacteria on the specificity of their substrates, the permeability of inhibitors, and the properties of enzyme system, and also observed the differences in enzymatic properties of two strains. The following results were obtained. 1) It was observed the increased permeability of the surface of cells treated by freezing-drying method to inhibitors; NaN3, NaF and HXA. 2) Both strains of bacteria tested could not oxydize gluconate and citrate in fresh state, whil the freezing-dried cells of Sal. typhi 57 R could that in some extent. 3) There was marked decrease of the oxydation capacity for pyruvate by the freezing-dried cells of both strains. 4) From the viewpoint of stoichiometrical studies, it could posturate the presence of different pathway for the degradation of glucose besides Embden-Myerhof's pathway, presumably Warburg-Dicken's shunt, in the fresh cells of Sal. typhi 57 R. But in the freezing-dried cells of both strains the degradation might be carried out through Embden-Myerhof's pathway