The Enzymatic Properties of Freezing-dried Cells Part II Staphy. aureus and albus

Using the standard strains of Staphy. aureus and albus stocked in author's department, the author carried out the investigations just in same way as preceeding paper (Part I). The results obtained are following. 1) The freezing-dried cells of both strains showed increased permeability to inhibitors, namely, KCN, NaN(3), NaF, and HXA, compared with the fresh cells of these bacteria. 2) The oxydation of succinate by the freezing-dried cells of both strains were not inhibited in the presence of malonate, while that oxydation by Sal. typhi was inhibited. 3) The oxydation capacity for pyruvate were markedly decreased on the freezing-dried cells of both strains. 4) In the sight of stoichiometrical studies, it could be postulated that the oxydative degradation of glucose by freezing-dried cells of Staphy. aureus might be carried out mainly through the Embden-Myerhof's pathway; and the Warburg-Dickens' shunt was also supposed to be present in the fresh cells of that bacteria. The other pathway for the degradation was thought to be exist in Staphy. albus in either case, fresh or freezing-dried