Abstract
THE inability of certain bacterial species and genera to ferment various sugars has important taxonomic value. Such strains, it is stated, do not ferment a particular sugar, and bacteriologists assume that this inability reflects a failure of the organisms to synthesize the proper enzymes. Fermentation tests are typically carried out by growing bacteria in tubes of media containing the sugar and an indicator dye. If fermentation occurs, the indicator changes colour. Obviously, this procedure tests fermentative ability only if the enzyme or the sugar, or both, can permeate the cell wall of the organism. It is possible that cell-free extracts obtained from bacteria can ferment a sugar, although whole cells are unable to do so. We have investigated such a case.
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CHATTERJEE, B., WILLIAMS, R. Fermentation of Lactose by Cell-free Extracts of Bacillus anthracis. Nature 198, 909–910 (1963). https://doi.org/10.1038/198909b0
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DOI: https://doi.org/10.1038/198909b0
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