Effect of Different Amino Acids on the Activity of Amylase Produced by Selected Members of Enterobacteriaceae as Well as Other Pathogenic Bacteria PDF

Keywords

amino acids, bacteria, pathogens

Abstract

The effect of 24 different amino acids on 40 selected members of Enterobacteriaceae and other pathogenic bacteria was studied. The results showed that iso-leucine and α- amino butyric acid were the least inductive amino acids for amylase production by the tested organisms (21-23 species) whereas histidine; lysine or arginine; threonine and valine were most efficient (35, 34, and 33 members respectively). These were followed by aspartic acid (32 organisms), glutamic acid, hydroxyproline, tyrosine (31 species); methionine, phenylalanine tryptophan (29 members); n-leucine, proline (28 members); cysteine, cystine, ornithine (27 organisms). Within these amylase producing organism, Klebsiella and Pseudomonas responded very highly, showing a very remarkable activity with 15 amino acids. These were followed by Vibrio ogawa (11 amino acids); V. inaba (10 amino acids). Furthermore, although all tested amino acids released amylase in Yersinia media, yet none of them was able to stimulate high potentialities comparable with those of the other organisms. In the meantime, several amino acids (from 9-18) did not allow for the release of the enzyme whereas the rest favoured a very low activity within the two species of Erwinia and the three strains of E. coli. A scheme to differentiate the test organisms, based on induction of high amylase activity through amino acid feeding is proposed.