Polysaccharase Activity in Streptococcus agalactiae (Group B Streptococci)

Autor:	G. H. G. Davis, M. X. Triscott, A. V. Pham
Rok vydání:	1982
Předmět:	food.ingredient Glycogen Starch food and beverages Pullulan Biology medicine.disease_cause Microbiology Group B Streptococcus agalactiae chemistry.chemical_compound food chemistry Polysaccharides Amylose Amylopectin medicine Agar Polysaccharide-Lyases
Zdroj:	Microbiology. 128:1381-1384
ISSN:	1465-2080 1350-0872
DOI:	10.1099/00221287-128-6-1381
Popis:	Summary: Of 300 recently isolated strains of Streptococcus agalactiae from human sources, 97% degraded starch. Representative strains also degraded glycogen, pullulan, amylopectin and amylose. The polysaccharase activity is easily detected by clearing around growth on Columbia agar base medium. The activity is weaker than that of some S. pyogenes strains, and it does not appear to produce fermentable products but is inhibited by the presence of easily used sugars.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40088e00fa4bdef647dbe6566498786a https://doi.org/10.1099/00221287-128-6-1381 Zobrazit plný text záznamu