The Decomposition of Proteins by Microörganisms with Particular Reference to Purified Vegetable Proteins

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Abstract
A study has been made of the rapidity of decomposition of plant proteins by microorganisms, as compared with that of animal proteins. Purified plant proteins, when added to a liquid medium containing the necessary mineral salts. were found to be readily decomposed by microorganisms, including bacteria, actinomyces, and fungi. There is as much difference between rates and extent of decomposition of different proteins of animal origin, as between rates and nature of decomposition of animal versus plant proteins. When the proteins are used as the only sources of C, the reaction of the medium changes rapidly to alkaline and a large part of the N is lost through volatilization as NH3. Equations are presented which permit calculations of the amounts of protein decomposed and of cell substance synthesized. The ratio of protein decomposed to protein synthesized by microorganisms was widest for bacteria and narrowest for fungi; actinomyces were intermediate. It is suggested that the resistance to microbial decomposition which proteins in certain plant tissues exhibit is due not so much to differences in chemical structure from animal proteins, as to formation of resistant complexes with non-nitrogenous compounds.

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