Peroxide Formation by Pneumococcus and its Relation to Bacterial Oxidation-Reduction Reactions

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Abstract
Cultures of pneumococcus have been obtained, which, though aerated and free from catalase, yet produce only small amounts of peroxide. A considerable amount of peroxide is formed when cultures contain meat extract. This difference in behavior is not determined by amount of growth. Rates of growth of, and peroxide formation by, pneu-mococci are compared under various conditions. Results are discussed in relation to the effect of the O supply. There is a considerable increase in amount of peroxide formed in pneumococcal cultures containing lactic acid or glucose. Lactic acid appears to function as a H donator in presence of pneumococci, peroxide being formed when O acts as H acceptor. Metabolism of glucose may be necessary before it promotes peroxide formation. The oxidation-reduction reactions involved are discussed with respect to related phenomena in other organisms.

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