Effect of Carbohydrates on Aspartic Acid Deaminase Activity of Bacteria.

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Abstract
The reduction in aspartic acid deaminase activity of organisms harvested from a glucose medium varies with the concn. of glucose employed. Other carbohydrates will produce this effect when utilized by the organism. The effect of glucose varies among the strains tested, and is not associated with the decrease in pH due to the production of fermentation acids.