Factors influencing bacterial deamination

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Abstract
The principal effect of glucose on the oxidative deamination of glycine, dl-alanine and l-glutamic acid is to inhibit the formation of the enzyme during growth. With strain I Bact. coli and 2% glucose this inhibition amounts to 95% for all amino-acids. Anaerobic conditions during growth also inhibit the formation of deaminases in the cases of glycine and alanine, though less strongly than glucose, but favors it in the case of glutamic acid. The presence of the specific ammo acid in the growth medium does not affect the formation of the enzymes.

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