THE OXIDATIVE DISSIMILATION OF AMINO ACIDS AND RELATED COMPOUNDS BY BRUCELLA ABORTUS

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Abstract
Of approx. 27 amino acids and related N compounds surveyed, only L-glutamic acid, L-asparagine, and D- or L-alanine were oxidized and deaminated at appreciable rates by strain 19 of B. abortus. Ammonia production from these compounds did not occur anaerobically to a significant extent. Among 14 related organic acids, L-malic, isocitric, and succinic acids were oxidized most rapidly, whereas acetic, lactic, alpha-ketoglutaric, pyruvic, oxalacetic, and fumaric acids were oxidized at successively lower rates. The oxidative activity of the organism for glutamic acid and asparagine apparently was specific for the L-isomers; the D-forms not only were not metabolized but inhibited oxidation of the natural isomers. Both D- and L-alanine were oxidized. Little change in the rate of oxidation occurred with varying concns. of L-glutamic acid or L-asparagine, whereas half-maximal activity with DL-alanine was reached at a concn. of [image]/1200. The opt. pH for the oxidation of L-glutamic acid or L-asparagine was approx. 6.8. Over-all stoichiometric ratios for the dissimilation of L-glutamic acid and L-asparagine were detd. for strain 19. A comparison was made of the ratios obtained with strain 19 and certain other strains with L-glutamic acid and the significance of the results was discussed.

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