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C F NIVEN

Publications and source records attributed to C F NIVEN.

At least 19 recordsLinked to original sources
PubMed1964

PYRUVATE FERMENTATION BY STREPTOCOCCUS FAECALIS.

Deibel, R. H. (American Meat Institute Foundation, Chicago, Ill.), and C. F. Niven, Jr. Pyruvate fermentation by Streptococcus faecalis. J. Bacteriol. 88:4-10. 1964.-Streptococcus faecalis, as opposed to S. faecium, utilizes pyruvate as an energy source for growth. The fermentation is adaptive, as demonstrated by growth experiments in a casein-hydrolysate medium and the fermentation of pyruvate by cell suspensions. The principal products of pyruvate catabolism were acetoin, CO(2), and lactic, acetic, and formic acids, although carbon recoveries were low due to the formation of slime. End-product analyses suggested that both the phosphoroclastic and dismutation systems were active in pyruvate breakdown. Studies with cell-free extracts indicated a thiamine diphosphate requirement for active pyruvate catabolism. The involvement of lipoic acid in the phosphoroclastic system was investigated, and, although inconclusive results were obtained, no association of this cofactor with phosphoroclastic activity could be made.

Acetates↗
PubMed1964

CATALASE ACTIVITY OF TWO STREPTOCOCCUS FAECALIS STRAINS AND ITS ENHANCEMENT BY AEROBIOSIS AND ADDED CATIONS.

Jones, Dorothy (American Meat Institute Foundation, Chicago, Ill.), R. H. Deibel, and C. F. Niven, Jr. Catalase activity of two Streptococcus faecalis strains and its enhancement by aerobiosis and added cations. J. Bacteriol. 88:602-610. 1964.-The nature of catalase activity noted in two unusual Streptococcus faecalis strains was determined. Enzyme activity was lost slowly when cultures were maintained by daily transfer in test tubes of broth media. Loss of activity could be prevented by aerobic culture. Supplementation of the growth medium with ferric, manganese, and zinc ions, as well as aerobiosis, enhanced catalase activity. However, addition of these cations to cell suspensions or to cell-free extracts did not increase catalase activity. Although oxygen was observed to be one of the reaction end products, the catalase activity was not inhibited by cyanide or azide, and the iron-porphyrin coenzyme of classical catalase was not detected. The enzyme was purified 185-fold by precipitation with ammonium sulfate, followed by chromotography on a diethylaminoethyl cellulose column.

Aerobiosis↗
PubMed1963

Identity of Staphylococcus epidermidis.

Jones, Dorothy (American Meat Institute Foundation, Chicago, Ill.), R. H. Deibel, and C. F. Niven, Jr. Identity of Staphylococcus epidermidis. J. Bacteriol. 85:62-67. 1963.-The species Staphylococcus epidermidis is defined more precisely, and compared with other staphylococci. The physiological characteristics considered to be of primary import are: (i) ability to grow anaerobically in a defined complex medium with glucose or pyruvate as the energy source; (ii) inability to produce coagulase; (iii) ability to ferment serine as an energy source; (iv) the requirement for biotin and uracil (under anaerobic conditions) in a semisynthetic medium; and (v) inability to reduce nitrate beyond nitrite.

Coagulase↗
PubMed1963

INTERRELATIONSHIP BETWEEN TEMPERATURE AND SODIUM CHLORIDE ON GROWTH OF LACTIC ACID BACTERIA ISOLATED FROM MEAT-CURING BRINES.

Goldman, Manuel (American Meat Institute Foundation, Chicago, Ill.), R. H. Deibel, and C. F. Niven, Jr. Interrelationship between temperature and sodium chloride on growth of lactic acid bacteria isolated from meat-curing brines. J. Bacteriol. 85:1017-1021. 1963.-An elevation of the temperature limit for growth of some Pediococcus homari (Gaffkya homari) and motile Lactobacillus strains could be effected by the addition of sodium chloride to the growth medium. At the optimal temperature for growth, sodium chloride was stimulatory, and as the temperature of incubation was increased a mandatory requirement for sodium chloride was manifested. At the optimal temperature for growth (30 C), the highest sodium chloride concentrations were tolerated; as the temperature was increased, this tolerance decreased, although the optimal sodium chloride concentration increased. No other substances were found that would replace the sodium chloride requirement at higher temperatures of incubation.

Food Preservation↗
PubMed1963

PHYSIOLOGY OF THE ENTEROCOCCI AS RELATED TO THEIR TAXONOMY.

Deibel, R. H. (American Meat Institute Foundation, Chicago, Ill.), Donald E. Lake, and C. F. Niven, Jr. Physiology of the enterococci as related to their taxonomy. J. Bacteriol. 86:1275-1282. 1963-Studies on a collection of enterococci isolated from diverse sources have confirmed the existence of two distinct species, namely, Streptococcus faecalis and Streptococcus faecium. In contrast with S. faecium, S. faecalis characteristically ferments melezitose, sorbitol, glycerol (anaerobically), citrate, and gluconate; fails to ferment arabinose and melibiose; has strong reducing capacities as demonstrated by prompt reduction of litmus in milk or tetrazolium in an agar medium; initiates growth on an agar medium containing 0.04% potassium tellurite; does not require folic acid for growth; and does not produce strong greening in blood agar. S. liquefaciens and S. zymogenes differ from S. faecalis only in their proteolytic capacities and, therefore, deserve only varietal status. Some S. faecalis and S. faecium strains are proteolytic when tested on agar media. S. durans differs from S. faecium only in its inability to ferment arabinose and mannitol, and the failure of most strains to ferment sucrose. Therefore, it should be considered as a variety of S. faecium. It is recommended that the term "enterococcus" be used only when referring to S. faecalis and S. faecium, and their respective varieties.

Arabinose↗
PubMed1961

Effect of ammonium ion on growth and metabolism of Micrococcus sodonensis.

Campbell, J. N. (American Meat Institute Foundation, Chicago, Ill.), James B. Evans, Jerome J. Perry, and C. F. Niven, Jr. Effect of ammonium ion on growth and metabolism of Micrococcus sodonensis. J. Bacteriol. 82:823-827. 1961.-When Micrococcus sodonensis was grown in a synthetic medium deficient in ammonia, large quantities of alpha-keto acids, chiefly alpha-ketoglutaric, accumulated in the medium. The addition of ammonium chloride to this medium prevented such accumulation and also supported increased growth, even in the presence of excess glutamate. Neither potassium nor sodium would substitute for ammonia in producing this effect. The results indicate that this microorganism has a specific requirement for the ammonium ion in its growth and metabolism. If not supplied exogenously, ammonia is made available by deamination of glutamic acid. The exact route of incorporation of ammonia is unknown.

Ammonium Chloride↗
PubMed1961

An extracellular material elaborated by Micrococcus sodonensis.

Campbell, J. N. (American Meat Institute Foundation, Chicago, Ill.), James B. Evans Jerome J. Perry, and C. F. Niven, Jr. An extracellular material elaborated by Micrococcus sodonensis. J. Bacteriol. 82:828-837. 1961.-When actively growing in a yeast extract-tryptone broth, Micrococcus sodonensis produced rather large quantities of an extracellular material. On a dry weight basis, this material consisted of approximately 80% deoxyribonucleic acid (DNA), 6% ribonucleic acid, 13% protein, and a small quantity of a cell pigment which contained an associated iron porphyrinlike compound. The extracellular material was not produced in other complex or synthetic media. Removal of cells from the appropriate growth medium and suspension in distilled water resulted in the prevention of formation of the material if it had not already begun, or its immediate cessation in those cells which had been actively producing the material. Cells producing the extracellular material exhibited an increasingly higher concentration of intracellular DNA as incubation proceeded, whereas cells growing under conditions not supporting such production showed a decline in intracellular DNA as the culture aged. A similar increase of intracellular DNA, but not release of extracellular material, could be effected by addition of yeast extract or high levels of purine compounds to a medium which did not support the production of extracellular material. The base composition and ratios of both extracellular and intracellular DNA produced under all conditions tested were compared and found to be similar or identical, and to correspond to the classical Watson-Crick structure for DNA.

Culture Media↗