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K TSUJI

Publications and source records attributed to K TSUJI.

At least 19 recordsLinked to original sources
PubMed1962

Sporulation of Clostridium botulinum. I. Selection of an aparticulate sporulation medium.

Tsuji, Kiyoshi (National Canners Association Research Laboratory, Berkeley, Calif.) and William E. Perkins. Sporulation of Clostridium botulinum I. Selection of an aparticulate sporulation medium. J. Bacteriol. 84:81-85. 1962.-The thermal resistances of Clostridium botulinum spores produced in seven different liquid media were compared. A 5% solution of a commercially produced mixture of dehydrated enzymatic hydrolyzates of casein and animal tissues yielded spores of maximal thermostability. Sporulation in this medium was almost complete under the conditions employed. The suspensions were essentially free of vegetative cells and sporangia and could be thoroughly washed. The incubation time at 30 C was found to have a negligible effect on thermal resistance for periods between 4 and 21 days. Supplementing the medium yielding the most thermolabile spores with various divalent cations did not enhance the thermal resistance of the spores produced. The identical amino acids and related compounds were found in spores exhibiting the maximal and minimal thermal resistance when they were analyzed chromatographically. The more thermostable spores contained a higher concentration of glucosamine.

Amino Acids↗
PubMed1962

Sporulation of Clostridium botulinum. II. Effect of arginine and its degradation products on sporulation in a synthetic medium.

Perkins, William E. (National Canners Association Research Laboratory, Berkeley, Calif.) and Kiyoshi Tsuji. Sporulation of Clostridium botulinum. II. Effect of arginine and its degradation products on sporulation in a synthetic medium. J. Bacteriol. 84:86-94. 1962.-A synthetic medium which supports spore germination, vegetative cell multiplication, toxin production, and sporulation of Clostridium botulinum strain 62A is described. Arginine has been shown to play an important role in sporulation. Experiments involving the substitution of citrulline and ornithine for arginine, together with amino acid analyses of culture supernatant fluids and cells, indicate that most of the arginine is broken down by a dihydrolase enzyme system through citrulline to ornithine. The second step in this reaction series, the degradation of citrulline, appears to be essential to sporulation. The absence of citrulline or ornithine in either growing cells or spores suggests that another product of the arginine dihydrolase system, adenosine triphosphate, may be responsible for the observed stimulation of sporulation.

Amino Acids↗