Issahary G, Evenchik Z, Keynan A
J Bacteriol. 1970 Feb;101(2):418-22. doi: 10.1128/jb.101.2.418-422.1970.
Heat activation of bacterial spores at low pH was investigated in detail. Unlike activation of spores in distilled water at a neutral pH, activation at low pH involves two superimposed processes: enhanced activation and death. Low-pH-activated spores failed to germinate in d-alanine, in contrast to spores activated at neutral pH, owing to the abolition of alanine-racemase activity. Morphological and permeability changes such as release and partial disruption of spores were dipicolinic acid-observed during low-pH activation. The kinetics pattern of low-pH activation, as well as the change in properties of the spores thereafter, suggest that the mechanism of low-pH activation differs from that of other kinds of heat-activation.
详细研究了低pH条件下细菌芽孢的热激活情况。与中性pH的蒸馏水中芽孢的激活不同，低pH下的激活涉及两个叠加的过程：激活增强和死亡。与在中性pH下激活的芽孢相比，低pH激活的芽孢在d-丙氨酸中不能发芽，这是由于丙氨酸消旋酶活性丧失所致。在低pH激活过程中观察到了诸如芽孢释放和部分破坏等形态和通透性变化，这些变化与吡啶二羧酸有关。低pH激活的动力学模式以及芽孢随后性质的变化表明，低pH激活的机制与其他类型的热激活机制不同。
