雑菌性抗酸菌による炭水化物からの酸生成反応 (糖分解性試験)

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Studies were carried out on the acid production patterns from carbohydrates by the sapro phytic, rapid growing Mycobacteria and the availability of the patterns in the classification of them was discussed. Media used were the agar slants of the following basal media composition: NaCl 0.5g, (NH4) 2SO4 0.5g, MgSO4 0.5mg, KH2PO4 40mg, K2HPO4 160mg, bacto-agar 1.5g and 1.5ml of a 0.04% BCP (Brom Cresol Purple) solution. Compounds added as the substrates were: glucose, mannose, fructose, galactose, arabinose, xylose, rhamnose, sucrose, trehalose, raffinose, dulcitol, mannitol and sorbitol. All these compounds solution were sterilized by filtration through porcelain filter and added to the basal media in a final concentration of 1%. Onto the agar slants of the above mentioned compositions was inoculated a certain amount of the bacterial suspension prepared from the 2 to 3 day old culture on Ogawas egg slant, and the slants were kept in an incubator at 37°C for 4 weeks. Color change of the media due to. the acid production from carbohydrates was recorded as follows: +complete color change into yellow within 7 days. +complete color change into between 8 days to 3 weeks. (+): complete color change intolater than 3 weeks. -: no color change even after 4 weeks. In the first place, acid production patterns were investigated both on the well known strains such as M. phlei, M. smegmatis, M. fortuitum, M. pisicium, M. marinum, M. platypoecilus and on the rather recently classified strains such as M. balnei, M. salmonifilum. As shown in the Table 1 conspicuous differences were observed in the acid production patterns from carbohyd rates among M. phlei, M. smegmatis, M. fortuitum and Mycobacteria isolated from fishes, and they were grouped into 4 different types, namely, M. phlei type (Group 1), M. smegmatis type (Group 2), M. fortuitum type (Group 3), and M. salmonifilum type (Group 4). M. balnei and Mycobacteria isolated from fishes were rather weak in the production ability and no significant difference was found amoung them suggesting their closed relationship with each other. Next, 38 strains of saprophytic Mycobacteria with a slightly yellowish colonial pigmentation kept in our laboratory were examined on their acid production patterns. As shown in the Tables 2a and 2b they were grouped into 4, namely, 2 strains to group 1 (M. phlei type), 18 to group 2 (M. smegmatis type), 14 to group 3 (M. fortuitum type) and remained 4 to group 4 (M. salmo nifilum type). Between the ranges of the growth supporting temperature and the acid production patterns fair agreement was observed in the foregoing 3 groups, while no agreement was de tected among 4 strains which belonged to the group 4 (M. salmonifilum type). It was concluded that the method to investigate acid production patterns from carbohydrates seems to be available in the classification or the identification of the non-deeply pigmented saprophytic Mycobacteria to a considerable extent.

雑菌性抗酸菌による炭水化物からの酸生成反応 (糖分解性試験)

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