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Selective Action of Gentian Violet on Enzymes
Alvin Y. Wells and Noble P. Sherwood
The Journal of Infectious Diseases
Vol. 55, No. 3 (Nov. - Dec., 1934), pp. 356-359
Published by: Oxford University Press
Stable URL: http://www.jstor.org/stable/30084788
Page Count: 4
You can always find the topics here!Topics: Enzymes, Dyes, Gelatins, Bacteriophages, Bacteria, Gram negative bacteria, Gram positive bacteria, Broths, Incubation
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A selective action of gentian violet on bacterial gelatinase in a measure similar to that found for bacteriophages has been demonstrated. Using a 1:400 dilution of gentian violet in acid medium, five of six gelatinases obtained from gram-positive bacteria were inhibited 100 per cent in from twenty-four to seventy-two hours, while the inhibition of the sixth varied from none at all to 25 per cent. On the other hand, of six gelatinases obtained from gram-negative bacteria, four showed inhibitions varying from none to 50 per cent, and two showed complete inhibition under similar conditions. In this series trypsin was inhibited approximately 25 per cent. The pn range is rather wide for the bacterial gelatinases, including both acid and alkaline reactions. Gram-positive bacteria and their enzymes were inhibited to a greater degree in a low pH than were the gram-negative group. The results obtained suggest a close relationship between the bacteria and their respective enzymes and bacteriophages. The enzymes from gram-negative bacteria were able to liquefy larger quantities of gelatin, and all the enzymes appeared to be more active in an alkaline medium.
The Journal of Infectious Diseases © 1934 Oxford University Press