THE EFFECT OF SOME CULTURAL CONDITIONS ON THE ARYLSULFATASE OF PROTEUS RETTGERI

Abstract

The influence of temperature, pH, and sulfur source on arylsulfatase formation in P. rettgeri was investigated. The highest level of enzyme activity was found when the organism was grown at 28 °C in a glycerol–salts medium (pH 7.0) containing 2.7 mM methionine. Low levels of enzyme activity were found when the organism was grown in the presence of 0.8 and 1.5 mM sulfate but 3.0 and 9.0 mM sulfate repressed enzyme formation.Conditions optimal for the formation of enzyme active against p-nitrophenol sulfate were not identical with those optimal for formation of enzyme active against nitrocatechol sulfate.The findings of this work are compared to similar findings in other bacterial systems.