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Oxidation-reduction Potentials and Ferricyanide Reducing Activities in Glucose-peptone Cultures and Suspensions of Escherichia coli

Oxidation-reduction Potentials and Ferricyanide Reducing Activities in Glucose-peptone Cultures and Suspensions of Escherichia coli

Journal of Bacteriology 28(6): 561-569

24 hour, stationary glucose-peptone cultures of E. coli developed a fairly stable Eh of [long dash].18 volts at pH 6.5, about .12 volts lower than the stable level for peptone alone. Both Eh and pH underwent characteristic changes with time. Continuous flow peptone-glucose cultures reached a rather more stable level at [long dash].2 volts. A higher maximum viable population was attained in the presence of glucose. Maltose, glucose and lactose were oxidized by potassium ferricyanide in suspensions of "resting" E. coli, the rate decreasing in the above order.

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Accession: 025193559

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PMID: 16559767

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