Summary
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1.
Growing cultures of Saccharomyces cerevisiae, S. oviformis, Escherichia coli, Aerobacter aerogenes, Pseudomonas spec. and Lactobacillus brevis produce trace amounts of CO (0.4–2.6 ppm) that can be detected in the gas space above the cultures using a sensitive analytical method based on the reaction CO+HgO→CO2+Hg. The liberated Hg is quantitatively measured by atomic absorption at 2537 Å. No CO could be detected above cultures of Lactobacillus arabinosus, Bacillus cereus var. mycoides and Aspergillus niger.
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2.
The maximum CO production by Saccharomyces was obtained with concentrations of 10–50 g glucose per liter medium. The amount of CO formed increased with the oxygen concentration in the gas space above the cultures.
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3.
Using 14C-glucose it was shown that S. cerevisiae forms CO from glucose.
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4.
The formation of CO by the microorganisms investigated is very small. The ratio of CO/CO2 produced is much smaller than in environmental air. Therefore it can be concluded that the production of CO by these microorganisms has probably no significance for the atmospheric cycle of this trace gas.
Zusammenfassung
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1.
Mit einer empfindlichen Analysenmethode, die auf die Reaktion CO+HgO→CO2+Hg basiert und den CO-Gehalt auf Grund der Absorption des freigesetzten Hg bei 2537 Å ermittelt, wurden im Gasraum über wachsenden Kulturen von Saccharomyces cerevisiae, S. oviformis, Escherichia coli, Aerobacter aerogenes, Pseudomonas spec. und Lactobacillus brevis 0.4–2.6 ppm CO nachgewiesen. Bei Lactobacillus arabinosus, Bacillus cereus var. mycoides und Aspergillus niger war eine CO-Bildung nicht meßbar.
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2.
Bei S. cerevisiae war die CO-Bildung bei Konzentrationen von 10–50 g Glucose pro Liter Medium am größten. Außerdem wurde die CO-Bildung proportional zum anfänglichen Sauerstoffgehalt im Gasraum über den Kulturen gefördert.
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3.
Mit 14C-markierter Glucose wurde nachgewiesen, daß CO aus Glucose entsteht.
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4.
Die CO-Bildung der untersuchten Mikroorganismen ist so gering, daß sie keine Bedeutung für den Kreislauf dieses Spurengases in der Atmosphäre hat.
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Radler, F., Greese, K.D., Bock, R. et al. Die Bildung von Spuren von Kohlenmonoxid durch Saccharomyces cerevisiae und andere Mikroorganismen. Arch. Microbiol. 100, 243–252 (1974). https://doi.org/10.1007/BF00446321
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DOI: https://doi.org/10.1007/BF00446321