Properties of the polysaccharide and mucopeptide components of the cell wall of Lactobacillus casei.
1. The polysaccharide and mucopeptide components of the cell wall of Lactobacillus casei have been separated by mild conditions of acid hydrolysis. 2. Removal of the polysaccharide renders the mucopeptide susceptible to lysozyme. 3. The mucopeptide and polysaccharide components have been analysed and the results compared with those obtained previously. 4. The polysaccharides responsible for group specificity have a terminal reducing N-acetylgalactosamine residue substituted on C((3)) by the adjacent sugar; estimation of this component gave an indication of the molecular weight of the polysaccharides. 5. Evidence has been obtained for the presence of rhamnosyl-(1-->3)-N-acetylgalactosamine among the products of acid hydrolysis of the group B polysaccharide.
D000606:Amino Sugars; D001426:Bacterial Proteins; D055598:Chemical Phenomena; D002621:Chemistry; D004187:Disaccharides; D066298:In Vitro Techniques; D007778:Lactobacillus / Q000166:cytology*; D009088:Mucoproteins; D009113:Muramidase; D010455:Peptides; D011135:Polysaccharides, Bacterial
D000606:Amino Sugars; D001426:Bacterial Proteins; D004187:Disaccharides; D009088:Mucoproteins; D010455:Peptides; D011135:Polysaccharides, Bacterial; D009113:Muramidase
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