title: The murein of Thiobacillus neapolitanus.
abstract: Amino acid analysis of pure murein isolated from cells of T. neapolitanus revealed the typical constituents of most mureins form Gram-negative bacteria. i.e. glutamic acid, alanine and diaminopimelic acid, but the molecular ratio ot these was unusual, being approximately 1: 1: 1. The reduced amount of alanine was explained by the absence of monomers containing tetrapeptide side chains, as revealed by h. p. 1. c. analysis, [(3)H]glutamic acid, [(3)H]diaminopimelic acid and [(3)H]N-acetylglucosamine were incorporated into the murein and allowed to determine the degree of its crosslinkage (28%) and the occurrence of turnover.
authors.forename: J
authors.initials: J
authors.lastname: Baj
authors.forename: I
authors.initials: I
authors.lastname: Grabowska
authors.forename: K I
authors.initials: KI
authors.lastname: Wolska
authors.forename: Z
authors.initials: Z
authors.lastname: Markiewicz
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000606:Amino Sugars / Q000032:analysis; D044222:Halothiobacillus / Q000737:chemistry* / Q000166:cytology*; D007553:Isotope Labeling; D010457:Peptidoglycan / Q000737:chemistry* / Q000302:isolation & purification / Q000378:metabolism; D014316:Tritium / Q000737:chemistry
chemical_list: D000596:Amino Acids; D000606:Amino Sugars; D010457:Peptidoglycan; D014316:Tritium