title: Existence of Two Kinds of Sulfur-reducing Systems in Iron-oxidizing Bacterium Thiobacillus ferrooxidans.
abstract: Intact cells of Thiobacillus ferrooxidans NASF-1 incubated under anaerobic conditions in a reaction mixture containing 0.5% colloidal sulfur produced hydrogen sulfide (H2S) extracellularly. The amount of H2S produced by cells increased corresponding to the cell amounts and colloidal sulfur. Two activity peaks of H2S production were observed at pH 1.5 and 7.5. We tentatively called the enzyme activities pH 1.5- and pH 7.5-sulfur reducing systems, respectively. Seven strains of T. ferrooxidans tested had both the activities of pH 1.5- and pH 7.5-sulfur reducing systems, but at different levels. T. ferrooxidans NASF-1 showed the highest activity of the pH 1.5-sulfur reducing system and strain 13598 from ATCC showed the highest activity of the pH 7.5-sulfur reducing system. Further characteristics of H2S production were studied with intact cells of NASF-1. The optimum temperatures for pH 1.5- and pH 7.5-sulfur reducing systems of NASF-1 were 40°C. Hydrogen sulfide production continued for 8 days and total amounts of H2S produced at pH 7.5 and 1.5 were 832 and 620 nmol/mg protein, respectively. The pH 7.5-sulfur reducing system used only colloidal sulfur as the electron acceptor. However, the pH 1.5-sulfur reducing system used both colloidal sulfur and tetrathionate. Thiosulfate, dithionate, and sulfite could not be used as the electron acceptor for both of the sulfur reducing systems. Potassium cyanide activated by 3- fold the pH 1.5-sulfur reducing system activity at 0.5 mM but did not affect the activity of the pH 7.5-sulfur reducing system. An inhibitor of sulfite reductase, p-chloromercuribenzene sulfonic acid, did not affect either enzyme activity. Sodium molybdate and monoiodoacetic acid strongly inhibited the activity of the pH 1.5-sulfur reducing system at 1.0 mM, but not the activity of pH 7.5-sulfur reducing system.
authors.affiliation: a Department of Biological Function and Genetic Resources Science, Faculty of Agriculture, Okayama University.
authors.forename: K Y
authors.initials: KY
authors.lastname: Ng
authors.affiliation: a Department of Biological Function and Genetic Resources Science, Faculty of Agriculture, Okayama University.
authors.forename: S
authors.initials: S
authors.lastname: Inoue
authors.affiliation: a Department of Biological Function and Genetic Resources Science, Faculty of Agriculture, Okayama University.
authors.forename: A
authors.initials: A
authors.lastname: Fujioka
authors.affiliation: a Department of Biological Function and Genetic Resources Science, Faculty of Agriculture, Okayama University.
authors.forename: K
authors.initials: K
authors.lastname: Kamimura
authors.affiliation: a Department of Biological Function and Genetic Resources Science, Faculty of Agriculture, Okayama University.
authors.forename: T
authors.initials: T
authors.lastname: Sugio
keywords: Thiobacillus ferrooxidans; hydrogen sulfide; iron-oxidizing bacterium; sulfur reduction