Abstract
Ten Spiroplasma species tested were found capable of fermenting glucose, mannose, fructose, and sucrose, but not ribose, maltose, 2-deoxyglucose, xylose, sorbitol, glactose, lactose, and arabinose. Sugar utilization was measured by a direct measurement of the changes in pH of a washed cell suspension upon the addition of the various sugars. Sulfhydryl reagents, uncouplers, and glycolysis inhibitors prevented the sugar-induced pH shifts. The spiroplasmas were capable of phosporylating α-methylgucoside in a reaction that required phosphoenolypyruvate, but not ATP, as a phosphate donor, suggesting that Spiroplasma species possess a phosphoenolpyruvate-dependent sugar phosphotransferase system. Key words: Spiroplasma, carbohydrate utilization, pH changes, phosphenolpyruvate-dependent sugar phosphotransferase system.
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