Bacteriology. — "The splitting of lipoids by Bacteria." (First 

 coKirnunication.) By G. M. Kraay and L. K. Woi.ff. 

 (Communicated by Prof. C. Eykman.) 



(Communicated at the meeting of June 30, 1923). 



Tlie splitting of fats by bacteria lias often been investigated and 

 the behaviour of the iijjasets lias propeiiy been recorded. However 

 no literature dealing with the splitting of lipoides by bacteria is 

 known to us. ALso in general physiological chemistry little infor- 

 nuition is given concerning the splitting of lipoids (lecithin) by 

 enzymes, apart from the beautiful researches by Dei.kzenne and 

 FouRNEAi' about the splitting of lecithin by serpent venom. In many 

 respects we thought it of interest to investigate the action of bacteria 

 on lipoids, the formation of strong blood poisons being jiossible, as 

 Dei,ezenne and Fodrneau found as the result of the action of serpent 

 venom on lecithin. We first tried to find out whether some fal- 

 splitiing t)acteria are able to split lecithin and further if there exist 

 among the non-fat-splitters some that will split lecithin. 



Considering our working method this; we mostly used plates with 

 lecithin agar obtained by shaking up a small quantity of lecithin 

 and ordinary nutrient agar (about 0.5 gram per 100 gr.) at about 

 50° C. If the lecithin is affected an area is formed all around the 

 streeks of inoculation. 



It appears on microscopical examination that this area contains 

 per surface unit more grains than are to by found anywhere else 

 in the culture medium. Plates with yolk of egg cannot be used; 

 the fat contents of yolk of egg cannot be used ; the fat contents of 

 yolk of egg makes one unable to distinguish lecithin-splitters from 

 fat-s|)litters. Our results are summarized in the following table. 

 Our conclusions based upon this table are; there exists fat-splitting 

 bacteria unable to affect lecithin ; lecithin-splitting bacteria unable 

 to act upon fat, bacteria uiuible to act upon both fat and lecithin, 

 and bacteria able to act upon both. (See table on p. 437). 



The latter bacillus, a very strong lecithin s|)litter, but quite 

 unable to split fat has been isolated by us from brackish water; 

 this bacillus resembles much the bac. piscium pyogenes described 

 by Matzuschita. 



