The effect of temperature on lysis of cells and cell walls of Bacillus psychrophilus

1971 ◽  
Vol 17 (9) ◽  
pp. 1161-1168 ◽  
Author(s):  
Stephen J. Mattingly ◽  
Gary K. Best
Keyword(s):  
Cell Wall ◽  
Growth Temperature ◽  
Cell Walls ◽  
Elevated Temperatures ◽  
Maximum Growth ◽  
Zero Order ◽  
Effect Of Temperature ◽  
Temperature Dependent ◽  
Maximum Growth Temperature ◽  
Cell Wall Lysis

Cells of Bacillus psychrophilus lysed rapidly when suspended in carbonate or phosphate buffer at a temperature above the maximum growth temperature (30C). This lysis was found to be temperature dependent. The effect of various inhibitors of whole cell lysis was examined. D-Serine, CaCl2, sucrose, and polyethylene glycol were found to be quite effective in inhibiting lysis at 37C. However, this inhibition seemed to be nonspecific. Lysis of isolated cell walls of this psychrophile was also found to be temperature dependent. Lysis was linear and zero order throughout the growth range of this organism. However, as the temperature was increased (37 and 45C) the rate of lysis increased rapidly and zero-order kinetics was lost at these elevated temperatures. D-Aspartic acid was the most effective inhibitor of cell wall lysis. However, its action was only apparent at temperatures above the maximum growth temperature. These results suggest that the cell wall of B. psychrophilus is unusually heat labile and indicate a novel mechanism of lysis.

Mesophilic mutants of an obligate psychrophile, Micrococcus cryophilus

1969 ◽  
Vol 15 (10) ◽  
pp. 1145-1150 ◽  
Author(s):  
P-C. Tai ◽  
H. Jackson
Keyword(s):  
Growth Temperature ◽  
Metabolic Pathways ◽  
Thermal Denaturation ◽  
Deoxyribonucleic Acid ◽  
Elevated Temperatures ◽  
Maximum Growth ◽  
Maximal Growth ◽  
Denaturation Temperature ◽  
Maximum Growth Temperature ◽  
Thermal Denaturation Temperature

Several mutants with elevated maximal growth temperature (MGT) were developed from an obligate psychrophile, Micrococcus cryophilus ATCC 15174, by ultraviolet irradiation. Two of the mutants, T8 and M19, have the most similar characteristics to those of their parent. The mutants lost the ability to grow well at 0 °C and showed changes in metabolic pathways while acquiring the ability to grow at elevated temperatures. Heat resistance and deoxyribonucleic acid thermal denaturation temperature were shown to be unrelated to maximum growth temperature. The significance of the mutants is discussed.

scholarly journals Growth Temperatures of Ropy Slime-Producing Lactic Acid Bacteria

1990 ◽  
Vol 53 (9) ◽  
pp. 793-794 ◽  
Author(s):  
HANNU J. KORKEALA ◽  
PIA M. MÄKELÄ ◽  
HANNU L. SUOMINEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Temperature ◽  
Meat Products ◽  
Maximum Growth ◽  
Meat Processing ◽  
Continuous Growth ◽  
Maximum Growth Temperature ◽  
Processing Plants ◽  
Cooked Meat

The minimum, optimum, and maximum growth temperatures of ropy slime-producing lactic acid bacteria able to spoil vacuum-packed cooked meat products were determined on MRS-agar with temperature-gradient incubator GradiplateR W10. The minimum growth temperatures of slime-producing lactobacilli and Leuconostoc mesenteroides strain D1 were below −1°C and 4°C, respectively. The low minimum growth temperature allows these bacteria to compete with other bacteria in meat processing plants and in meat products causing ropiness problems. The maximum growth temperatures varied between 36.6–39.8°C. The maximum growth temperature of lactobacilli seemed to be an unstable character. Single lactobacilli colonies were able to grow above the actual maximum growth temperature, which is determined as the edge of continuous growth of the bacteria. The significance of this phenomenon needs further study.

scholarly journals STUDIES ON THE CHEMICAL STRUCTURE OF THE STREPTOCOCCAL CELL WALL

1962 ◽  
Vol 115 (1) ◽  
pp. 49-62 ◽  
Author(s):  
Richard M. Krause ◽  
Maclyn McCarty
Keyword(s):  
Cell Wall ◽  
Glutamic Acid ◽  
Cell Walls ◽  
Soluble Group ◽  
Chemical Structure ◽  
Streptococcal Cell Wall ◽  
Whole Cell ◽  
Cell Wall Lysis ◽  
C Cell ◽  
Serological Studies

The trypsinized cell walls of Group C streptococci contain two components, the group-specific carbohydrate and a mucopeptide polymer. Hot formamide extraction of Group C cell walls results in a soluble group-specific carbohydrate fraction and an insoluble mucopeptide residue. This mucopeptide, similar in composition to that of Groups A and A-variant streptococci, contains N-acetylglucosamine, N-acetylmuramic acid, alanine, glutamic acid, lysine, and glycine. It is dissolved by the muralytic enzymes, including lysozyme, which does not attack the whole cell wall. Lysis of the cell wall by phage-associated lysin results in the release of soluble fragments composed of the elements of mucopeptide. Group C carbohydrate extracted with formamide is composed primarily of N-acetylgalactosamine and rhamnose. Serological studies suggest that the specificity of Group C carbohydrate is determined by the N-acetylgalactosamine.

Growth temperature affects inflorescence architecture in Arabidopsis thaliana

Botany ◽  
2013 ◽  
Vol 91 (9) ◽  
pp. 642-651 ◽  
Author(s):  
Marlène Antoun ◽  
François Ouellet
Keyword(s):  
Arabidopsis Thaliana ◽  
Growth Temperature ◽  
Effect Of Temperature ◽  
Maximum Height ◽  
Temperature Dependent ◽  
Phenotypic Analysis ◽  
Inflorescence Development ◽  
Extensive Analysis ◽  
Adverse Environmental Conditions ◽  
Floral Meristems

Plants adjust their growth and development to ensure survival under adverse environmental conditions. Nonoptimal growth temperatures can have a major impact on biomass and crop yield. A detailed phenotypic analysis (number and length of rosette and cauline branches, flowers, and buds) in Arabidopsis thaliana revealed that growth temperatures below (12 and 17 °C) and above (27 and 32 °C) the control 22 °C affect branching and flowering. The elongation of internodes on the main stem and of primary branches at cauline leaves is reduced at lower temperatures and increased at higher temperatures. Similar results are observed in plants treated before or after bolting. Our data therefore indicate that plants that have transitioned to the reproductive stage before treatment are slightly less affected by temperature variations than plants that are in their vegetative stage. Our results also suggest that plants need to reach a maximum height (internodes length) before they begin forming floral meristems and that this “maximum height” is dependent on the growth temperature. Plants grown at 17 °C show a slightly reduced branching, while those at 27 °C show increased branching. This suggests that apical dominance is a temperature-dependent phenomenon. This is, to our knowledge, the first extensive analysis of the effect of temperature on Arabidopsis inflorescence development.

scholarly journals Ion permeability of the cytoplasmic membrane limits the maximum growth temperature of bacteria and archaea

1995 ◽  
Vol 18 (5) ◽  
pp. 925-932 ◽  
Author(s):  
Jack L.C.M. van de Vossenberg ◽  
Trees Ubbink-Kok ◽  
Marieke G.L. Elferink ◽  
Arnold J.M. Driessen ◽  
Wil N. Konings
Keyword(s):  
Growth Temperature ◽  
Cytoplasmic Membrane ◽  
Maximum Growth ◽  
Ion Permeability ◽  
Maximum Growth Temperature

EFFECTS OF INCUBATION TEMPERATURE ON THE SALT TOLERANCE OF SALMONELLA

1972 ◽  
Vol 35 (1) ◽  
pp. 39-44 ◽  
Author(s):  
Jack R. Matches ◽  
J. Liston
Keyword(s):  
Salt Tolerance ◽  
Salmonella Typhimurium ◽  
Growth Temperature ◽  
Low Temperatures ◽  
Incubation Temperature ◽  
Maximum Growth ◽  
Nutrient Broth ◽  
Maximum Growth Temperature ◽  
Low Levels ◽  
Salmonella Heidelberg

Salt has been shown effective in preventing growth of salmonellae in foods. Many of the studies reported in the literature have been on the lethal action of high levels of salt as used in curing brines. Little information is available on the interaction of incubation temperature and low levels of salt on the growth of salmonellae. The growth of Salmonella heidelberg, Salmonella typhimurium, and Salmonella derby in nutrient broth containing 0 to 8% added NaCl (in 0.5 or 1% increments) has been tested by shake cultures at 8, 12, 22, and 37 C. In addition, S. heidelberg has also been tested in 0 to 9% added NaCl at 39, 41, 43, and 45 C. At 8 C, growth of S. heidelberg took place in 1 and 2% added NaCl; S. typhimurium increased in numbers in 1% added NaCl; and S. derby failed to increase. When incubated at 12 C, the three serotypes were all able to increase in numbers in the range of 0 to 4% NaCl. At 22 C, this range increased from 0 to a maximum of 5 to 8%. When incubated at 37 C, the organisms were able to increase in numbers in up to 7 to 8% NaCl. The salinity of the medium was not found to increase the maximum growth temperature of S. heidelberg as has been reported in the literature for other organisms. Low levels of salt were found to stimulate growth of salmonellae. This stimulation was more pronounced at low temperatures than near the optimum for the organisms. Since salt is used to preserve foods, these data are important in the preservation of perishable foods. Salt concentrations preventing growth of salmonellae at low temperatures may not be sufficient to prevent growth of these pathogens at higher temperatures.

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