Pigmentation phenotype instability in Myxococcus xanthus

1977 ◽  
Vol 23 (12) ◽  
pp. 1657-1662 ◽  
Author(s):  
Robert P. Burchard ◽  
Ann C. Burchard ◽  
J. H. Parish

Cells of Myxococcus xanthus FB2 produce tan or yellow colonies. Subcultures of tan colonies yielded tan and yellow colonies and subcultures of most yellow colonies yielded only yellow colonies. Strain FB2 variants in which the color type is more stable were obtained. Yellow cells were distinguishable from tan by the presence of a pigment(s) with an absorption maximum at 379 nm. Fluctuation Test experiments and the presence of this pigment(s) in liquid cultures of FB2 indicated that tan phenotype cells spontaneously became or segregated yellow cells in liquid culture. The frequency of appearance of yellow cells was increased in low density cultures (<106/ml). The increase cannot be explained by differences in growth rates of the two phenotypes. No evidence that cell–cell contact or culture medium constituents affect the appearance of the yellow phenotype was found. Ultraviolet irradiation of FB2 resulted in an increased proportion of cells producing yellow colonies among the survivors. Greater UV resistance of yellow cells and UV-induced conversion of tan to yellow accounts for this increase. Low level photoreactivation of viability and of the tan phenotype occurred. Incubation of FB2 in medium containing mitomycin C, nalidixic acid, phenethyl alcohol, or at 36.5 °C also resulted in conversion of tan to yellow cells.

1986 ◽  
Vol 41 (11-12) ◽  
pp. 959-962 ◽  
Author(s):  
Hans-Peter Hanssen ◽  
Wolf-Rainer Abraham

Abstract The basidiomycete Lentinellus cochleatus CBS 201.47 was cultivated on a defined synthetic liquid culture medium containing glucose (2%), asparagine (0.15%), malt extract (0.2%), and mineral salts. 12 weeks old cultures produced a “sweet” odour with an anise-or cinnamon-like note. 3 major volatiles could be identified from the steam distillates by their GC/MS-and 1H NMR data. Predominant constituents were the acyclic sesquiterpene alcohols trans-nerolidol (41.4%) and fokienol (14.8%). 2,2-Dimethyl-6-formylchromene (6.1%) is described for the first time as a natural product. Besides these, 15 minor constituents could be identified or chemically charac­terized, respectively, the majority of them being sesquiterpene hydrocarbons and alcohols.


2011 ◽  
Vol 84 (1) ◽  
pp. 52-60 ◽  
Author(s):  
Nikki Kenters ◽  
Gemma Henderson ◽  
Jeyamalar Jeyanathan ◽  
Sandra Kittelmann ◽  
Peter H. Janssen

Blood ◽  
1982 ◽  
Vol 59 (2) ◽  
pp. 250-257
Author(s):  
T Nagasawa ◽  
M Nakazawa ◽  
T Abe

A liquid culture system is described for murine megakaryocyte progenitor cells (CFU-M) in the presence of pokeweed-mitogen-stimulated spleen-cell conditioned medium. There were dose-related responses between the number of CFU-M developed and the number of cells cultured and the dosage of conditioned medium in this liquid culture system. Murine CFU-M were abundantly cloned in this system an the plating efficiency was similar in comparison with that in a plasma clot system. The acetylcholinesterase-positive colonies (more than 4 acetylcholinesterase-positive cells) were clearly seen on day 3 of culture, and they reached a maximum (60.5 +/- 10.7/2 x 10(5) cells) on day 7 of culture. Ultrastructural analyses of megakaryocytic maturation in this system showed that a few megakaryocytes produced platelets that were released in the culture medium on day 5 of culture. This liquid culture system is suitable for the study of the dynamic process of the megakaryocyte-platelet system.


1938 ◽  
Vol 21 (5) ◽  
pp. 601-620 ◽  
Author(s):  
M. Kunitz

1. A powerful kinase which changes trypsinogen to trypsin was found to be present in the synthetic liquid culture medium of a mold of the genus Penicillium. 2. The concentration of kinase in the medium is increased gradually during the growth of the mold organism and continues to increase for some time even after the mold has ceased growing. 3. Mold kinase transforms trypsinogen to trypsin only in an acid medium. It differs thus from enterokinase and trypsin which activate trypsinogen best in a slightly alkaline medium. 4. The action of the mold kinase in the process of transformation of trypsinogen is that of a typical enzyme. The process follows the course of a catalytic unimolecular reaction, the rate of formation of a definite amount of trypsin being proportional to the concentration of kinase added. The ultimate amount of trypsin formed, however, is independent of the concentration of kinase used. 5. The formation of trypsin from trypsinogen by mold kinase is not accompanied by any measurable loss of protein. 6. The temperature coefficient of formation of trypsin from trypsinogen by mold kinase varies from Q5–15 = 1.70 to Q25–30 = 1.25 with a corresponding variation in the value of µ from 8100 to 4250. 7. Trypsin formed from trypsinogen by means of mold kinase is identical in crystalline form with the crystalline trypsin obtained by spontaneous autocatalytic activation of trypsinogen at pH 8.0. The two products have within the experimental error the same solubility and specific activity. A solution saturated with the crystals of either one of the trypsin preparations does not show any increase in protein concentration or activity when crystals of the other trypsin preparation are added. 8. The Penicillium mold kinase has a slight activating effect on chymo-trypsinogen the rate being only 1–2 per cent of that of trypsinogen. The activation, as in the case of trypsinogen, takes place only in an acid medium. 9. Mold kinase is rapidly destroyed when brought to pH 6.5 or higher, and also when heated to 70°C. In the temperature range of 50–60°C. the inactivation of kinase follows a unimolecular course with a temperature coefficient of Q10 = 12.1 and µ = 53,500. The molecular weight of mold kinase, as determined by diffusion, is 40,000.


1989 ◽  
Vol 52 (2) ◽  
pp. 105-108 ◽  
Author(s):  
SUSAN S. SUMNER ◽  
STEVE L. TAYLOR

A detection method for histamine-producing, dairy-related bacteria was developed that involves a two-step sequential enzyme system. First, isolated bacteria are incubated in MRS broth or trypticase soy broth fortified with histidine. The histamine formed during this incubation period is reacted with diamine oxidase, which catalyzes the oxidation of histamine to form imidazole acetaldehyde, ammonia, and hydrogen peroxide. The hydrogen peroxide is then detected by the formation of crystal violet from the leuco base in the presence of horseradish peroxidase. Liquid culture medium containing bacteria that produce greater than 1200 nmole histamine per ml will develop a positive purple color. Cultures containing bacteria that produce little or no histamine will not develop a purple color. Other amines often found in cheese, such as tyramine, cadaverine, or putrescine, will not interfere with the color formation.


1971 ◽  
Vol 34 (3) ◽  
pp. 119-123 ◽  
Author(s):  
C. N. Shih ◽  
E. H. Marth

A rapid and efficient method has been developed to recover aflatoxin from cheese and other foods. The procedure involves: (a) blending the sample with a mixture of chloroform, methanol, and water (solvents are used in such proportions that a miscible (monophasic) system is formed, (b) adding more chloroform and water so the mixture becomes biphasic, (c) filtering to remove the food residue, (d) separating the lower chloroform layer which contains virtually all of the aflatoxin, and (e) purification, if necessary, of the material in step (d) after it has been concentrated. Purification is achieved by sequential addition of methanol, water, and hexane; recovery of tho methanol-water fraction; and extraction of aflatoxins from it with chloroform. Purification can be eliminated if the substrate contains little or no lipid or pigment which, if present, interfere with thin-layer chromaographic analysis. Extraction can be done in approximately 35 min and purification in approximately 20 min. When aflatoxins were added to various substrates, the method recovered 92–98% B1 and 96–100% G1 from rice; 95–96% B1 and 90–95% G1 from peanut butter; 93–94% B1 and 92–98% G1 from Cheddar cheese; 100% B1 and G1 from corn meal; 91–100% B1, 91–100% B2, 90–96% G1, and 92–100% G2 from brick cheese; and 97–100% B1, 95–100% B2, 92–100% G1, and 98–100% G2 from a liquid culture medium.


2020 ◽  
Vol 39 (11) ◽  
pp. 1415-1424
Author(s):  
Yuhya Wakasa ◽  
Atsushi Kasai ◽  
Muneo Yamazaki ◽  
Yutaka Tabei ◽  
Mutsuo Tsuyama ◽  
...  

1981 ◽  
Vol 27 (12) ◽  
pp. 1267-1271
Author(s):  
Eeva-Liisa Nurmiaho-Lassila ◽  
Kielo Haahtela ◽  
Veronica Sundman

N2-fixing strains of Azospirillum lipoferum, when grown in liquid culture, produce spiral structures, here named "spirae." The diameter of a spira varies between 40 and 55 nm and its length is variable. Each spira consists of a single helical thread, approximately 5 nm in diameter. These spirae are either attached to the cell, mostly wound around the single polar flagellum, or unattached in the culture medium.


Sign in / Sign up

Export Citation Format

Share Document