Thermal tolerance differs between co-occurring congener beetle species in marine supratidal rockpools

2021 ◽  
Author(s):  
JM Mirón-Gatón ◽  
M Botella-Cruz ◽  
AJ García-Meseguer ◽  
A Millán ◽  
J Velasco
Keyword(s):  
Thermal Tolerance ◽  
Beetle Species

scholarly journals Protein expression parallels thermal tolerance and ecologic changes in the diversification of a diving beetle species complex

Heredity ◽  
2015 ◽  
Vol 116 (1) ◽  
pp. 114-123 ◽  
Author(s):  
A Hidalgo-Galiana ◽  
M Monge ◽  
D G Biron ◽  
F Canals ◽  
I Ribera ◽  
...  
Keyword(s):  
Protein Expression ◽  
Thermal Tolerance ◽  
Species Complex ◽  
Beetle Species ◽  
Diving Beetle

A distribution atlas of legally protected ground beetle species (Coleoptera: Carabidae) occurring in the Łódź Province, central Poland

2013 ◽  
Vol 56 (2) ◽  
pp. 89-112
Author(s):  
Radomir Jaskuła ◽  
Anna Stępień ◽  
Przemysław Włodarczyk ◽  
Iwona Słowińska-Krysiak
Keyword(s):  
Ground Beetle ◽  
Beetle Species ◽  
Central Poland ◽  
Distribution Atlas

scholarly journals Thermal Inactivation of Susceptible and Multiantimicrobial-Resistant Salmonella Strains Grown in the Absence or Presence of Glucose

2003 ◽  
Vol 69 (7) ◽  
pp. 4123-4128 ◽  
Author(s):  
R. T. Bacon ◽  
J. R. Ransom ◽  
J. N. Sofos ◽  
P. A. Kendall ◽  
K. E. Belk ◽  
...  
Keyword(s):  
Heat Stress ◽  
Protective Effect ◽  
Thermal Tolerance ◽  
Thermal Inactivation ◽  
Survival Curves ◽  
Acid Adaptation ◽  
Circulating Water ◽  
Glucose Levels ◽  
Study Results ◽  
Peptone Water

ABSTRACT The heat resistance of susceptible and multiantimicrobial-resistant Salmonella strains grown to stationary phase in glucose-free tryptic soy broth supplemented with 0.6% yeast extract (TSBYE−G; nonadapted), in regular (0.25% glucose) TSBYE, or in TSBYE−G with 1.00% added glucose (TSBYE+G; acid adapted) was determined at 55, 57, 59, and 61°C. Cultures were heated in sterile 0.1% buffered peptone water (50 μl) in heat-sealed capillary tubes immersed in a thermostatically controlled circulating-water bath. Decimal reduction times (D values) were calculated from survival curves having r 2 values of >0.90 as a means of comparing thermal tolerance among variables. D 59°C values increased (P < 0.05) from 0.50 to 0.58 to 0.66 min for TSBYE−G, TSBYE, and TSBYE+G cultures, respectively. D 61°C values of antimicrobial-susceptible Salmonella strains increased (P < 0.05) from 0.14 to 0.19 as the glucose concentration increased from 0.00 to 1.00%, respectively, while D 61°C values of multiantimicrobial-resistant Salmonella strains did not differ (P > 0.05) between TSBYE−G and TSBYE+G cultures. When averaged across glucose levels and temperatures, there were no differences (P > 0.05) between the D values of susceptible and multiantimicrobial-resistant inocula. Collectively, D values ranged from 4.23 to 5.39, 1.47 to 1.81, 0.50 to 0.66, and 0.16 to 0.20 min for Salmonella strains inactivated at 55, 57, 59, and 61°C, respectively. zD values were 1.20, 1.48, and 1.49°C for Salmonella strains grown in TSBYE+G, TSBYE, and TSBYE−G, respectively, while the corresponding activation energies of inactivation were 497, 493, and 494 kJ/mol. Study results suggested a cross-protective effect of acid adaptation on thermal inactivation but no association between antimicrobial susceptibility and the ability of salmonellae to survive heat stress.

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