Alternation in colonization behaviors of Escherichia coli cells with rpoS or yggE deficiency on solid surfaces

Colonization on a solid surface is influenced by the cell surface appendages such as flagella and curli, of which expressions are regulated by rpoS gene encoding a sigma factor. In this study, we investigated the effect of rpoS or yggE (a rpoS‐related and stress‐responsive gene) deficiency on the colonization of Escherichia coli BW25113. Under a static condition, the deletion of rpoS or yggE induced 3.9‐ and 3.7‐fold higher colonization as compared to wild‐type cells, respectively, on the solid surfaces. However, under a liquid flow condition, only ΔyggE cells maintained the stable colonization on the surface, and the values of cell layer thickness and cell coverage on the surface were 17 and 9.2 times as high as those of wild‐type cells, respectively. Gene expression analyses revealed that the deletion of rpoS or yggE positively impacted the expressions of genes involved in flagellum formation. On the other hand, curli assembly was severely prohibited by the rpoS deficiency. Here, we proposed that the plentiful flagella on the ΔrpoS and ΔyggE cell surfaces facilitated mainly the colonization under the static condition. Meanwhile, curli existing on the ΔyggE cell surface played an important role in keeping stable cell attachment and developing attached colonies under the flow stress condition. Biotechnol. Bioeng. 2013; 110: 1050–1056. © 2013 Wiley Periodicals, Inc.     

On the measurement of pH in Escherichia coli by 31P nuclear magnetic resonance

The ³¹P high resolution NMR spectra of concentrated suspensions of Escherichia coli cells have been measured at 145.8 MHz. The position of the orthophosphate resonance is used as a measure of internal and external pH. In accord with Paddan, Zilberstein and Rottenberg ((1976) Eur. J. Biochem. 63, 533–541) it is shown that when properly energized the internal pH is 7.5 ± 0.1. By synchronizing the NMR data acquisition with 3-s bursts of O₂ it is possible to measure the internal pH with a time resolution of about 1 s. It is shown that at 20°C the pH remains constant for times longer than 15 s after the oxygen is discontinued and it decays in several minutes.     

Moisture distribution and texture of spaghetti rehydrated under different conditions

Dried spaghetti was rehydrated to its optimal cooking state, known as al dente, at 60, 80, and 100 °C, in distilled water or 0.1, 1.0, and 2.0 mol/L sodium chloride solutions. Then, the moisture distributions and stress–strain curves were examined to identify the major factors governing the texture of rehydrated spaghetti. The difference in moisture content between the inner and peripheral regions of rehydrated spaghetti and its breaking stress were greater at higher rehydration temperatures; however, rehydration temperature did not affect breaking strain. The sodium chloride concentration of the immersion solution did not affect moisture distribution or breaking stress, while breaking strain was decreased by rehydration at higher sodium chloride concentrations. The results obtained in this study suggest that moisture distribution within spaghetti and its material properties govern its breaking stress and strain, respectively.