Sporulation of Bacillus stearothermophilus

A broth medium containing tryptone and manganese sulfate supported heavy sporulation of Bacillus stearothermophilus ATCC 7953 (NCA 1518) and four isolates identified as B. stearothermophilus. Maximal spore yields were obtained by use of inocula grown anaerobically in a medium containing glucose with aeration of sporulation medium via bubbling. After an extended stationary period, sporulation occurred concurrently with vegetative growth between 6 and 8 hr of incubation at 60 C. Omission of glucose from the inoculum or use of a “young” (2 hr) inoculum abolished the stationary period, but decreased spore yields. A requirement of oxygen for rapid vegetative growth and sporulation was demonstrated. Manganese (15 to 30 ppm) stimulated sporulation but did not enhance cell growth.     

嗜热脂肪芽孢杆菌质粒DNA的高压电穿孔转化研究

采用高压电穿孔法将穿梭质粒导入了嗜热脂肪芽胞杆菌(Bacillusstearothermophilus)K1041和T521菌株.以对数生长后期的菌体制备K1041转化细胞,以LB平板上于50℃培养的过夜菌制备T521转化细胞,细胞密度为5～7×109细胞/mL.电击条件如下电容25μF,电场强度10.0KV/cm,脉冲控制器设定200Ω.K1041和T521最高转化效率分别达2.01×104和1.19×102转化子/μgDNA.此外,研究发现T521和K1041中存在着DNA的限制/修饰系统.     

The Effect of Water Activity and aw-Controlling Solute on Sporulation of Bacillus cereus

The influence of water activity (aw) on the formation of phase bright, heat stable, and dipicoiir.ic acid-containing spores of Bacillus cereus T from stage III to stage IV forespores has beer. investigated. Decreasing a_w levels reduced the rate of sporulation and the number of forespores which lysed was determined by the a_w-controlling solute used. The limiting a_w value for ir.e formation of mature spores was about 0·95 for glucose, sorbitol and NaCl whereas it was about 0·91 for glycerol. The development of refractility. the synthesis of dipicolinic acid, and acquisition of heat stability were affected equally by decrease in a_w during sporulation. With the range of a_w value where spores could be formed NaCl and glycerol had no signifcant: influence on the D value of the resulting spores whereas at all a_w levels, when sorbitol was use: as the a_w-controlling solute, the heat resistance was greater than in the basal medium. It Is suggested that the a_w of the sporulation medium determines the quantity of spores rather than. the spore properties.     

脂蛋白（a）受体与LDL受体关系的研究

本文用蛋白质免疫印迹方法研究了猕猴肝细胞膜上脂蛋白（ａ）受体和ＬＤＬ受体。探讨当前尚有争议的脂蛋白（ａ）与ＬＤＬ的代谢是经同一受体途径还是不同受体途径。实验结果显示：脂蛋白（ａ）受体（－３００ｋＤ０与ＬＤＬ受体（－１８５ｋＤ）是分子量不同的两种受体。该结果揭示脂蛋白（ａ）有其自身的代谢途径。     

Effect of Ethyl Picolinate on Germination, Growth and Sporulation of Bacillus spp.

Ethyl picolinate inhibited outgrowth and sporulation of Bacillus cereus T and laboratory isolates of B. megaterium AH2 and AV1 and B. brevis AG4. The outgrowth-inhibition was relieved by supplementing the medium before inoculation with any of the following: aspartate, asparagine, leucine, lysine, phenylalanine, tyrosine and vitamin-free casamino acids. The uptake of radioactive precursors in the synthesis of proteins, ribonucleic acid and deoxyribonucleic acid was prevented when ethyl picolinate was added before inoculation. Cultures incubated for a short period before the addition of ethyl picolinate assimilated radioactive precursors, outgrew and divided after a lag. None of the cultures containing ethyl picolinate sporulated. Growth was not inhibited when a portion of vegetatively growing culture was transferred to medium containing ethyl picolinate.     

The Effect of Oidium lactis on the Sporulation of Bacillus coagulans in Tomato Juice

Oidium lactis can raise the pH of tomato juice in thin layers to a pH range optimum for sporulation of Bacillus coagulans in 24 hr at 25 C and in 48 hr at 35 C. The percentage of sporulation of B. coagulans was greater in tomato juice where O. lactis had grown than in the thermoacidurans broth. As high as 61.7% sporulation occurs within 24 hr in the tomato juice in which Oidium lactis had grown when this juice was incubated at 52 C. When tomato juice was adjusted to pH 5.0 and B. coagulans or a mixture of O. lactis and the vegetative cells of B. coagulans were added as an inoculum, only in the juice in which O. lactis was growing were spores produced within 72 hr at 35 C.     

Effect of Variation of Sporulation Time and Temperature on Thermostability of Bacillus cereus Spores

The optimum temperature for sporulation of a strain of Bacillus cereus was estimated at 30°–35°C, where the maximum yield of spores was obtained between 18 and 24 hours’ incubation. Sporulation was more rapid, but less extensive at 40°C and did not occur at all at 45°C. The heat resistance of the spores increased with the sporulation temperature from 20° to 40°C. The spores appear to be more susceptible to heat destruction in the early stage of spore production than after further incubation.     

培养条件对凝结芽孢杆菌芽孢形成的影响

目的:提高凝结芽孢杆菌芽孢形成率及芽孢数量,为凝结芽孢杆菌芽孢制剂的产业化生产提供理论依据.方法:在摇瓶、15L自动发酵罐中考察了碳源、氮源、无机盐、微量元素Mn2+、pH、温度、接种量、溶氧水平对凝结芽孢杆菌液体培养形成芽孢的影响.结果:芽孢形成的最适培养基组成为:麸皮20g/L,酵母膏5g/L,豆粕粉10g/L,NaCl 5g/L,K2HPO4 3g/L,MnSO4.3g/L;最适培养条件为:初始pH7.0,接种后最适起始芽孢浓度为106CFU/mL,培养温度为40℃,180r/min摇瓶培养,250mL三角瓶中最适装液体积为15mL.在15L自动发酵罐中扩大培养,控制溶氧在30%以上,培养20h,芽孢数量可达5.8×109CFU/mL,芽孢率达96.7%.结论:试验获得的最佳培养条件可进一步应用于生产.     

Bacillus thuringiensis Sporulation at Suboptimal Temperature

Bacillus thuringiensis var. thuringiensis Berliner grown at 14 C on a chemically defined liquid medium slowly produced spores and parasporal inclusions. Sporulation ultimately attained 50 to 100% of that of cultures grown at 30 C.     

Effect of pH on Adenine and Amino Acid Uptake During Sporulation in Saccharomyces cerevisiae

During the early stages of sporulation in Saccharomyces cerevisiae, the pH of the acetate sporulation medium rises to values of 8.0 or higher. Associated with this rise in pH is a reduced cell permeability to certain precursors of ribonucleic acid (RNA), deoxyribonucleic acid or protein. Uptake of adenine, alanine, and leucine was optimal at pH 5.6 to 6.0, but sporulation was inhibited when the sporulation medium was buffered below pH 7.0. Cellular impermeability can be largely overcome by adjusting the acetate sporulation medium to pH 6.0 for optimal uptake of ¹⁴ C-adenine during short pulses without any apparent effect on sporulation. Sporulating cells pulse-labeled 20 min at pH 6.0 incorporated 40 times more ¹⁴C-adenine into RNA than sporulating cells pulse-labeled at pH 8.0. This increased incorporation can be attributed to a 100-fold increase in labeled adenosine triphosphate in cells pulse-labeled at pH 6.0 where maximum uptake occurs.     

Synchronous Growth and Sporulation of Bacillus megaterium

Filtration of late log-phase cultures of Bacillus megaterium ATCC 19213 grown on defined sucrose salts medium (SS) or SS plus glutamate medium (SSG) through nine layers of Whatman no. 40 filter paper in a fritted-glass disc Büchner funnel resulted in filtrates containing cells which showed synchronous growth and proceeded to sporulation. SS cells completed one synchronous division after filtration; sporulation ensued after the cessation of growth. SSG cells completed two synchronous divisions and sporulation occurred during the second division. A high degree of synchrony of vegetative growth of SSG cells was evident by the stepwise pattern of growth, by the doubling of cell numbers at each division, the high division index, and by the rapid formation of sporulation cell types and homogeneity of cell types in the filtered cultures when compared with asynchronous cultures. Because the described system gives both good growth and sporulation synchrony, the method should be useful in delineating early events in sporulation and their regulation.     

Sporulation of Bacillus subtilis in Continuous Culture

Sporulation of Bacillus subtilis 168 was studied in chemostat cultures. Sporulation occurred at high frequency under limitation of growth by glucose or the nitrogen source in minimal medium, whereas rates of sporulation were low for Mg(2+), phosphate, citrate, or tryptophan limitation. Sporulation was found at all growth rates tested, and the incidence of spores increased with decrease in growth rate of the culture. Within the range of growth rates up to the maximum obtainable with the defined medium, no threshold effect of growth rate on sporulation was observed. By studying transient states, it was possible to determine the time taken for the appearance of a refractile spore after initiation of a cell to sporulation. Under conditions of glucose limitation, cells were found to be committed to sporulation as soon as they were initiated. In nitrogen-limited cultures, however, a partial relief of nitrogen limitation prevented the development of spores during the first hour after initiation. The results of experiments with multistep changes in dilution rate of a chemostat culture indicate that initiation to sporulation is probably restricted to a particular point in the cell division cycle.     

The Effect of Sporulation Temperature on the Resistance of Bacillus subtilis to a Chemical Inhibitor

The ability of spores of Bacillus subtilis to germinate at 50° in sublethal concentrations of chlorocresol is related to sporulation temperature as is the resistance of the subsequent outgrowth at 50° to this substance. The degree of germination, age of spores and amount of outgrowth produced are of minor importance in determining resistance of the outgrowth.     

Thermostable lipase of Bacillus Stearothermophilus: high-level production, purification, and calcium-dependent thermostability

An efficient expression system was developed for the production of the thermostable lipase from Bacillus stearothermophilus L1 in an Escherichia coli system. A structural gene corresponding to mature lipase was subcloned in the pET-22b(+) expression vector and its expression was induced by IPTG at 30 degrees C in E. coli cells. The lipase activity in a cell-free extract was as high as 448,000 units/g protein, which corresponds to as much as 26% of the total cellular protein and is 77 times higher than that of E. coli RR1/pLIP1. Based on its pI (7.4) and pH stability data reported previously, the L1 lipase was efficiently purified to homogeneity with CM (at pH 6.0) and DEAE (at pH 8.8) column chromatographies with a recovery yield of 62%. The specific activity of the purified enzyme was 1700 units/mg protein when olive oil emulsion was used as a substrate. Its optimum temperature for the hydrolysis of olive oil was 68 degrees C and it was stable up to 55 degrees C for 30 min-incubation. The thermostability increased by about 8-10 degrees in the presence of calcium ions. This calcium-dependent thermostability was confirmed by the tryptophan fluorescence emission kinetics showing that the enzyme starts to unfold at 66 degrees C in the presence of calcium ions but at 58 degrees C in the absence of calcium ions, implying that the calcium ions bind to the thermostable enzyme and stabilize the protein tertiary structure even at such high temperatures.     

Hydrolytic Enzymes and Sporulation in Bacillus intermedius

The investigation of the activity of extracellular hydrolytic enzymes and sporulation in the bacterium Bacillus intermedius 3-19 showed that the activity of ribonuclease is maximal in the glucose-containing growth medium, in which sporulation is suppressed. At the sporulation stages II–IV, the synthesis of phosphatase was not regulated by the factors that influence this synthesis in the phase of growth retardation. Caseinolytic activity exhibited two peaks. The first peak was observed when thiol-dependent proteinase began accumulating in the medium. The second peak corresponded to the late stages of sporulation, i.e., the stages of spore maturation and the autolysis of sporangium. The regulatory relationship between proteinase synthesis and sporulation and the possible role of extracellular phosphatases and proteinases in the sporulation are discussed.     

Sporulation in Bacillus subtilis. Morphological changes

1. When Bacillus subtilis was grown in a medium in which sporulation occurred well-defined morphological changes were seen in thin sections of the cells. 2. Over a period of 7.5hr. beginning 2hr. after the initiation of sporulation the following major stages were observed: axial nuclear-filament formation, spore-septum formation, release of the fore-spore within the cell, development of the cortex around the fore-spore, the laying down of the spore coat and the completion of the corrugated spore coat before release of the spore from the mother cell. 3. The appearance of refractile bodies and 2,6-dipicolinic acid and the development of heat-resistance began between 5 and 6.5hr. after initiation of sporulation. 4. The appearance of 2,6-dipicolinic acid and the onset of refractility appeared to coincide with a diminution of electron density in the spore core and cortex. 5. Heat-resistance was associated with the terminal stage, the completion of the spore coat. 6. The spore coat was composed of an inner and an outer layer, each of which consisted of three or four electron-dense laminae. 7. Serial sections through cells at an early stage of sporulation showed that the membranes of each spore septum were always continuous with the membranes of a mesosome, which was itself in close contact with the bacterial or spore nucleoid. 8. These changes were correlated with biochemical events occurring during sporulation.