Sporulation of protoplasts

Vegetative cells ofBacillus megaterium formed protoplasts in a sucrose-stabilized medium under the influence of lysozyme. The protoplasts sporulated during subsequent incubation. The morphological properties, germination, resistance to u. v. irradiation and thermo-resistance of protoplast spores were the same as with normal cells. It thus appears that in the later sporulation stages the spore formation occurs, without participation of the sporangium cell wall.     

Sporulation of bacilli

В ходе формирования спор о Bacillus мегатерий, цистеина и cystine содержанием белков увеличивается. Способность клеток к включению³⁵S цистеина заметно, поднятые в ходе формирование спор. Белки спор из Bacillus мегатерий содержат в пять раз насколько cystine плюс цистеина в вегетативной клетки до формирования спор. Possibillity что некоторые из цистеина и cystine могут быть синтезированы из метионина в ходе формирования спор, и возможной роли в их cystine белка Структура обсуждается.     

Sporulation Genes Associated with Sporulation Efficiency in Natural Isolates of Yeast

Yeast sporulation efficiency is a quantitative trait and is known to vary among experimental populations and natural isolates. Some studies have uncovered the genetic basis of this variation and have identified the role of sporulation genes (IME1, RME1) and sporulation-associated genes (FKH2, PMS1, RAS2, RSF1, SWS2), as well as non-sporulation pathway genes (MKT1, TAO3) in maintaining this variation. However, these studies have been done mostly in experimental populations. Sporulation is a response to nutrient deprivation. Unlike laboratory strains, natural isolates have likely undergone multiple selections for quick adaptation to varying nutrient conditions. As a result, sporulation efficiency in natural isolates may have different genetic factors contributing to phenotypic variation. Using Saccharomyces cerevisiae strains in the genetically and environmentally diverse SGRP collection, we have identified genetic loci associated with sporulation efficiency variation in a set of sporulation and sporulation-associated genes. Using two independent methods for association mapping and correcting for population structure biases, our analysis identified two linked clusters containing 4 non-synonymous mutations in genes – HOS4, MCK1, SET3, and SPO74. Five regulatory polymorphisms in five genes such as MLS1 and CDC10 were also identified as putative candidates. Our results provide candidate genes contributing to phenotypic variation in the sporulation efficiency of natural isolates of yeast.     

Conjugation in Bacilli

The review considers experimental data on the conjugal transfer of plasmids in the Bacillus cereus andBacillus subtilis groups (the transfer of large self-transmissible plasmids and the mobilization of small plasmids). Conjugation in bacilli is compared with conjugation in E. coli dependent on the F factor. Conjugation of bacilli in their natural habitats is also discussed.     

Sporulation of Clostridium thermosaccharolyticum

Good sporulation was induced in batch culture using carbon sources that have in common the effect of reducing growth rate.     

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.     

Sporulation in distilled water

Spores are formed when vegetative cells of sporing aerobes are shaken with distilled water at 37°. These spores are derived from the small number of cells which survive lysis. The sporulation process involves increase and concentration of solid material in the cell, and is achieved at the expense of the products of lysis of 80 to 90 per cent of the resuspended cells.