Heterogeneous production of laccase by mycelium of white-rot fungi

Mycelium of white-rot fungi secretes laccase into the medium. It was found by cultivation on malt-agar plates that the mycelium does not produce laccase equally in all its parts. The youngest hyphae at the margins of the colony represent usually the maximum producers, whereas older hyphae produce less or none at all. An exception here isCollybia velutipes which is the weakest producer of laccase of all the fungi studied and where only the older hyphae begin to secrete it. Manometric estimation of laccase showed that maximum specific activity of laccase is achieved at the boundary between the phases of initial and linear growth and i₁₁ some cases during the first half of linear growth. Ageing of the mycelium characterized by certain changes in its metabolism is reflected in changes of enzyme production by fungal hypha of different age.     

Flechtensystematische Studien VI. Die GattungSagiolechia Massal.

Eine taxonomische Studie über die GattungSagiolechia Massal. als wieter Teil einer Revision der FamilieGyalectaceae sensuZahlbruckner wird vorgelegt.     

Synergistic effects of ethanol and temperature on yeast mitochondria

At temperatures lower than 37°C, the ethanol inhibition constant (Ki) for growth or fermentation inrho ⁺ cells of theSaccharomyces cerevisiae strain S288C was always higher (1.1M) than inrho ^– mutants (0.7M). At 37°C these differences disappeared, and both strains were equally inhibited by ethanol (Ki=0.7m). Mitochondrial activity can be inhibited by high ethanol concentration and temperature. In fact, the stronger inhibition by ethanol of therho ⁺ strain at 37°C was due to the fact that, under these conditions, this strain loses the advantage conferred by mitochondrial activity since the induction ofrho ^– cells in the population is very high. This does not result in an increase in the frequency ofrho ^– mutants because of the poor viability of these mutants in conditions of high temperature and ethanol. In consequence, S288C strain becomes as strongly inhibited by ethanol as therho ^– mutant strains. Differences in viability were not related to the fatty acids and ergosterol composition of the strain. In the presence of ethanol, bothrho ⁺ andrho ^– strains modified their lipids in the same way, but these changes did not improve their ethanol tolerance. They were not due to differences in adaptation to ethanol either, since after successive transfers in ethanol, growth () and fermentation () rates in therho ^– mutants were increasingly inhibited with time, whereas in the S288C strain inhibition of and by ethanol remained unaltered. Rather,rho ^– mutants are less viable thanrho ⁺ cells because of the inability of the former to respire. At 37°C the Ki increased to 0.9M ethanol either when mitochondrial from highly ethanol-tolerant wine yeasts were transferred torho ^– mutants of the strain S288C or when the mitochondria of strain S288C were preadapted by growing the strain in glycerol instead of glucose before it was cultivated in ethanol.     

Subcellular localization of the major pneumococcal autolysin: a peculiar mechanism of secretion in Escherichia coli

The major pneumococcal autolysin (N-acetylmuramoyl-L-alanine amidase) has been localized in the cellular envelope of Streptococcus pneumoniae and Escherichia coli by using immunocytochemical labeling on ultrathin sections and whole-mounted cells. Cell fractionation experiments in E. coli confirmed the peripheral localization of the pneumococcal amidase and suggested that this enzyme is weakly bound to the outer face of the cytoplasmic membrane. This interaction does not depend on the presence of choline but represents an intrinsic property of the amidase. The autolysin, that is synthesized without any N-terminal signal sequence (García, P., García, J. L., García, E., and López, R. (1986) Gene (Amst.) 43, 265-272) was not processed during translocation. A new regulatory mechanism that might be specific for bacterial autolysins is discussed.