Biochemical genetics of bacterial sporulation. IV. Sequential development of resistances to chemical and physical agents during sporulation of Bacillus subtilis |
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Authors: | P Milhaud G Balassa |
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Institution: | (1) Départment de Biochimie Macromoléculaire, CNRS, Montpellier, France;(2) Ecole Nationale Supérieure de Chimie, Montpellier, France |
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Abstract: | Summary Resistances to various chemical agents appear sequentially during the sporulation of B. subtilis, with the following order: xylene-toluene-benzene-octanol-butanol-methanol, ethanol, chloroform, acetone, dioxane-pyridine-TCA, phenol. Heat-resistance increases gradually: resistance to 80°C for 10 min appears simultaneously with that to TCA and phenol, but spore maturation, as detected by heating at 90°C for two hours, continues for another 120 minutes. Various solvents and temperatures can be used as specific markers for the later stages of sporulation. Such markers cover more than a third of the entire process. Both chemical and temperature resistance markers are useful tools in the study of late sporulation events in wild type and in sporulation mutants. |
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