Recovery of Escherichia coli IFO3301 Injured by Glycine and Ethanol
スポンサーリンク
概要
- 論文の詳細を見る
The recovery of Escherichia coli IFO3301 injured by glycine (Gly) and/or ethanol (Et) was investigated. After treatment with 0.39 M Gly (Gly0.39) and 3 M Et (Et3), cells recovered in VSHINSKY broth (V-broth) but were unable to grow in glycerol. Further, the recovery was delayed in the presence of 0.75 M Gly and 1 M Et (Et1). In Et1-injured cells, ammonium lactate was required to restore respiratory activity. The organic ingredients of V-broth rescued the respiratory activity of the injured cells in the presence of puromycin, chloramphenicol and sodium azide. Treatment with Et at 3 M stopped the respiratory activity completely in V-broth. The β-Galactosidase (β-Gal) activity of the cells decreased slightly after treatment with 0.26 M Gly or Et1. Not only 2 M Et (Et2) combined with Gly0.26 but also Et2 alone inhibited the β-Gal activity strongly. This indicated that Et inhibited the β-Gal induction more than Gly. The results suggested that Et plays a role in the prevention of protein synthesis and respiratory electron transport to inhibit bacterial growth.
- 社団法人 日本食品科学工学会の論文
- 2002-11-01
著者
-
MIYAGUCHI Yuji
College of Agriculture, Ibaraki University
-
Tsutsumi Masakazu
College Of Agriculture Ibaraki University
-
Miyaguchi Y
College Of Agriculture Ibaraki University
-
Miyaguchi Yuji
College Of Agriculture Ibaraki University
-
Tsutsumi M
College Of Agriculture Ibaraki University
-
HU Jianen
College of Agriculture, Ibaraki University
-
KURUSU Yasurou
College of Agriculture, Ibaraki University
-
Kurusu Yasurou
College Of Agriculture Ibaraki University
-
Hu Jianen
College Of Agriculture Ibaraki University
関連論文
- Effect of Bacillus subtilis var. natto Fermented Soybean on Growth Performance, Microbial Activity in the Caeca and Cytokine Gene Expression of Domestic Meat Type Chickens
- Improvement of Digestibility of Bovine Serum Albumin by Chemical Treatment and Reduction in the Antigenicity of the Digests
- Improvement of the gelling properties of meat emulsion gel by the addition of porcine sarcoplasmic proteins
- Improvement of the emulsifying properties of porcine sarcoplasmic proteins with a low-molecular weight surfactant by the two-step emulsification method
- Recovery of Escherichia coli IFO3301 Injured by Glycine and Ethanol
- Thermal and Functional Properties of Porcine Sarcoplasmic Proteins : A Comparison with Some Water-soluble Animal Proteins
- Thermal and Functional Properties of Porcine Sarcoplasmic Proteins : A Comparison with Some Water-soluble Animal Proteins
- Physicochemical Properties of Silk Fibroin after Solubilization Using Calcium Chloride with or without Ethanol
- Simple method for isolation of glyceraldehyde 3-phosphate dehydrogenase and the improvement of myofibril gel properties
- Molecular Interaction Studies Evaluating the Gelation of Myosin B with Glyceraldehyde 3-phosphate Dehydrogenase after Succinylation
- Molecular Interaction Studies Evaluating the Gelation of Myosin B with Glyceraldehyde 3-phosphate Dehydrogenase after Succinylation