Changes in Composition and Content of Mycolic Acids in Glutamate-Overproducing Corynebacterium glutamicum
スポンサーリンク
概要
- 論文の詳細を見る
Overproduction of glutamate by Corynebacterium glutamicum is induced by biotin limitation or by the supplementation of specific detergents, sublethal amounts of penicillin, or cerulenin. But, it remains unclear why these different treatments, which have different sites of primary action, produce similar effects.In this study, it was found that the cellular content of mycolic acids—characteristic constituents of Corynebacterineae that are synthesized from fatty acids and form a cell surface layer—decreased under all conditions that induced glutamate overproduction. Furthermore, short mycolic acids increased under conditions of biotin limitation and cerulenin supplementation. These results suggest that different treatments produce the same effect that causes defects in the mycolic acid layer. This is perhaps one of the key factors in overproduction of glutamate by C. glutamicum.
- 社団法人 日本農芸化学会の論文
- 2006-01-23
著者
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Sakuradani Eiji
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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Shimizu Sakayu
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
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KUDO Takuji
Japan Collection of Microorganisms, The Institute of Physical and Chemical Research (RIKEN)
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Sakuradani Eiji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Shimizu Sakayu
Division Of Applied Life Science Graduate School Of Agriculture Kyoto University
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Kudo Takuji
Japan Collection Of Microorganisms Bioresource Center Riken
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Kudo Takuji
Japan Collection Of Microorganisms (jcm) Institute Of Physical And Chemical Research (riken)
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HASHIMOTO Ken-ichi
Department of Environmental Materials Science, Tokyo Denki University
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KAWASAKI Hisashi
Department of Environmental Materials Science, Tokyo Denki University
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AKAZAWA Kouki
Department of Environmental Materials Science, Tokyo Denki University
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NAKAMURA Jun
Applied Microbiology Laboratory, Fermentation and Biotechnology Laboratories, Ajinomoto Co., Inc.
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ASAKURA Youko
Advanced Technology Department, Fermentation and Biotechnology Laboratories, Ajinomoto Co., Inc.
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NAKAMATSU Tsuyoshi
Department of Environmental Materials Science, Tokyo Denki University
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Akazawa Kouki
Department Of Environmental Materials Science Tokyo Denki University
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Asakura Youko
Advanced Technology Department Fermentation And Biotechnology Laboratories Ajinomoto Co. Inc.
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Kawasaki Hisashi
Department Of Green And Sustainable Chemistry Tokyo Denki University
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Kawasaki Hisashi
Department Of Environmental Materials Science Tokyo Denki University
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Nakamatsu Tsuyoshi
Department Of Green And Sustainable Chemistry Tokyo Denki University
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Nakamatsu Tsuyoshi
Department Of Environmental Materials Science Tokyo Denki University
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Hashimoto Ken-ichi
Department Of Green And Sustainable Chemistry Tokyo Denki University
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Hashimoto Ken-ichi
Department Of Civil Engineering And Architecture The Tokuyama College Of Technology
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Nakamura Jun
Applied Microbiology Laboratory Fermentation And Biotechnology Laboratories Ajinomoto Co. Inc.
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Hashimoto Ken-ichi
Department of Civil Engineering and Architecture
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Nakamatsu Tsuyoshi
Department of Agricultural Chemistry, The University of Tokyo
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