Stability of Plasmid-Bearing Microorganisms in Batch and Continuous Cultures
スポンサーリンク
概要
- 論文の詳細を見る
The stability of five microbial strains bearing a domestic and/or exotic plasmid was investigated in continuous culture to obtain basic information on the fate of genetically engineered microorganisms released in the natural environment.The three strains with an exotic plasmid were constructed by the conjugal or mobilized transfer of conjugative plasmid R 100-1 and non-conjugative plasmid RSF2124. Plasmid loss occurred only at the declining growth phase of batch culture of the transconjugants; the ratio of plasmid-free cells was 40-50% at the end of the culture, independent of the strains, whereas the plasmid in the native host cells was maintained at almost 100% of stability.In continuous culture of the transconjugant cells, the population ratio of plasmid-free cells at the pseudo-steady state was between 5-80% depending on the strain. The plasmid-bearing cells were not washed out of continuous fermentor for 43 generations but maintained their quasi-stable concentration with some degree of oscillation. Simultaneous loss and retransfer of the plasmid from and to its host cells is suggested for the explanation.
- 社団法人日本生物工学会の論文
- 1988-02-25
著者
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Wang P‐c
Institute Of Applied Microbiology University Of Tokyo
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Wang Pi-chao
Institute Of Applied Biochemistry University Of Tsukuba
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Ohtake H
Institute Of Applied Microbiology University Of Tokyo
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Ohtake Hisao
Institute Of Applied Microbiology The University Of Tokyo
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Ohtake Hisao
Department Of Fermentation Technology Hiroshima University
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TODA KIYOSHI
Institute of Applied Microbiology, The University of Tokyo
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Toda K
Univ. Tokyo Tokyo Jpn
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Toda K
Department Of Applied Chemistry And Biotechnology Niigata Institute Of Technology
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Toda K
Faculty Of Engineering Niigata Institute Of Technology
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Wang Pi-chao
Graduate School Of Life And Environmental Science University Of Tsukuba
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Wang Pi-chao
Institute Of Applied Biochemistry Tsukuba University
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Tayama Kenji
Nakano Biochemical Research Institute Nakano Vinegar Co. Ltd.
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Toda Kiyoshi
Faculty Of Engineering Niigata Institute Of Technology
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Toda Kiyoshi
Institute Of Applied Microbiology University Of Tokyo
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Toda Kiyoshi
Institute Of Applied Microbiology The University Of Tokyo
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