Characterization of di-myo-inositol-1,1'-phosphate in the hyperthermophilic bacterium Thermotoga maritima

Article Abstract:

The phospho-compound di-myo-inositol-1,1'-phosphate (DIP) is present in significant concentration in the cytoplasm of the hyperthermophilic bacterium, Thermotoga maritima. The DIP concentration in T. maritima is unaffected by the pH of the growth medium, but responds to the growth temperature and external NaCl concentration. The purified DIP is completely stable at 90 degree celsius for 5 hrs. DIP offers hardly any stabilizing effect to either pyruvate ferredoxin oxidoreductase or hydrogenase of T. maritima, thus disqualifying to be called a general thermoprotectant.

Analysis, Organophosphorus compounds, Organic phosphorus compounds

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L-alanine production from glucose fermentation by hyperthermophilic members of the domains Bacteria and Archaea: a remnant of an ancestral metabolism?

Article Abstract:

Hyperthermophilic members of the Bacteria and Archaea domains of the order Thermotogales produce L-alanine by glucose fermentation. This feature appears to be an ancestral metabolic characteristic. Glucose metabolism also produces acetate, lactate, H2 and CO2. Thiosulfate decreases L-alanine content and increases acetate content in microorganisms that produce above 0.2 mol of L-alanine per mol of glucose. L-alanine and acetate content is unaffected by thiosulfate in microorganisms that produce below 0.2 mol of L-alanine per mol of glucose.

Physiological aspects, Archaeabacteria, Glucose metabolism, Alanine, Archaea

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Signature lipids and stable carbon isotope analyses of Octopus Spring hyperthermophilic communities compared with those of Aquificales representatives

Article Abstract:

The lipid profile of the hyperthermophilic community at Octopus Springs, Yellowstone National Park and its isotopic signature are described. These distinctive lipid profiles can be used to distinguish one organism from another.

Microbial metabolism

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