Organic osmolytes in aerobic bacteria from Mono Lake, an alkaline, moderately hypersaline environment

Article Abstract:

1,4,5,6-tetrahydro-2-methyl-4-pyrimidinecarboxylic acid (ectoine) is the main organic solute in ML-D and ML-G aerobic gram-negative bacterial strains, present in the alkaline hypersaline Mono Lake, California. An increase in salinity increases the ectoine content of ML-G but it has no effect on the ectoine content of ML-D. The exogenous organic osmolyte dimethylsulfoniopropionate (DMSP) has no effect on ectoine levels, while glycine betaine alters the levels. ML-G accumulates small amounts of DMSP, which become the main osmolyte under low nitrogen conditions.

Observations, Natural history, Gram-negative bacteria, Bacteria, Aerobic, Aerobic bacteria, Carboxylic acids, Mono Lake

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Role of osmolytes in adaptation of osmotically stressed and chill-stressed Listeria monocytogenes grown in liquid media and on processed meat surfaces

Article Abstract:

The accumulation of carnitine and glycine betaine confers chill and osmotic tolerance to Listeria monocytogenes grown both in meat and liquid media. The accumulation of these osmolytes depend on the temperature, osmolarity of the medium and the growth phase of the culture. Glycine betaine is more effective than carnitine in conferring tolerance probably by regulating cellular control mechanisms. The contribution of carnitine in the total osmolyte concentration is more in samples grown on meat than in liquid media.

Analysis, Physiological aspects, Microbiology, Cold adaptation, Cultures (Biology), Listeria monocytogenes, Carnitine, Osmosis

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Timing of induction of osmotically controlled genes in Salmonella enterica serovar Typhimurium, determined with quantitative real-time reverse transcription-PCR

Article Abstract:

The prediction of turgor control model and ionic strength model are tested by quantitative real-time reverse transcription-PCR analysis of the expression of six osmotically regulated genes in Salmonella enterica serovar Typhimurium. The obtained results are inconsistent with both the turgor control and the ionic strength control models.

Genetic aspects, Salmonella, Glycine, Chemical properties, Proline

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