Temperature-dependent membrane fatty acid and cell physiology changes in coccoid forms of Campylobacter jejuni

Article Abstract:

Analysis of the ATP levels, fatty acid compositions and protein profiles during the transition from the spiral to the coccoid form of the Campylobacter jejuni, indicate that the cocci formation is not an effective process. The cocci formed at 4 degree centigrade and the spiral form participate in the contamination cycle of C. jejuni. At low temperatures the fatty acid composition of cocci and spiral forms are same, the levels of intracellular ATP are highest and there is no change in the protein profiles.

Analysis, Campylobacter, Composition, Fatty acids, Cell physiology

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Effect of adaption to ethanol on cytoplasmic and membrane protein profiles of oenococcus oeni

Article Abstract:

The practical application of commercial malolactic starter cultures of oenococcus oeni surviving direct inoculation in wine requires insight into mechanisms of ethanol toxicity and of acquired ethanol tolerance in the organism. Using a proteonic approach, evidence is provided for an active ethanol adaption response of O. oeni at membrane protein levels.

Science & research, Industrial organic chemicals, not elsewhere classified, Ethanol, Ethyl Alcohol Manufacturing, Bacteria, Membrane proteins, Alcohol, Cytoplasm, Chemical properties, Alcohol, Denatured

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