Stabilisierung potentieller Transformanten von Bacillus subtilis durch ß-Phenäthylalkohol

✍ Scribed by Dr. Sigrid Kretschmer

• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 413 KB
• Volume: 11
• Category: Article
• ISSN: 0233-111X
• DOI: 10.1002/jobm.19710110803

✦ Synopsis

The addidion of 0.3% PEA to Bacillus subtilis cultures a t the time of nitrogen-limitation did not affect the colony forming ability of the cells for several hours. However, the formation of spores in such cultures was completely inhibited, if 0.3% PEA was present during the first two hours of sporogenesis.

I f PEA was given to a culture containing potential transformants, their loss, which accounted for 99% in PEA-free cultures, was suppressed. Because the same concentrations of PEA had the same quantitative effects on both sporulating cells a t time t, and potential transformants, i t is concluded that comparable processes may occur in these types of cells. This would indicate that transformants undergo sporulation after having lost their competence and that the stabilizing effect of PEA is due to the conservation of the early reversible phase of sporogenesis.