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温度和葡萄糖浓度对嗜水气单胞菌产生N-丁酰基-L-高丝氨酸内酯的影响。

Effect of temperature and glucose concentration on the N-butanoyl-L-homoserine lactone production by Aeromonas hydrophila.

作者信息

Medina-Martínez M S, Uyttendaele M, Demolder V, Debevere J

机构信息

Laboratory of Food Microbiology and Food Preservation, Faculty of BioScience Engineering, Ghent University, UGent, Coupure Links, 653-9000 Ghent, Belgium.

出版信息

Food Microbiol. 2006 Sep;23(6):534-40. doi: 10.1016/j.fm.2005.09.010. Epub 2005 Nov 14.

Abstract

N-butanoyl-L-homoserine lactone (C4-HSL) production by Aeromonas hydrophila 519 has been established. C4-HSL production at 22 and 30 degrees C was found after 20-24 h of incubation corresponding to a population density of ca. 10(8)-10(9) cfu/ml, respectively. Reduced C4-HSL production was noted after 72 h of incubation at 12 degrees C when the culture reached ca. 10(9) cfu/ml. No C4-HSL production was detected at 37 degrees C, although a dense population was obtained. In LB broth supplemented with 0.1% and 0.5% glucose, C4-HSL production was noted whereas with 1% glucose no C4-HSL was detected although a high colony count was obtained. In the latter culture residual levels of glucose (0.65%) were found after 43 h whereas in the 0.1% and 0.5% supplemented LB, glucose was quickly consumed which may have stimulated C4-HSL production. In conclusion, the present study shows an effect of environmental conditions (temperature, glucose concentration) on the C4-HSL production and warrants further investigation to elucidate the effect of external conditions on production of AHL signal molecules to reveal the relevance of quorum sensing in, e.g. foods.

摘要

嗜水气单胞菌519产N-丁酰基-L-高丝氨酸内酯(C4-HSL)的情况已得到确认。在22℃和30℃培养20 - 24小时后分别检测到C4-HSL的产生,此时相应的菌液浓度约为10⁸ - 10⁹ cfu/ml。在12℃培养72小时后,当菌液浓度达到约10⁹ cfu/ml时,C4-HSL的产量有所下降。在37℃时,尽管获得了高密度的菌液,但未检测到C4-HSL的产生。在添加了0.1%和0.5%葡萄糖的LB肉汤中,检测到了C4-HSL的产生;而在添加1%葡萄糖的情况下,尽管获得了较高的菌落数,但未检测到C4-HSL。在后一种培养物中,43小时后发现葡萄糖残留水平为0.65%;而在添加0.1%和0.5%葡萄糖的LB肉汤中,葡萄糖很快被消耗,这可能刺激了C4-HSL的产生。总之,本研究表明环境条件(温度、葡萄糖浓度)对C4-HSL的产生有影响,有必要进一步研究以阐明外部条件对AHL信号分子产生的影响,从而揭示群体感应在例如食品中的相关性。

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