Autolysis of Bacillus subtilis induced by low temperature

Svarachorn, Ancharida; Tsuchido, Tetsuaki; Shinmyo, Atsuhiko; Takano, Mitsuo

doi:10.1016/0922-338x(91)90283-m

Cited by 13 publications

(7 citation statements)

References 11 publications

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“…Autolysis is a very appealing method for enzyme extraction in those organisms prone to autolysis, like yeasts (Knorr et al 1979;Kollar et al 1991) and bacilli (Svarachorn et al 1991). Under certain stress conditions (i.e.…”

Section: Extraction Of Intracellular Enzymesmentioning

confidence: 99%

Enzyme Production

Illanes

2008

Enzyme Biocatalysis

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Section: Extraction Of Intracellular Enzymesmentioning

confidence: 99%

Enzyme Production

Illanes

2008

Enzyme Biocatalysis

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“…However, a coupling of lysis with the chemiosmotic potential of the membrane has been proposed (151). In general, limitation of the C and N source (357), as well as low temperature (358), causes cells to lyse. Lysis seems to be triggered by an unbalanced synthesis of macromolecules, especially of peptidoglycan (357).…”

Section: Release Of Dna From Cultured Cellsmentioning

confidence: 99%

Bacterial gene transfer by natural genetic transformation in the environment.

Lorenz

Wackernagel

1994

Microbiological Reviews

864

554

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Sequence divergence .589 Incidence and level of competence in natural isolates.589 Physiological effects of DNA uptake .590 Environmental Level 590 DEDUCTIVE EVIDENCE FOR BACTERIAL TRANSFORMATION. 590 BIOLOGICAL FUNCTIONS OF DNA UPTAKE OTHER THAN GENE ACQUISITION.591 Regulation of Gene Expression.591 Protection of Cells against Bacteriophages .592 Supply with Nutrients. 592 DNA Repair.592 CONCLUSIONS AND PERSPECTIVES. 592 ACKNOWLEDGMENTS .59 REFERENCES.593 LORENZ AND WACKERNAGEL TABLE 1. Naturally transformable prokaryotic speciesa Species isolated from terrestrial Transformation frequency or aquatic habitats (chromosomal marker Reference(s) transformants/viable cell) Photolithotrophic Agmenellum quadruplicatum Anacystis nidulans Chlorobium limicola Nostoc muscorum Synechocystis sp. strain 6803 Synechocystis sp. strain OL50 Chemolithotrophic Thiobacillus thioparus Thiobacillus sp. strain Y Heterotrophic Achromobacter spp. Acinetobacter calcoaceticus Azotobacter vinelandii Bacillus subtilis Bacillus licheniformis Deinococcus (Micrococcus) radiodurans Lactobacillus lactis Mycobacterium smegmatis Pseudomonas stutzeri (and related species) Rhizobium meliloti Streptomyces spp. Thermoactinomyces vulgaris Thermus thermophilus Thermus flavus Thermus caldophilus Thermus aquaticus Vibrio sp. strain D19 Vibrio sp. strain WJT-1Cd Vibrio parahaemolyticus Methylotrophic Methylobacterium organophilum Archaebacteria Methanobacterium thermoautotrophicum Methanococcus voltae Clinical isolates of pathogenic species Campylobacter jejuni Campylobacter coli Haemophilus influenzae Haemophilus parainfluenzae Helicobacter pylori Moraxella spp. Neisseria gonorrhoeae Neisseria meningitidis Staphylococcus aureus Streptococcus pneumoniae Streptococcus sanguis Streptococcus mutans 4.

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“…Upon the exposure to a low temperature below the membrane phase transition point, Bacillus subtilis would lose control of membrane permeability and intracellular K ? , and suffer a reduced glucose uptake and consequently cellular lysis (Svarachorn et al 1991).…”

Section: Introductionmentioning

confidence: 99%

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation

et al. 2019

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This is the first report on the effect of low temperature stress applied during initial moromi fermentation on the quality and taste of soy sauce. Koji was prepared to yield initial moromi under three comparative fermentation conditions over 9 days: (1) 4°C and 0% brine (i.e., water) (LTSF); (2) 4°C and 16% w/w brine (LTSH); (3) 25°C and 16% w/w brine (the control, CRTH). Greater extent of autolysis in samples was found under low temperature stress conditions (i.e., at 4°C, a temperature much lower than the normal temperature range like 25°C for natural microbial growth and performance). Compared to CRTH, LTSF had a twofold increase of glutaminase activity in dregs and 65.17% increase in supernatant, and after 60 days of moromi fermentation, a 5.73% and 3.47% increase, respectively, in the contents of glutamic acid (Glu) and aspartic acid (Asp). LTSF had the highest total free amino acid content due to both the low temperature stress and absence of salt. The intensity ranking of umaminess and kokumi sensation (LTSF [ LTSH [ CRTH) revealed by sensory analysis followed the changing trends of their umami and sweet amino acid contents with a trend reversal in the bitter amino acid content. Low temperature (4°C) without brine for initial moromi fermentation seemed beneficial, leading to a soy sauce product with desired taste and amino acid contents.

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Autolysis of Bacillus subtilis induced by low temperature

Cited by 13 publications

References 11 publications

Enzyme Production

Enzyme Production

Bacterial gene transfer by natural genetic transformation in the environment.

Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation

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