Current Topics in Microbiology and Immunology / Ergebnisse Der Mikrobiologie Und Immunitätsforschung 1971
DOI: 10.1007/978-3-642-65241-7_4
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The Genetic Control of Spore Formation in Bacilli

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Cited by 31 publications
(27 citation statements)
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“…Consistent with results seen by many laboratories, our controls showed that the nucleoid morphology of B. subtilis cells changes from irregular spheres and dumbbells to axial filaments during early stationary phase (1,15) (Fig. 1).…”
supporting
confidence: 91%
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“…Consistent with results seen by many laboratories, our controls showed that the nucleoid morphology of B. subtilis cells changes from irregular spheres and dumbbells to axial filaments during early stationary phase (1,15) (Fig. 1).…”
supporting
confidence: 91%
“…It is clear that the elongation of the nucleoid noted here in the latter stages of exponential growth is an unusual observation in the microbial world. That elongation occurs with greater frequency as cells approach the end of exponential growth raises the question of whether the phenomenon is related to the axial filament formation designated stage I of spore formation (1,15). This question can be addressed by proposing a hypothetical scheme of how nucleoid elongation could occur upon chloramphenicol treatment as a culture approaches stationary phase and how this process could be related to the normal course of endospore development.…”
Section: Discussionmentioning
confidence: 99%
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“…Mature Bacillus spores are characteristically highly resistant to environmental stress such as exposure to UV irradiation, organic solvents and heat (Balassa, 1971). We pursued the further possibility that GS contributes to one or more of these spore properties.…”
Section: Discussionmentioning
confidence: 99%
“…The synthesis of these products has long served as a marker for the early events ('stage 0') of spore formation (Balassa, 1971). Yet the natural roles of the peptide antibiotics, particularly in sporulation, are still unknown.…”
Section: Introductionmentioning
confidence: 99%