Methanococcus maripaludis is a strictly anaerobic, methane-producing archaeon. Aromatic amino acids (AroAAs) are biosynthesized in this autotroph either by the de novo pathway, with chorismate as an intermediate, or by the incorporation of exogenous aryl acids via indolepyruvate oxidoreductase (IOR). In order to evaluate the roles of these pathways, the gene that encodes the third step in the de novo pathway, 3-dehydroquinate dehydratase (DHQ), was deleted. This mutant required all three AroAAs for growth, and no DHQ activity was detectible in cell extracts, compared to 6.0 ؎ 0.2 mU mg ؊1 in the wild-type extract. The growth requirement for the AroAAs could be fulfilled by the corresponding aryl acids phenylacetate, indoleacetate, and p-hydroxyphenylacetate. The specific incorporation of phenylacetate into phenylalanine by the IOR pathway was demonstrated in vivo by labeling with [1-13 C]phenylacetate. M. maripaludis has two IOR homologs. A deletion mutant for one of these homologs contained 76, 74, and 42% lower activity for phenylpyruvate, p-hydoxyphenylpyruvate, and indolepyruvate oxidation, respectively, than the wild type. Growth of this mutant in minimal medium was inhibited by the aryl acids, but the AroAAs partially restored growth. Genetic complementation of the IOR mutant also restored much of the wild-type phenotype. Thus, aryl acids appear to regulate the expression or activity of the de novo pathway. The aryl acids did not significantly inhibit the activity of the biosynthetic enzymes chorismate mutase, prephenate dehydratase, and prephenate dehydrogenase in cell extracts, so the inhibition of growth was probably not due to an effect on these enzymes.

This study examined the effect of pH of chlorine-based sanitisers on the reaction of free chlorine with compounds present in a variety of food environments. A model food system was first used to determine chlorine reactions with individual organic compounds. Different classes of organic compounds were added to chlorinated water at three different pHs (2.5, 6.0 and 9.3). Free and total chlorine concentrations were recorded in each sample by titrimetric assay. The results show that the level of free chlorine loss is both organic species dependent and pH dependent. Wash water from six different food sources was added to chlorinated water at three different pHs. The peptone plus catechol model appeared to be the best general predictor of free chlorine loss across all the treatments. GC-MS analysis of samples with resorcinol added indicated that chloroform is produced as a primary trihalomethane product at higher pH values. The findings of this study indicate that solution pH, along with types of organic compound, plays a significant role on free chlorine loss, and chlorine loss can be predicted by the protein and phenolic content of the wash solution.

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Chlorinated water and electrolyzed oxidizing (EO) water solutions were made to compare the free chlorine stability and microbicidal efficacy of chlorine-containing solutions with different properties. Reduction of Escherichia coli O157:H7 was greatest in fresh samples (approximately 9.0 log CFU/mL reduction). Chlorine loss in "aged" samples (samples left in open bottles) was greatest (approximately 40 mg/L free chlorine loss in 24 h) in low pH (approximately 2.5) and high chloride (Cl(-) ) concentrations (greater than 150 mg/L). Reduction of E. coli O157:H7 was also negatively impacted (<1.0 log CFU/mL reduction) in aged samples with a low pH and high Cl(-) . Higher pH values (approximately 6.0) did not appear to have a significant effect on free chlorine loss or numbers of surviving microbial cells when fresh and aged samples were compared. This study found chloride levels in the chlorinated and EO water solutions had a reduced effect on both free chlorine stability and its microbicidal efficacy in the low pH solutions. Greater concentrations of chloride in pH 2.5 samples resulted in decreased free chlorine stability and lower microbicidal efficacy.