Effect of Carbon Dioxide on Growth and Carbohydrate Metabolism in Sclerotium rolfsii

Kritzman, G.; Chet, I.; Henis, Y.

doi:10.1099/00221287-100-1-167

Cited by 25 publications

(7 citation statements)

References 16 publications

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“…Presumably, initiation, development and maturation of sclerotia in S . rolfsii require higher levels of energy and metabolites than the usual vegetative growth (Kritzman et al, 1977). In the present study we have detected changes in total lipid content as well as in their distribution in submerged culture.…”

Section: Discussionsupporting

confidence: 53%

Changes in Fatty Acids During Morphogenesis in Sclerotium rolfsii

et al. 1984

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Changes in the lipids of Sclerotium rolfsii were followed during its growth in agar and liquid synthetic media. The fungus was grown either aerobically on a cellophane membrane placed on a synthetic agar medium, or under submerged conditions in the same liquid medium, using a rotary shaker, with sclerotial formation induced by pouring the culture into Petri dishes. In the aerobically-grown fungus, lipid content decreased from 1 19.7 pg (mg dry wt) -in the mycelium to a low content of 7.4 pg (mg dry wt)-in mature sclerotia. The non-polar lipids were mainly utilized at the sclerotial initiation stage, while the polar lipids were utilized during sclerotial maturation. Total lipid content in submerged mycelium was 10-fold less than in aerial mycelium; however initial and mature sclerotia produced from either the submerged or aerial mycelium were similar in their lipid content and in the composition and distribution of fatty acids. Increasing glucose concentrations in the growth medium increased the fungal biomass but did not change lipid content or composition in the two growth systems. A supplement of lo-' M-L-threonine to the growth media significantly increased the number of sclerotia produced in submerged culture. L-Threonine also prolonged the lag phase of a submerged culture and caused a delay in lipid accumulation. Moreover, L-threonine increased the lipid level but did not change the lipid or fatty acid distribution. This may help in elucidating the role of lipids in the mycelium during sclerotial formation.Abbretliations: FA, fatty acid; FFA, free fatty acid; PL, phospholipid; TG, triglyceride.

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Section: Discussionsupporting

confidence: 53%

Changes in Fatty Acids During Morphogenesis in Sclerotium rolfsii

et al. 1984

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“…The IDH enzyme was chosen for several reasons: (i) it catalyzes a CO 2 -producing reaction and is therefore assumed to be affected by CO 2 (22,25), (ii) it only catalyzes one reaction, (iii) the enzyme was known to exist in the organism (14,41), and (iv) an IDH kit was commercially available. The slight but significant increase in IDH activity in the presence of CO 2 and oxygen is in contrast to the findings in the gram-negative Pseudomonas aeruginosa (25) but in accordance with those in the yeast Sclerotium rolfsii (28). Although the observed differences were not statistically significant for the anaerobic cultures, the observed changes were consistent in replicate experiments (i.e., the lack of statistical significance is not the result of some positive and some negative differences), and they are therefore regarded as being trends worth noting.…”

Section: Discussioncontrasting

confidence: 53%

CO ₂ - and Anaerobiosis-Induced Changes in Physiology and Gene Expression of Different Listeria monocytogenes Strains

Jydegaard-Axelsen

Høiby

Holmstrøm

et al. 2004

Appl Environ Microbiol

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Although carbon dioxide (CO 2 ) is known to inhibit growth of most bacteria, very little is known about the cellular response. The food-borne pathogen Listeria monocytogenes is characterized by its ability to grow in high CO 2 concentrations at refrigeration temperatures. We examined the listerial responses of different strains to growth in air, 100% N 2 , and 100% CO 2 . The CO 2 -induced changes in membrane lipid fatty acid composition and expression of selected genes were strain dependent. The acid-tolerant L. monocytogenes LO28 responded in the same manner to CO 2 as to other anaerobic, slightly acidic environments (100% N 2 , pH 5.7). An increase in the expression of the genes encoding glutamate decarboxylase (essential for survival in strong acid) as well as an increased amount of branched-chain fatty acids in the membrane was observed in both atmospheres. In contrast, the acid-sensitive L. monocytogenes strain EGD responded differently to CO 2 and N 2 at the same pH. In a separate experiment with L. monocytogenes 412, an increased isocitrate dehydrogenase activity level was observed for cells grown in CO 2 -containing atmospheres. Together, our findings demonstrate that the CO 2 -response is a partly strain-dependent complex mechanism. The possible links between the CO 2 -dependent changes in isocitrate dehydrogenase activity, glutamate metabolism and branched fatty acid biosynthesis are discussed.Modified atmosphere packaging (MAP) of foods is used to improve shelf life and safety by inhibition of spoilage organisms and pathogens. The gases used in MAP are most often combinations of oxygen (O 2 ), nitrogen (N 2 ), and carbon dioxide (CO 2 ). In most cases, the bacteriostatic effect is obtained by a combination of decreased O 2 and increased CO 2 concentrations (12). CO 2 is colorless, odorless, noncombustible, and bacteriostatic (21). It is both water and lipid soluble (12), and it does not leave toxic residues on MAP-stored foods (19).In food preservation MAP is frequently used for fresh muscle foods and ready-to-use vegetables stored and displayed at chill temperatures (12). The solubility of CO 2 increases at low temperatures (29), and it has recently been demonstrated that bacterial growth inhibition is proportional to the concentration of CO 2 dissolved in the water phase of a food matrix (8). The solubility of CO 2 is increased at neutral pH, high water activity, high buffer capacity, and high headspace-to-sample ratio (29).Listeria monocytogenes is a food-borne pathogen that can cause the severe human infection listeriosis (2). Cases of listeriosis caused by the consumption of contaminated meat or meat products have been reported since the 1990s (13), and several national prevention programs have been initiated (15). The organism is able to grow in the presence of CO 2 at low temperatures (2). CO 2 concentrations above 70% (N 2 balance gas) are required to inhibit growth of L. monocytogenes (11,17,20,27,43) at chill temperatures (Ͻ7°C), but even at such high CO 2 concentrations, the presence of ju...

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“…1). If their resistance is compared to that of some other organisms reported in literature, it is increased in the order: Sclerotium roljsii (Kritzman et al 1977) < Erwiniu spp. and Pseudomonus Juorescens (Wells 1974) < Ps.…”

Section: Discussionmentioning

confidence: 94%

“…At present there are two major theories for explaining the C02 inhibition of cell growth: (i) C02 inhibits enzymatic reactions critical for growth, e.g. carboxylation/decarboxylation reactions (King & Nagel 1975;Kritzman et al 1977); (ii) C o t affects the permeability of the cell membrane (Sears & Eisenberg 1961). The latter theory has been further developed in relation to spore germination (Enfors & Molin 1978b) and it has been suggested that the mechanism of C 0 2 inhibition of the germination of E. cereus spores involves a phase transition in the ge1:liquid-crystal equilibrium of the membrane lipids, resulting in an increased fluidity of the membrane.…”

Section: Discussionmentioning

confidence: 99%

Effect of High Concentrations of Carbon Dioxide on Growth Rate of Pseudomonas fragi, Bacillus cereus and Streptococcus cremoris

Enfors

Molin²

1980

Journal of Applied Bacteriology

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The maximum specific growth rates of Pseudomonas fragi, Bacillus cereus and Streptococcus cremoris were studied over a wide range of carbon dioxide concentrations. The growth rate compared with a control was reduced to 50% in Ps. fragiat 0.5 atm C02, in B. cereus at 1.3 atm and in Strep. cremoris at 8.6 atm. B. cereus and Strep. cremoris were completely inhibited at 3 and 11 atm C02, respectively. The growth rate of the aerobic Ps. fragi at 0.99 atm C02 (0.01 atm oxygen) was reduced to about 20% of that in air. The growth rate of Ps. frugi was decreased at oxygen concentrations lower than 0.01 atm.When Ps.fragi was grown at oxygen limitation (0.0025 atm oxygen) and exposed to 0.99 atm C02, the inhibiting effect of the C02 was added to that ofthe oxygen limitation. No indications of a synergistic effect between CO;! inhibition and oxygen limitation were noted.B. cereus and Strep. cremoris were tested under anaerobic conditions. CARBON DIOXIDE is known to have a critical effect on microbiological growth. Small amounts of COZ stimulate the growth of many organisms while high concentrations inhibit the growth of most organisms. The latter effect is used commercially when storing perishable food products, e.g. fresh meat. The microflora of cold stored meat at higher C02 concentrations is changed from predominantly Pseudomonas spp. to an increasing number of lactic acid bacteria (Enfors et al. 1979), indicating the relative COz susceptibility of Pseudomonas. It has been shown in comparative studies on the effect of COz on the growth of different organisms that Pseudomonas spp. are more sensitive to COz than are Proteus, Bacillus and Micrococcus spp. (Coyne 1933;Haines 1933). These investigations are, however, inexact with regard to the growth rates at different COz concentrations and they do not deal with the effect of really high COz concentrations (hyperbaric pressures).The aim of the present work has been to study the C 0 2 inhibition of the growth rate of three different organisms, i.e. Pseudomonus fragi (a psychrotrophic food spoiler), Bacillus cereus (a potential food pathogen) and Streptococcus cremoris (a lactic acid bacterium used in the manufacture of cheese).

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Effect of Carbon Dioxide on Growth and Carbohydrate Metabolism in Sclerotium rolfsii

Cited by 25 publications

References 16 publications

Changes in Fatty Acids During Morphogenesis in Sclerotium rolfsii

Changes in Fatty Acids During Morphogenesis in Sclerotium rolfsii

CO ₂ - and Anaerobiosis-Induced Changes in Physiology and Gene Expression of Different Listeria monocytogenes Strains

Effect of High Concentrations of Carbon Dioxide on Growth Rate of Pseudomonas fragi, Bacillus cereus and Streptococcus cremoris

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Effect of Carbon Dioxide on Growth and Carbohydrate Metabolism in Sclerotium rolfsii

Cited by 25 publications

References 16 publications

Changes in Fatty Acids During Morphogenesis in Sclerotium rolfsii

Changes in Fatty Acids During Morphogenesis in Sclerotium rolfsii

CO 2 - and Anaerobiosis-Induced Changes in Physiology and Gene Expression of Different Listeria monocytogenes Strains

Effect of High Concentrations of Carbon Dioxide on Growth Rate of Pseudomonas fragi, Bacillus cereus and Streptococcus cremoris

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CO ₂ - and Anaerobiosis-Induced Changes in Physiology and Gene Expression of Different Listeria monocytogenes Strains