Temperature Effects on Microorganisms

Farrell, Judith; Rose, Anthony H.

doi:10.1146/annurev.mi.21.100167.000533

Cited by 206 publications

(76 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The increase in unsaturation was mainly due to the significant decrease in tuberculostearic acid and increase in an unknown component (Table 1). These results are in accord with earlier findings (Farrell & Rose, 1967;Barran & Miller, 1976;Raziuddin, 1976;Okuyama et al, 1977;Dhariwal et al, 1977). The increase in unsaturation may be due to an increase in the dehydrase/desaturase enzyme (Cronan, 1975) or to the altered activity of enzymes at the lower temperature (Sinensky, 1971).…”

Section: Results a N D Discussionsupporting

confidence: 91%

Effect of Growth Temperature on the Lipid Composition of Mycobacterium smegmatis ATCC 607

Taneja

Malik

Khuller

1979

Journal of General Microbiology

View full text Add to dashboard Cite

413The total lipid content of Mycobacterium smegmatis ATCC 607 was the same whether it was grown at 27 or 37 "C. The total phospholipid content, however, increased significantly at 27 "C. Phosphatidylethanolamine increased most markedly with a simultaneous decrease in phosphatidylinositol mannosides. Among individual phosphatidylinositol mannosides, tri-and tetra-acylated dimannophosphoinositides and tetra-acylated hexamannophosphoinositides all decreased at the lower growth temperature. Triacylglycerols and monoacylglycerols increased at the lower temperature but diacylglycerols were unaffected. Unsaturated fatty acids of total phospholipids increased as the temperature was lowered.

show abstract

Section: Results a N D Discussionsupporting

confidence: 91%

Effect of Growth Temperature on the Lipid Composition of Mycobacterium smegmatis ATCC 607

Taneja

Malik

Khuller

1979

Journal of General Microbiology

View full text Add to dashboard Cite

show abstract

“…Similar observations have been made in the enterics with a variety of antibiotics (5). It has been established that the lipid composition of gram-negative bacteria varies as a function of other parameters, such as temperature (8), carbon source (6), presence of plasmids (11), and cation concentrations (3).…”

Section: Discussionmentioning

confidence: 99%

Effects of Carbon Sources on Antibiotic Resistance in Pseudomonas aeruginosa

Conrad

Wulf

Clay

1979

Antimicrob Agents Chemother

View full text Add to dashboard Cite

The metabolism of branched-chain amino acids, branched-chain acyl derivatives, D-glucose, L-glutamate, and Mueller-Hinton medium was investigated to determine their effects on the growth, lipid composition, and antibiotic susceptibility of Pseudomonas aeruginosa. The unsaturated fatty acid content of the readily extractable lipids was altered by growth on selected branched-chain amino acids and their acyl derivatives. Bacteria grown on branched-chain acyl derivatives became more susceptible to polymyxin B and colistin. The effect acyl derivatives had on increasing susceptibility was also manifest in mixed media which contained both an acyl derivative and a carbon source which did not increase susceptibility. Growth on branched-chain amino acids gave mixed results which were dependent on a number of factors, including unique manifestations of individual amino acids, growth conditions, and availability of other carbon sources. The cultural conditions which altered susceptibility to polymyxin antibiotics did not correlate with similar effects on susceptibility to carbenicillin and gentamicin. An adaptive resistance to polymyxin B was observed when the sole carbon source was D-glucose or L-glutamate.

show abstract

“…3a). The proportion of unsaturated fatty acids is often reduced with increasing growth temperature to maintain ideal membrane fluidity (Farrell & Rose, 1967;Fulco, 1974;Cronan & Gelmann, 1975;Neidleman, 1987;Suutari et al, 1990). However, the formation of cyclopropane acids from unsaturated fatty acids does not necessarily alter the physicochemical properties of lipids Van Deenen, 1971 ;Cronan et al, 1979).…”

Section: Efect Of Temperature On Fatty Acid Unsaturation and Cyclizatmentioning

confidence: 99%

Temperature adaptation in Lactobacillus fermentum: interconversions of oleic, vaccenic and dihydrosterulic acids

Suutari¹,

Laakso²

1992

Journal of General Microbiology

View full text Add to dashboard Cite

The interchange of octadecenoic acids and dihydrosterulic acid was a response of aerobically growing LactobaciZZus fermenturn to changes in growth temperature. Oleic and vaccenic acid contents decreased both at temperatures below 20 "C and above 26 "C, showing mirror image behaviour, with a concomitant increase in dihydrostemlic acid. A temperature-dependent shift from vaccenic to oleic acid synthesis, and the conversion of the latter to dihydrosterulic acid was responsible for the overall change. Consequently, the degree of fatty acid unsaturation decreased at temperatures above 26 "C, whereas the degree of cyclization increased. The converse occurred below 20 "C. The relative amount of lactobacillic acid, total cellular fatty acid content, and mean fatty acid chain length were practically temperature-independent. The occurrence of oleic acid is thought to be related to aerobic growth conditions.

show abstract

Temperature Effects on Microorganisms

Cited by 206 publications

References 1 publication

Effect of Growth Temperature on the Lipid Composition of Mycobacterium smegmatis ATCC 607

Effect of Growth Temperature on the Lipid Composition of Mycobacterium smegmatis ATCC 607

Effects of Carbon Sources on Antibiotic Resistance in Pseudomonas aeruginosa

Temperature adaptation in Lactobacillus fermentum: interconversions of oleic, vaccenic and dihydrosterulic acids

Contact Info

Product

Resources

About