Article Abstract:
Correlations between the biomass of phytoplankton and the biomass of bacteria and between the biomass of bacteria and the biomass of protozoans suggest that there is coupling between these compartments of the microbial loop. To investigate this coupling, bacteria and protozoans from untreated lake water inocula were allowed to grow on detritus of the green alga Ankistrodesmus falcatus or the cyanobacterium Oscillatoria limnetica in continuous-flow systems for one month. Findings suggest that the origin of detritus can affect the structure of the bacterial community.
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Article Abstract:
At least two different enzymes produced by strains of lactococcal bacteria cause the bacteria to rupture and release chemicals that speed up the ripening of cheese and cultured dairy products. Cell products and media from cultures of 22 strains of lactococcal bacteria produced lytic bands on electrophoretic gels indicating proteins of the same sizes were produced by many of the bacteria. The bacteria lysed themselves most effectively at a pH ranging from 6.0 to 7.5 and a temperature of 30 degrees Celsius.
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Article Abstract:
The bacteriolytic activity of the Lactococcus lactis subsp. cremoris strain AM2 was compared with that of the strain NCDO763 to examine the different autolytic characteristics. The bacteriolytic activities were analyzed using renaturing sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Results show a major bacteriolytic activity in the AM2 that is not present in NCDO763. Moreover, the AM2 lysis contains an enzyme that is encoded by prophage DNA in the AM2.
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