Genetic analysis of phenoxyalkanoic acid degradation in Sphingomonas herbicidovorans MH

Article Abstract:

Studies done on the genetic background of phenoxyalkanoic acid degradation in Sphingomonas herbicidovorans strain MH are reported. Results suggest a different reservoir and reduced transfer for the genes of the modified ortho-cleavage pathway in Alphaproteobacteria compared with the ones in Beta and Gammaproteobacteria. The phenoxyalkanoic acid degradation pathway of strain MH is demonstrated to be unique in its composition, genetic organization and regulation.

User Contributions:

Comment about this article or add new information about this topic:

Comment:  (50-4000 characters)

Name:

E-mail:

Security Code:

Adaptation of Saccharomyces cerevisiae to the herbicide 2,4-dichlorophenoxyacetic acid, mediated by Msn2p- and Msn4p-regulated genes: important role of SPI1

Article Abstract:

Research shows that in yeast the SPI1 gene is the major determinant of 2,4-Dichlorophenoxyacetic acid (2,4-D) resistance and yeast adaptation to 2,4-D involves Msn2p- and Msn4p-mediated activities of SPI1 transcription. Data indicate that in SPI1 depleted yeasts, adaptation to 2,4-D may involve an Spilp-mediated enhancement of the diffusional restriction of the acid form of the herbicide across the cell membrane SPI1 deletion.

User Contributions:

Comment about this article or add new information about this topic:

Comment:  (50-4000 characters)

Name:

E-mail:

Security Code:

The SPI1 gene, encoding a glycosylphosphatidylinositol-anchored cell wall protein, plays a prominent role in the development of yeast resistance to lipophilic weak-acid food preservatives

Article Abstract:

Results indicating that Saccharomyces cerevisiae SP11 expression protects the yeast cell from damage caused by weak acids used as food preservative are demonstrated. The Saccharomyces cerevisiae SP11 gene encodes a member of the glycosylphosphatidylinositol-anchored cell wall protein family.

User Contributions:

Comment about this article or add new information about this topic:

Comment:  (50-4000 characters)

Name:

E-mail:

Security Code: