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Bacterial Stationary-Phase Evolution


Bačun-Družina, Višnja; Butorac, Ana; Mrvčić, Jasna; Landeka Dragičević, Tibela; Stehlik-Tomas, Vesna
Bacterial Stationary-Phase Evolution // Food technology and biotechnology, 49 (2011), 1; 13-23 (međunarodna recenzija, pregledni rad, znanstveni)


Naslov
Bacterial Stationary-Phase Evolution

Autori
Bačun-Družina, Višnja ; Butorac, Ana ; Mrvčić, Jasna ; Landeka Dragičević, Tibela ; Stehlik-Tomas, Vesna

Izvornik
Food technology and biotechnology (1330-9862) 49 (2011), 1; 13-23

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Evolution; E. coli; prolonged stationary phase; growth adventage in stationary phase

Sažetak
Metagenomics and advances in molecular biology methods have enhanced knowledge of microbial evolution, metabolism, functions, their interactions with other organisms and their environment. The ability to persist and adapt to changes in their environment is a common life style of 1 % known culturable bacteria. Studies in the variety of species have identified an incredible diversity of bacterial lifespan. The holy grail of molecular biology to understand the integrated genetic and metabolic patterns of prokaryote organisms is the enteric bacterium Escherichia coli. The usual description of E. coli life cycle comprises four phases: lag, logarithmic, stationary, and death phase, omitting their persistence and evolution during prolonged stationary phase. During prolonged stationary/starvation period, in batch bacterial culture, selected mutants with increased fitness express growth advantage in stationary phase (GASP) enabling them to grow and displace the parent cells as the majority population. The competition growth analyses of Gram-negative and/or Gram-positive mixed bacterial cultures showed that GASP phenomenon can result in four GASP phenotypes: strong, moderate, weak or abortive. Bacterial global stress responses include functions that can increase genetic variability and produce transient mutator state which is important for adaptive evolution.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580477-0374 - Proizvodnja biološki aktivnih tvari pomoću selekcioniranih kvasaca (Damir Stanzer, )
058-0583444-3466 - Stresom izazvana raznolikost i evolucija mješovitih bakterijskih kultura (Višnja Bačun-Družina, )
058-0583444-3483 - Mineralima obogaćene funkcionalne starter kulture u prehrambenoj industriji (Vesna Stehlik-Tomas, )
058-0583444-3494 - Uloga biopolimera kao čimbenika postojanosti granule mješovite mikrobne kulture (Tibela Landeka Dragičević, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus