scholarly journals Fundamental limits on the rate of bacterial growth

2020 ◽  
Author(s):  
Nathan M. Belliveau ◽  
Grifin Chure ◽  
Christina L. Hueschen ◽  
Hernan G. Garcia ◽  
Jane Kondev ◽  
...  
Keyword(s):  
Growth Rate ◽  
Cell Size ◽  
Bacterial Growth ◽  
Ribosome Biogenesis ◽  
Cell Envelope ◽  
Growth Conditions ◽  
Bacterial Growth Rate ◽  
Proteomic Data ◽  
Primary Determinant ◽  
State Growth

AbstractRecent years have seen an experimental deluge interrogating the relationship between bacterial growth rate, cell size, and protein content, quantifying the abundance of proteins across growth conditions with unprecedented resolution. However, we still lack a rigorous understanding of what sets the scale of these quantities and when protein abundances should (or should not) depend on growth rate. Here, we seek to quantitatively understand this relationship across a collection of Escherichia coli proteomic data covering ≈ 4000 proteins and 36 growth rates. We estimate the basic requirements for steady-state growth by considering key processes in nutrient transport, cell envelope biogenesis, energy generation, and the central dogma. From these estimates, ribosome biogenesis emerges as a primary determinant of growth rate. We expand on this assessment by exploring a model of proteomic regulation as a function of the nutrient supply, revealing a mechanism that ties cell size and growth rate to ribosomal content.

scholarly journals Simplified Approach to Predict Food Safety through the Maximum Specific Bacterial Growth Rate as Function of Extrinsic and Intrinsic Parameters

2021 ◽  
Vol 5 (2) ◽  
pp. 22
Author(s):  
Pedro D. Gaspar ◽  
Joel Alves ◽  
Pedro Pinto
Keyword(s):  
Growth Rate ◽  
Food Safety ◽  
Information And Communication Technologies ◽  
Bacterial Growth ◽  
Low Cost ◽  
Extrinsic Factors ◽  
Bacterial Growth Rate ◽  
Modeling Tools ◽  
Simplified Approach ◽  
Food Safety And Quality

Currently, we assist the emergence of sensors and low-cost information and communication technologies applied to food products, in order to improve food safety and quality along the food chain. Thus, it is relevant to implement predictive mathematical modeling tools in order to predict changes in the food quality and allow decision-making for expiration dates. To perform that, the Baranyi and Roberts model and the online tool Combined Database for Predictive Microbiology (Combase) were used to determine the factors that define the growth of different bacteria. These factors applied to the equation that determines the maximum specific growth rate establish a relation between the bacterial growth and the intrinsic and extrinsic factors that define the bacteria environment. These models may be programmed in low-cost wireless biochemical sensor devices applied to packaging and food supply chains to promote food safety and quality through real time traceability.

Effect of Tannins on the In Vitro Growth of Escherichia coli O157:H7 and In Vivo Growth of Generic Escherichia coli Excreted from Steers

2007 ◽  
Vol 70 (3) ◽  
pp. 543-550 ◽  
Author(s):  
BYENG R. MIN ◽  
WILLIAM E. PINCHAK ◽  
ROBIN C. ANDERSON ◽  
TODD R. CALLAWAY
Keyword(s):  
Escherichia Coli ◽  
Growth Rate ◽  
Bacterial Growth ◽  
Escherichia Coli O157 ◽  
Tannin Extract ◽  
Bacterial Growth Rate ◽  
Linear Effect ◽  
E Coli

The effect of commercially available chestnut and mimosa tannins in vitro (experiment 1) or in vivo (experiment 2) on the growth or recovery of Escherichia coli O157:H7 or generic fecal E. coli was evaluated. In experiment 1, the mean growth rate of E. coli O157:H7, determined via the measurement of optical density at 600 nm during anaerobic culture in tryptic soy broth at 37°C, was reduced (P < 0.05) with as little as 400 μg of either tannin extract per ml of culture fluid. The addition of 200, 400, 600, 800, and 1,200 μg of tannins per ml significantly (P < 0.01) reduced the specific bacterial growth rate when compared with the nontannin control. The specific growth rate decreased with increasing dose levels up to 800 μg of tannins per ml. Bacterial growth inhibition effects in chestnut tannins were less pronounced than in mimosa tannins. Chestnut tannin extract addition ranged from 0 to 1,200 μg/ml, and a linear effect (P < 0.05) was observed in cultures incubated for 6 h against the recovery of viable cells, determined via the plating of each strain onto MacConkey agar, of E. coli O157:H7 strains 933 and 86-24, but not against strain 6058. Similar tests with mimosa tannin extract showed a linear effect (P < 0.05) against the recovery of E. coli O157:H7 strain 933 only. The bactericidal effect observed in cultures incubated for 24 h with the tannin preparations was similar, although it was less than that observed from cultures incubated for 6 h. When chestnut tannins (15 g of tannins per day) were infused intraruminally to steers fed a Bermuda grass hay diet in experiment 2, fecal E. coli shedding was lower on days 3 (P < 0.03), 12 (P = 0.08), and 15 (P < 0.001) when compared with animals that were fed a similar diet without tannin supplementation. It was concluded that dietary levels and sources of tannins potentially reduce the shedding of E. coli from the gastrointestinal tract.

Components of the Variability of Radial Cell Size in Tree Rings of Conifers

IAWA Journal ◽  
1989 ◽  
Vol 10 (4) ◽  
pp. 417-426 ◽  
Author(s):  
L.G. Vysotskaya ◽  
E.A. Vaganov
Keyword(s):  
Growth Rate ◽  
Soil Moisture ◽  
Cell Size ◽  
Climatic Factors ◽  
Size Variation ◽  
Optimal Growth ◽  
Growth Conditions ◽  
Radial Cell ◽  
Natural Stands ◽  
Main Components

Radial cell size of conifers of three speeies: Pinus sylvestris, Larix sibirica, and Larix gmelinii from natural stands in the south of the Krasnoyarsk region (USSR) have been measured with a semi-automated device. The main factors responsible for cell size variation have been determined. These are: age, growth rate, soil moisture, climatic changes and endogenous rhythm of cell growth. Age greatly affects the radial cell size in trees up to 30 years old. Growth rate only affects radial tracheid diameter in narrow rings of 0 to 0.5 mm. The main components of variation: soil moisture, climatic factors and a cyclic component have been estimated for pines from three different conditions of moisture: moist, moderately moist and dry. It was shown, that under optimal growth conditions the contribution of the endogenous component was more or less equal to that of the climatic component.

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