Influence of temperature and salt concentration on the growth of a facultatively halophilic "Micrococcus" sp.

1975 ◽  
Vol 21 (1) ◽  
pp. 107-110 ◽  
Author(s):  
T. J. Novitsky ◽  
D. J. Kushner
Keyword(s):  
Salt Concentration ◽  
Incubation Temperature ◽  
Optimal Growth ◽  
Growth Characteristics ◽  
Influence Of Temperature

Growth characteristics of a facultatively halophilic strain of Micrococcus, capable of growth in medium containing no added NaCl and in medium containing 5.5 M NaCl, were studied over a range of salt concentrations and temperatures. Optimal growth occurred at 35C in a medium containing 1.0 M NaCl. In a medium containing 0.1 M NaCl, growth only occurred if the incubation temperature was less than 30C. No growth occurred if KCl, LiCl, NH4Cl, MgCl2, or sucrose was substituted for NaCl at 35C. A reexamination of bacteria previously described as moderate halophiles is suggested.

Effect of Salt Concentration and Incubation Temperature on Formation of Histamine, Phenethylamine, Tryptamine and Tyramine During Miso Fermentation

1986 ◽  
Vol 49 (6) ◽  
pp. 423-427 ◽  
Author(s):  
K.-D. HENRY CHIN ◽  
P. E. KOEHLER
Keyword(s):  
Salt Concentration ◽  
Incubation Temperature ◽  
High Salt ◽  
Soybean Paste ◽  
Salt Level ◽  
Low Salt ◽  
Two Factors

Two factors, salt concentration and incubation temperature, were examined for their effect on the formation of histamine, phenethylamine, tryptamine and tyramine during miso (soybean paste) fermentation. Misos containing 5 and 10% NaCl were prepared and incubated at 25 and 35°C. The effect of each factor was determined from the chemical and microbiological changes in the misos during fermentation. Salt level was a significant factor in the formation of amines. Higher amine levels were found in low-salt (5% NaCl) formulations than in high-salt (10% NaCl) misos. Incubation temperature within the range of 25 to 35°C during fermentation had little effect on amine formation in misos.

scholarly journals EXPLORATION OF BROTH CHICKEN GUT AS GROWTH MEDIA OF Escherichia coli BL21 pET-Endo FOR ENDO-Β-1,4-D-XYLANASE PRODUCTION

2017 ◽  
Vol 13 (2) ◽  
pp. 191
Author(s):  
Anak Agung Istri Ratnadewi ◽  
Moch. Yoris Alidion ◽  
Agung Budi Santoso ◽  
Ika Oktavianawatia
Keyword(s):  
Large Scale ◽  
Incubation Temperature ◽  
Specific Activity ◽  
Hydrolytic Enzyme ◽  
Optimal Growth ◽  
Good Alternative ◽  
Growth Media ◽  
Gene Encoding ◽  
Xylanase Production ◽  
E Coli

<p>Endo-β-1,4-D-xylanase is a hydrolytic enzyme that breakdown the 1.4 chain of xylan polysaccharide. We have succes to transform the plasmid pET-Endo gene encoding endo-1,4-β-D-xylanase from Bacillus sp. originally from termites abdominal to E. coli BL21. The clone was ready for large scale of enzyme production. To reduce production cost, we look for subtitute media for the expensive Luria Berthani broth. Chicken guts broth is good alternative while rich of protein and very cheap. The content of N dissolved chicken guts broth reaches 87 % of LB broth. Growth of E. Coli BL21 in Chicken guts broth and LB broth (as control) was observed by Optical Density (OD) using spectrofotometer. Concentration of glucose added in broth and incubation temperature was varied. The result showed that optimal growth was in addition of 1.5 % glucose and incubated at  37 <sup>o</sup>C for 16 h. This optimal condition was used to grow E. coli BL21 pET-Endo for xylanase production. Enzyme purification was done by Ni-NTA affinity chromatography. Highest protein yield was 0.076 mg/mL obtained in 100 mM imidazole elucidation. The activity and specific activity of xylanase were estimated as 0.042 U/mL and 0.556 U/µg, respectively. The purification factor was 3.16 time and the molecular weight of enzyme was ± 30, 000 Dalton</p>

Thermal influence on the embryonic development and hatching rate of the flameback pygmy angelfish Centropyge aurantonotus eggs

Zygote ◽  
2019 ◽  
Vol 28 (1) ◽  
pp. 80-82
Author(s):  
Raoani Cruz Mendonça ◽  
Sarah Pittigliani Ikebata ◽  
Sérgio Leandro Araújo-Silva ◽  
João Vitor Azevedo Manhães ◽  
Mônica Yumi Tsuzuki
Keyword(s):  
Embryonic Development ◽  
Incubation Temperature ◽  
Abiotic Factors ◽  
Environmental Parameters ◽  
Hatching Rate ◽  
Influence Of Temperature ◽  
Different Temperatures ◽  
Influence Of Temperature On ◽  
Thermal Influence ◽  
Hatching Rates

SummaryThe flameback pygmy angelfish Centropyge aurantonotus, highly appreciated and valued by the aquarium market, is heavily harvested and traded. Temperature is one of the abiotic factors that has the most influence on fish development, especially in the early stages of life. For captive production, it is essential to know the appropriate environmental parameters for each species. In this sense, this study aimed to evaluate the influence of temperature on the embryonic development and hatching rates of C. aurantonotus incubated at six different temperatures (20, 22, 24, 26, 28, 30°C). Embryonic development events were very similar in terms of morphological and chronological characteristics compared with other species of the genus Centropyge. Incubation time was inversely proportional to temperature. The treatment at 22°C required twice the time of that required by 30°C treatment for hatching to occur. The best incubation temperature range was 24–28°C. Values below 22°C and at 30°C showed lower hatching rates compared with other treatments. Based on these results, the recommended temperature at which to incubate C. aurantonotus eggs is between 24–28°C.

GROWTH CHARACTERISTICS OF LEUCONOSTOC CITROVORUM IN SKIMMILK FORTIFIED WITH LIVER CONCENTRATE OR PANCREAS EXTRACT1

1971 ◽  
Vol 34 (7) ◽  
pp. 357-360
Author(s):  
M. C. Goel ◽  
E. H. Marth
Keyword(s):  
Chain Length ◽  
Incubation Temperature ◽  
Statistical Significance ◽  
Growth Characteristics ◽  
Plate Count ◽  
Stimulatory Activity

Four strains (CAF-B, Da3, 9, and 14) of Leuconostoc citrovorum were grown at 22 and 30 C in sterile skimmilk which contained 0.0, 0.001, 0.01, or 0.1% liver concentrate or 0.0, 0.01, 0.1, or 0.5% pancreas extract. Numbers of leuconostocs were determined with the plate count at intervals during a 30-hr incubation. Smears, prepared concurrently, were stained and examined microscopically to determine numbers of cells in chains of leuconostocs. Highest numbers (approximately 108 or greater per milliliter) of leuconostocs resulted when highest concentrations of liver concentrate or pancreas extract were used. Lower concentrations of both additives were less stimulatory or without effect. Incubation temperature had little or no effect on stimulatory activity by either additive. All strains produced markedly higher ( 0.5 log or greater) populations with liver concentrate but only CAF-B and Da3 responded substantially to pancreas extract. Higher populations of most strains were attained earlier in fortified rather than plain milks. Chains formed by CAF-B and Da3 tended to be longer during the 10–22 hr segment of incubation when milk was fortified with pancreas extract; Da3 showed the greatest increase in chain length. Strains 9 and 14 formed longer chains in skimmilks which contained 0.1 or 0.5% pancreas extract and were incubated at 30C. Differences in chain length caused by pancreas extract were statistically significant, whereas those produced by liver concentrate were without statistical significance.

Calcium carbonate formation byDeleya halophila:Effect of salt concentration and incubation temperature

1988 ◽  
Vol 6 (1) ◽  
pp. 49-57 ◽  
Author(s):  
M.R. Ferrer ◽  
J. Quevedo‐Sarmiento ◽  
V. Bejar ◽  
R. Delgado ◽  
A. Ramos‐Cormenzana ◽  
...  
Keyword(s):  
Calcium Carbonate ◽  
Salt Concentration ◽  
Incubation Temperature ◽  
Carbonate Formation

Influence of temperature and salt concentration on the salt weathering of a sedimentary stone with sodium sulphate

2010 ◽  
Vol 115 (3-4) ◽  
pp. 193-199 ◽  
Author(s):  
M. Angeli ◽  
R. Hébert ◽  
B. Menéndez ◽  
C. David ◽  
J.-P. Bigas
Keyword(s):  
Salt Concentration ◽  
Sodium Sulphate ◽  
Salt Weathering ◽  
Influence Of Temperature

scholarly journals Influence of Temperature and Salt Concentration on the Hydrophobic Interactions of Adamantane and Hexane

2022 ◽  
Author(s):  
Małgorzata Bogunia ◽  
Adam Liwo ◽  
Cezary Czaplewski ◽  
Joanna Makowska ◽  
Artur Giełdoń ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Hydrophobic Interactions ◽  
Influence Of Temperature

scholarly journals Establishment of Excised Date Palm (Phoenix dactylifera L.) Roots in Vitro

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 875D-875
Author(s):  
Yousef I. Dlaigan ◽  
A.E. Said ◽  
M.A. El-Hamady
Keyword(s):  
Date Palm ◽  
Incubation Temperature ◽  
Culture Media ◽  
Root Culture ◽  
Optimal Growth ◽  
Phoenix Dactylifera ◽  
Tween 20 ◽  
Distilled Water ◽  
Root Tips

Several trials were conducted with the objective of obtaining an explant for the establishment of date palm root culture in vitro. These trials included disinfecting and germinating seeds of three cultivars on several autoclaved culture media, the influence of incubation temperature on different germination parameters, and the quality of roots before excision and after culture in nutrient media. Three culture media were used: distilled water only; minimal organics that consisted of MS salts, 3% sucrose, modified White's organics, 0.01% inositol, and 0.15% activated charcoal; and 1/2 MS salts mixture, 3% sucrose, and 1/2 modified White's organics. All three media were solidified with 0.7% agar. The seeds were incubated at 25 or 35C for germination. The study revealed the difficulty of seed disinfection. We immersed seeds in 20% to 40% Clorox, with two to four drops of Tween-20, for 30 to 60 minutes and then rinsed them four to five times in deionized distilled water before culturing. The minimal organics medium supported optimal growth of excised roots, and incubation at 35C significantly improved germination. The use of 10-mm-long root tips as explants for culture initiation gave the best growth and elongation. In addition, the growth and elongation of excised root tips increased significantly as the distance from it to the apex of the cotyledonary sheath increased.

Factors Inhibiting the Growth and Toxin Formation of Clostridium botulinum Types A and B in “Tsuyu” (Japanese noodle soup)

1990 ◽  
Vol 53 (12) ◽  
pp. 1025-1032 ◽  
Author(s):  
HIROYUKI IMAI ◽  
KATSUNORI OSHITA ◽  
HIKOTAKA HASHIMOTO ◽  
DANJI FUKUSHIMA
Keyword(s):  
Botulinum Toxin ◽  
Salt Concentration ◽  
Clostridium Botulinum ◽  
Incubation Temperature ◽  
Toxin Production ◽  
Distilled Water ◽  
Naoh Solution ◽  
Toxin Formation ◽  
Positive Controls

The objective of this study was to evaluate the safety of five different “tsuyu” (Japanese noodle soups) and the effects of incubation temperature, salt concentration, and pH by pursuing the fate of Clostridium botulinum types A and B spores inoculated into them. C. botulinum did not produce toxin in three concentrated types (pH 5.0–5.3, NaCl 8–12%) of “tsuyu” within 3 months at 30°C and in two ready-to-use types (pH 4.83–4.92, NaCl 3.95–4.05) within 6 months at 20 and 30°C. In addition to the “tsuyu” products, positive controls of ready-to-use “tsuyu” with pH-salt combinations adjusted with a sterile NaOH solution to pH 7.0, 6.5, 6.0, and 5.5 and diluted with sterile distilled water to 3, 2, and 1% salt concentrations were included in this study. Growth and toxin production by C. botulinum in positive controls were dependent upon incubation temperature, pH, and salt concentration. That is, no botulinum toxin would occur in “tsuyu” with 4% salt at pH below 6.5 at 20°C; with 1% salt at pH below 5.0 at 30°C; 2 or 3% salt at pH below 5.5 at 30°C; 4% salt at pH below 6.0 incubated at 30°C, even if contaminated with the spores.

Electrophoresis of a Charge-Regulated Zwitterionic Particle: Influence of Temperature and Bulk Salt Concentration

Langmuir ◽  
2013 ◽  
Vol 29 (7) ◽  
pp. 2427-2433 ◽  
Author(s):  
Chien Hsu ◽  
Ting-Wen Lo ◽  
Duu-Jong Lee ◽  
Jyh-Ping Hsu
Keyword(s):  
Salt Concentration ◽  
Influence Of Temperature ◽  
A Charge
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