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Bibliographic record number: 542378

Journal

Authors: Bačun-Družina, Višnja; Butorac, Ana; Mrvčić, Jasna; Landeka Dragičević, Tibela; Stehlik-Tomas, Vesna
Title: Bacterial Stationary-Phase Evolution
( Bacterial Stationary-Phase Evolution )
Source: Food technology and biotechnology (1330-9862) 49 (2011), 1; 13-23
Paper type: pregledni rad
Keywords: evolution; E. coli; prolonged stationary phase; growth adventage in stationary phase
( evolution; E. coli; prolonged stationary phase; growth adventage in stationary phase )
Abstract:
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.
Project / theme: 058-0583444-3466, 058-0583444-3483, 058-0583444-3494, 058-0580477-0374
Original language: eng
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Biotechnology,Food processing technology
URL: http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=98037
URL cjelovitog rada:
Google Scholar: Bacterial Stationary-Phase Evolution
Contrib. to CROSBI by: jmrvcic@pbf.hr (jmrvcic@pbf.hr), 16. Stu. 2011. u 20:52 sati



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