Relation of the heat resistance of bacterial spores to chemical composition and structure. II. Relation to cortex and structure.
The relation between the amount of cortex, measured as total hexosamine, as diaminopimelic acid and as muramic lactam, and the heat resistance of spores of five different strains of Bacillus stearothermophilus was studied. Electron micrographs of thin sections of the spores were made to relate the structure of the spores to chemical and thermal characteristics. It was found that the amount of the cortex was significantly related to heat resistance of the spores. Strains with more electron-dense and better organized cortices were found to express higher heat resistance.
Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, Scotland, UK.
C G
CG
Mallidis
J
J
Scholefield
D000599:Amino Acids, Diamino / Q000032:analysis*; D003960:Diaminopimelic Acid / Q000032:analysis*; D001411:Geobacillus stearothermophilus / Q000032:analysis / Q000648:ultrastructure*; D006595:Hexosamines / Q000032:analysis*; D006358:Hot Temperature; D007769:Lactams / Q000032:analysis*; D008854:Microscopy, Electron; D009112:Muramic Acids / Q000032:analysis*; D013171:Spores, Bacterial / Q000032:analysis / Q000648:ultrastructure; D013400:Sugar Acids / Q000032:analysis*
D000599:Amino Acids, Diamino; D006595:Hexosamines; D007769:Lactams; D009112:Muramic Acids; D013400:Sugar Acids; C054664:muramic lactam; D003960:Diaminopimelic Acid