Variation of the natural transformation frequency of Campylobacter jejuni in liquid shake culture.
Natural transformation, a mechanism that generates genetic diversity in Campylobacter jejuni, was studied in a novel liquid shake culturing system that allowed an approximately 10 000-fold increase in cell density. C. jejuni transformation frequency was analysed in this system under 10 %, 5.0 % and 0.7 % CO(2) atmospheres. At 5.0 % and 10 % CO(2) concentrations, when purified isogenic chromosomal DNA was used to assess competence, transformation frequency ranged from 10(-3) to 10(-4) at low cell concentrations and declined as cell density increased. Transformation frequency under a 0.7 % CO(2) atmosphere was more stable, maintaining 10(-3) levels at high cell densities, and was 10- to 100-fold higher than that under a 10 % CO(2) atmosphere. Three of four C. jejuni strains tested under a 5.0 % CO(2) atmosphere were naturally competent for isogenic DNA; competent strains demonstrated a lack of barriers to intraspecies genetic exchange by taking up and incorporating chromosomal DNA from multiple C. jejuni donors. C. jejuni showed a preference for its own DNA at the species level, and co-cultivation demonstrated that DNA transfer via natural transformation occurred between isogenic populations during short periods of exposure in liquid medium when cell density and presumably DNA concentrations were low. Transformation frequency during co-cultivation of isogenic populations was also influenced by CO(2) concentration. Under a 0.7 % CO(2) atmosphere, co-cultivation transformation frequency increased approximately 500-fold in a linear fashion with regard to cell density, and was 1000- to 10 000-fold higher during late-exponential-phase growth when compared to cultures grown under a 10 % CO(2) atmosphere.
Wilson
David L
DL
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.|National Food Safety and Toxicology Center, Michigan State University, East Lansing, Michigan, USA.
Bell
Julia A
JA
National Food Safety and Toxicology Center, Michigan State University, East Lansing, Michigan, USA.
Young
Vincent B
VB
Department of Microbiology and Molecular Genetics, Michigan State University, East Lansing, Michigan, USA.|National Food Safety and Toxicology Center, Michigan State University, East Lansing, Michigan, USA.
Wilder
Stacey R
SR
Department of Microbiology and Molecular Genetics, Michigan State University, East Lansing, Michigan, USA.|National Food Safety and Toxicology Center, Michigan State University, East Lansing, Michigan, USA.
Mansfield
Linda S
LS
Department of Microbiology and Molecular Genetics, Michigan State University, East Lansing, Michigan, USA.|National Food Safety and Toxicology Center, Michigan State University, East Lansing, Michigan, USA.
Linz
John E
JE
Department of Microbiology and Molecular Genetics, Michigan State University, East Lansing, Michigan, USA.|Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA.|National Food Safety and Toxicology Center, Michigan State University, East Lansing, Michigan, USA.
D001431:Bacteriological Techniques; D001483:Base Sequence; D016123:Campylobacter jejuni / Q000235:genetics* / Q000254:growth & development* / Q000378:metabolism; D002245:Carbon Dioxide; D003470:Culture Media; D004269:DNA, Bacterial / Q000235:genetics / Q000378:metabolism; D013045:Species Specificity; D014170:Transformation, Genetic
D003470:Culture Media; D004269:DNA, Bacterial; D002245:Carbon Dioxide