Affiliation:
1. Department of Food Science, North Carolina State University, Raleigh, North Carolina
Abstract
Moss, C. Wayne
(North Carolina State University, Raleigh),
and M. L. Speck
. Identification of nutritional components in Trypticase responsible for recovery of
Escherichia coli
injured by freezing. J. Bacteriol.
91:
1098–1104. 1966.—Freezing and storage of
Escherichia coli
at −20 C resulted in nonlethal or “metabolic” injury to a proportion of the surviving population. The injury was manifested as an increased nutritional requirement after freezing. Injured cells could not grow on a minimal agar medium, but could develop on Trypticase Soy Agar. The percentage of injured survivors varied among strains, but was little affected by altering the freezing menstruum. Trypticase was found to be the component in Trypticase Soy Agar responsible for the recovery of injured cells, and contained five closely related peptides that possessed most of the biological activity. Isolation of the peptides was accomplished by Sephadex gel chromatography, paper chromatography, and high-voltage paper electrophoresis. Hydrolysis of the peptides destroyed the ability to restore injured cells.
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Reference21 articles.
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