Različiti utjecaj mutanata recA i recB na fenomen GASP u bakteriji Escherichia coli

master's thesis

• Title (english): Different influence of recA and recB mutants on GASP phenomenon in bacteria Escherichia coli
• Author: Marela Vrbica
• Mentor: Višnja Bačun-Družina (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biology and Microbial Genetics); Zagreb
• Defense date and country: 2005-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Cilj istraživanja u ovom radu bio je uočiti pojave međudjelovanja Enterobakterija. Proučavane su dvije vrste iz ove obitelji, Escherichia coli i Salmonella enterica serotip Typhimurium. Prednost rasta u stacionarnoj fazi (Growth Advantage in Stationary Phase – GASP) je mehanizam koji bakterijama omogućuje da prežive tijekom produljene stacionarne faze rasta. Praćena je dinamika rasta transduktanata bakterije E. coli soj recA- i E. coli soj recB-, u zasebnoj kulturi kao i rast mješavina. Mješavine su činile bakterijske kulture transduktanata bakterije E. coli soj recA-, odnosno E. coli soj recB- i bakterije E. coli ili S. enterica rezistentnih na nalidiksinsku kiselinu. Mješavine bakterijskih kultura rađene su sa deset dana starom bakterijskom kulturom E. coli soj recA-, E. coli soj recB i E. coli NalR ili S. enterica NalR stare dvadeset i četiri sata u omjeru 1:1, 1:10 i 1:100. Produljena stacionarna faza rasta trajala je trideset i jedan dan u kompletnoj hranjivoj podlozi, odnosno u minimalnoj podlozi. Unutar miješanih kultura E. coli soj recA- i E. coli NalR ili S. enterica NalR dobiveni rezultati ne ukazuju na pojavu fenotipa GASP. Mješane kulture E. coli soj recB- i E. coli NalR ili S. enterica NalR pokazuju fenotip GASP. Također je praćena i dinamika rasta bakterijske kulture E. coli soj recA- i E. coli mutS- odnosno S. enterica mutS-. U kompeticijskoj mješavini bakterijske kulture E. coli soj recA- s E. coli soj mutS- tijekom dvadeset dana uočava se slabi fenotip GASP, dok u mješavini E. coli soj recA- i S. enterica soj mutS- dolazi do pojave varirajućeg fenotipa GASP.

Abstract (english)

The aim of this study was to evaluate the interaction between Enterobacteriace. Two species of this bacterial family was studied: Escherichia coli and Salmonella enterica serovar Typhimurium. Growth advantage in stationary phase (GASP) is a mechanism, which allows bacteria to survive during prolonged stationary phase. We were observing the dynamics of growth of bacteria E. coli recA- and E. coli recB-, in the separate cultures as in the mixed ones. Mixed cultures were consisting of bacteria E. coli recA- or E. coli recB-, and bacteria E. coli NalR or S. enterica NalR. All of the bacterial cultures were incubated in the rich medium and minimal medium and were mixed in the different ratio, 1:1, 1:10 and 1:100. Prolonged stationary phase lasted for thirty-one day and E. coli recA- did not show GASP till E. coli recB- was. We were also incubated mixed cultures of E. coli recA- and E. coli mutS- or S. enterica mutS-. E. coli recA- showed weak GASP with E. coli mutS- and in mix culture with S. enterica mutS fluctuation GASP phenotip.

• Keywords: : Escherichia coli; Salmonella enterica serotip Typhimurium; fenotip GASP; gen recA; gen recB; gen mutS
• Keywords (english): Escherichia coli; Salmonella enterica serovar Typhimurium; GASP fenotype; recA gene; recB gene; mutS gene
• Language: croatian
• URN:NBN: urn:nbn:hr:159:472973
• Study programme: Title: Biotechnology; specializations in: Biochemical-Microbiology; Course: Biochemical-Microbiology; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki (diplomirani inženjer biotehnologije; smjer biokemijsko-mikrobiološki)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-09-13 11:15:01