Literature DB >> 11214798

Bacterial chromosomal painting for in situ monitoring of cultured marine bacteria.

B D Lanoil1, C A Carlson, S J Giovannoni.   

Abstract

We previously described a new method, bacterial chromosomal painting (BCP), for the in situ identification of bacterial cells. Here, we describe the application of this technique to study the ecology and physiology of cultured marine pelagic bacteria from the western Sargasso Sea (WSS). A total of 86 bacteria were isolated from seawater collected from near the surface, at a depth of 250 m and from nutrient-amended seawater incubations. The 10 bacterial isolates that were best represented in environmental genomic DNA from the WSS were selected using reverse genome probing. BCP hybridization cell counts were used to determine the depth-specific distribution of one of the alpha proteobacterial isolates, B5-6, in the WSS during two thermal stratification regimes: stratified and partially mixed. The maximum cell count measured for B5-6 at the summer deep chlorophyll maximum was approximately 4% of the total cell count. This study is the first application of BCP to natural environments.

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Year:  2000        PMID: 11214798     DOI: 10.1046/j.1462-2920.2000.00148.x

Source DB:  PubMed          Journal:  Environ Microbiol        ISSN: 1462-2912            Impact factor:   5.491


  3 in total

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Authors:  Stephanie A Connon; Stephen J Giovannoni
Journal:  Appl Environ Microbiol       Date:  2002-08       Impact factor: 4.792

2.  Differential growth response of colony-forming alpha- and gamma-proteobacteria in dilution culture and nutrient addition experiments from Lake Kinneret (Israel), the eastern Mediterranean Sea, and the Gulf of Eilat.

Authors:  Jarone Pinhassi; Tom Berman
Journal:  Appl Environ Microbiol       Date:  2003-01       Impact factor: 4.792

3.  Determination of the microbial flora in traditional İzmir Tulum cheeses by Denaturing Gradient Gel Electrophoresis.

Authors:  Burcin Karabey; Didem Eroglu; Caner Vural; Guven Ozdemir; Oktay Yerlikaya; Ozer Kinik
Journal:  J Food Sci Technol       Date:  2018-02-06       Impact factor: 2.701

  3 in total

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