Figure 4.

Maturation of red fluorescence for DsRed, T1, dimer2, tdimer2(12), and mRFP1. Log-phase cultures of E. coli expressing the construct of interest were rapidly purified at 4°C, and beginning at 2 h postharvest their maturation at 37°C was monitored. The initial decrease in mRFP1 fluorescence is attributed to a slight quenching on warming from 4°C to 37°C.