TABLE 5.
Effect of NaCl added to culture media on enzymes in trehalose synthesis in B. japonicum, S. meliloti, and M. lotia
| Bacterium | Enzyme activity (nmol mg−1 protein h−1) (SE)
|
|||||
|---|---|---|---|---|---|---|
| Trehalose synthase
|
MOTS
|
Trehalose-P synthetase
|
||||
| Control | Saltb | Control | Saltb | Control | Saltb | |
| B. japonicum | 32.9 (9.0) | 46.9 (12.1) | 1.2 (0.6) | 2.2 (0.5) | 19.7 (1.6) | 31.1 (3.4) |
| S. meliloti | NAc | NA | NA | NA | 29.5 (0.8) | 10.9 (0.1) |
| M. loti | NA | NA | NA | NA | 27.7 (0.7) | 11.7 (1.6) |
a
The strain of B. japonicum was USDA 110; other strains were those shown in Table 4. The results represent the means and standard errors of the results obtained with two or (generally) three protein preparations. In all cases, control and salt cultures were grown and compared side by side.
b
For B. japonicum, the salt concentration was 40 mM; for the other rhizobia, the salt concentration was 100 mM.
c
NA, not assayed.