TABLE 4.
Strain | Genotype | Doubling time (min)a | No. of heat-resistant sporesb
|
Avg cell length (μm)c | % Cells in chains ofc:
|
|||
---|---|---|---|---|---|---|---|---|
T8 | T24 | 2 | >2 | >8 | ||||
PS832 | Wild type | 19 ± 1 | 2.5 × 108 | 3.1 × 108 | 4.1 ± 1.1 | 58 | 0 | 0 |
3.9 ± 1.0 | 44 | 2 | 0 | |||||
DPVB488 | ΔyabM | 19 ± 1 | 3.5 × 108 | 5.0 × 108 | 4.6 ± 1.3 | 54 | 0 | 0 |
3.9 ± 0.9 | 53 | 0 | 0 | |||||
DPVB450 | ΔykvU | 20 ± 2 | 1.2 × 108 | 5.3 × 108 | 4.6 ± 1.4 | 47 | 2 | 0 |
4.2 ± 2.3 | 39 | 0 | 0 | |||||
DPVB520 | ΔyabM ΔykvU | 19 ± 1 | 8.3 × 107 | 4.2 × 108 | 4.5 ± 1.2 | 69 | 0 | 0 |
3.8 ± 0.9 | 47 | 0 | 0 | |||||
DPVB489 | ΔytgP | 20 ± 2 | 2.7 × 107* | 9.7 × 107 | 6.4 ± 1.9** | 49 | 42 | 19 |
5.7 ± 1.7** | 74 | 17 | 0 | |||||
DPVB614d | ΔytgP amyE::xylP-ytgP | 20 ± 2 | 2.4 × 108 | ND | 4.5 ± 1.4 | 53 | 2 | 0 |
DPVB521 | ΔyabM ytgP::MLS | 21 ± 2 | 4.3 × 106* | 3.6 × 107 | 6.5 ± 1.5** | 57 | 39 | 20 |
6.3 ± 3.1** | 40 | 52 | 0 | |||||
DPVB522 | ΔytgP ykvU::MLS | 20 ± 1 | 1.4 × 107* | 9.4 × 107 | 7.3 ± 2.4** | 37 | 45 | 19 |
5.7 ± 1.4** | 82 | 9 | 0 | |||||
DPVB532 | ΔyabM ΔytgP ykvU::MLS | 22 ± 1 | 2.5 × 106* | 2.8 × 107 | 6.9 ± 1.8** | 45 | 45 | 26 |
5.6 ± 1.7** | 61 | 22 | 0 |
Values are averages determined for three independent cultures ± standard deviations.
Values are averages determined for three independent cultures. T8, 8 h after entry into stationary phase; T24, 24 h after entry into stationary phase. *, value is significantly different (P ≤ 0.05 using unpaired Student's t test) than that observed for the wild-type strain.
For each strain, the first value is for a mid-log culture (OD of 0.5) and the second value is for a late log culture (OD of 1.5). Average cell lengths are for 200 cells, and standard deviations are given. Cells in chains of >8 are also included in chains of >2. **, value is significantly different (P < 0.0001 using unpaired Student's t test) than that observed for the wild-type strain.
This strain was assayed for ytgP complementation only during mid-log growth with 0.01% xylose.