TABLE 3.
Different media and strains used in this study to evaluate TIMM induction (+ for induction and − for no induction) as determined by the ratio of viable count at 37 to 30°C.
| Medium | CH34 | CH34-TIMMR1/2 |
| LB (1% NaCl, 0.5% YE, 1% P)1 | + | + |
| 0.5% YE + 1% NaCl | + | + |
| 1% P + 1% NaCl | + | − |
| MM284 (0.5% NaCl, 0.2% NH4Cl) | − | − |
| MM284 + 0.5% CA2 | + | − |
| MM284 + 0.5% Phe | + | − |
| MM284 + 0.5% Gly | + | − |
| MM284 + 0.5% Cys | + | − |
| MM284 + 0.5% Leu | + | − |
| MM284 + 0.5% Pro | + | − |
| MM284 + 0.5% Gln | + | − |
| MM284 + 0.5% His | + | − |
| MM284 − NaCl | + | − |
| MM284 + 0.5% NH4Cl | − | − |
| MM284 + 1% NH4Cl | + | − |
| MM284 + 0.5% NH4NO3 | − | − |
| MM284 + 1% NH4NO3 | + | − |
| MM284 + 1% NaCl | − | − |
| Schatz (0.1% NH4NO3) | + | + |
| Schatz + 1% NaCl | − | − |
| Schatz + 1% NaCl + 0.5% CA | + | − |
| +0.44 M sorbitol3 | − | − |
1YE, yeast extract; P, peptone. 2CA, casamino acids. 3Addition of sorbitol completely inhibited TIMM induction in all known TIMM-inducing conditions.