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Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP
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| Zeitschriftentitel: | Applied and Environmental Microbiology |
|---|---|
| Personen und Körperschaften: | , , , , |
| In: | Applied and Environmental Microbiology, 85, 2019, 22 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
American Society for Microbiology
|
| Schlagwörter: |
| author_facet |
Zhang, Xiangsheng Hughes, Jonathan G. Subuyuj, Gabriel A. Ditty, Jayna L. Parales, Rebecca E. Zhang, Xiangsheng Hughes, Jonathan G. Subuyuj, Gabriel A. Ditty, Jayna L. Parales, Rebecca E. |
|---|---|
| author |
Zhang, Xiangsheng Hughes, Jonathan G. Subuyuj, Gabriel A. Ditty, Jayna L. Parales, Rebecca E. |
| spellingShingle |
Zhang, Xiangsheng Hughes, Jonathan G. Subuyuj, Gabriel A. Ditty, Jayna L. Parales, Rebecca E. Applied and Environmental Microbiology Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP Ecology Applied Microbiology and Biotechnology Food Science Biotechnology |
| author_sort |
zhang, xiangsheng |
| spelling |
Zhang, Xiangsheng Hughes, Jonathan G. Subuyuj, Gabriel A. Ditty, Jayna L. Parales, Rebecca E. 0099-2240 1098-5336 American Society for Microbiology Ecology Applied Microbiology and Biotechnology Food Science Biotechnology http://dx.doi.org/10.1128/aem.01625-19 <jats:p> Alcohols, released as fermentation products and produced as intermediates in the catabolism of many organic compounds, including hydrocarbons and fatty acids, are common components of the microbial food web in soil and sediments. Although they serve as good carbon and energy sources for many soil bacteria, alcohols have primarily been reported to be repellents rather than attractants for motile bacteria. Little is known about how alcohols are sensed by microbes in the environment. We report here that catabolizable <jats:italic>n</jats:italic> -alcohols with linear chains of up to 12 carbons serve as attractants for the soil bacterium <jats:named-content content-type="genus-species">Pseudomonas putida</jats:named-content> , and rather than being detected directly, alcohols appear to be catabolized to acetate, which is then sensed by a specific cell-surface chemoreceptor protein. </jats:p> Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP Applied and Environmental Microbiology |
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10.1128/aem.01625-19 |
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| title |
Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP |
| title_unstemmed |
Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP |
| title_full |
Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP |
| title_fullStr |
Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP |
| title_full_unstemmed |
Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP |
| title_short |
Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP |
| title_sort |
chemotaxis of pseudomonas putida f1 to alcohols is mediated by the carboxylic acid receptor mcfp |
| topic |
Ecology Applied Microbiology and Biotechnology Food Science Biotechnology |
| url |
http://dx.doi.org/10.1128/aem.01625-19 |
| publishDate |
2019 |
| physical |
|
| description |
<jats:p>
Alcohols, released as fermentation products and produced as intermediates in the catabolism of many organic compounds, including hydrocarbons and fatty acids, are common components of the microbial food web in soil and sediments. Although they serve as good carbon and energy sources for many soil bacteria, alcohols have primarily been reported to be repellents rather than attractants for motile bacteria. Little is known about how alcohols are sensed by microbes in the environment. We report here that catabolizable
<jats:italic>n</jats:italic>
-alcohols with linear chains of up to 12 carbons serve as attractants for the soil bacterium
<jats:named-content content-type="genus-species">Pseudomonas putida</jats:named-content>
, and rather than being detected directly, alcohols appear to be catabolized to acetate, which is then sensed by a specific cell-surface chemoreceptor protein.
</jats:p> |
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| author | Zhang, Xiangsheng, Hughes, Jonathan G., Subuyuj, Gabriel A., Ditty, Jayna L., Parales, Rebecca E. |
| author_facet | Zhang, Xiangsheng, Hughes, Jonathan G., Subuyuj, Gabriel A., Ditty, Jayna L., Parales, Rebecca E., Zhang, Xiangsheng, Hughes, Jonathan G., Subuyuj, Gabriel A., Ditty, Jayna L., Parales, Rebecca E. |
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| description | <jats:p> Alcohols, released as fermentation products and produced as intermediates in the catabolism of many organic compounds, including hydrocarbons and fatty acids, are common components of the microbial food web in soil and sediments. Although they serve as good carbon and energy sources for many soil bacteria, alcohols have primarily been reported to be repellents rather than attractants for motile bacteria. Little is known about how alcohols are sensed by microbes in the environment. We report here that catabolizable <jats:italic>n</jats:italic> -alcohols with linear chains of up to 12 carbons serve as attractants for the soil bacterium <jats:named-content content-type="genus-species">Pseudomonas putida</jats:named-content> , and rather than being detected directly, alcohols appear to be catabolized to acetate, which is then sensed by a specific cell-surface chemoreceptor protein. </jats:p> |
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| spelling | Zhang, Xiangsheng Hughes, Jonathan G. Subuyuj, Gabriel A. Ditty, Jayna L. Parales, Rebecca E. 0099-2240 1098-5336 American Society for Microbiology Ecology Applied Microbiology and Biotechnology Food Science Biotechnology http://dx.doi.org/10.1128/aem.01625-19 <jats:p> Alcohols, released as fermentation products and produced as intermediates in the catabolism of many organic compounds, including hydrocarbons and fatty acids, are common components of the microbial food web in soil and sediments. Although they serve as good carbon and energy sources for many soil bacteria, alcohols have primarily been reported to be repellents rather than attractants for motile bacteria. Little is known about how alcohols are sensed by microbes in the environment. We report here that catabolizable <jats:italic>n</jats:italic> -alcohols with linear chains of up to 12 carbons serve as attractants for the soil bacterium <jats:named-content content-type="genus-species">Pseudomonas putida</jats:named-content> , and rather than being detected directly, alcohols appear to be catabolized to acetate, which is then sensed by a specific cell-surface chemoreceptor protein. </jats:p> Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP Applied and Environmental Microbiology |
| spellingShingle | Zhang, Xiangsheng, Hughes, Jonathan G., Subuyuj, Gabriel A., Ditty, Jayna L., Parales, Rebecca E., Applied and Environmental Microbiology, Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP, Ecology, Applied Microbiology and Biotechnology, Food Science, Biotechnology |
| title | Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP |
| title_full | Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP |
| title_fullStr | Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP |
| title_full_unstemmed | Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP |
| title_short | Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP |
| title_sort | chemotaxis of pseudomonas putida f1 to alcohols is mediated by the carboxylic acid receptor mcfp |
| title_unstemmed | Chemotaxis of Pseudomonas putida F1 to Alcohols Is Mediated by the Carboxylic Acid Receptor McfP |
| topic | Ecology, Applied Microbiology and Biotechnology, Food Science, Biotechnology |
| url | http://dx.doi.org/10.1128/aem.01625-19 |