Determination of Growth Parameters of Methylamine-using Bacteria

• Published in: Journal of general microbiology Vol. 133; no. 4; pp. 1075 - 1080
• Main Authors: Legan, J. D, Owens, J. D
• Format: Journal Article
• Language: English
• Published: London Soc General Microbiol 01.04.1987; New York, NY Cambridge University Press
• Subjects: Bacteriology; Biological and medical sciences; Fundamental and applied biological sciences. Psychology; Growth, nutrition, cell differenciation; Microbiology; Pseudomonas; Pseudomonadales; Competition; Culture medium; Computer simulation; Growth; Mixed microorganism culture; Pseudomonas; Methylotrophy; Experience; Methylamine; Pseudomonadaceae; Bacteria; Parameter
• ISSN: 0022-1287; 1350-0872; 1465-2080
• DOI: 10.1099/00221287-133-4-1075

Department of Food Technology, University of Reading, Whiteknights, Reading RG6 2AP, UK ABSTRACT SUMMARY: Growth parameters on methylamine and glucose were determined for obligately methylotrophic bacterium B6/2, facultatively methylotrophic bacterium DT26 and Pseudomonas NB4, which is able to use methylamine as sole nitrogen source but not as sole carbon and energy source. Substrate saturation constants were determined by a respirometric method. Values obtained for maximum specific growth rates (h –1 ), substrate saturation constants (µmol 1 –1 ), yield coefficient as 50% maximum growth rate [(g dry biomass) mol –1 ] and maintenance coefficient [mmol (g dry biomass) –1 h –1 ], respectively, were 0·33, 36, 21·2 and 3·2 for B6/2 with methylamine as sole carbon, energy and nitrogen source, 0·09, 5·1, 15·6 and 1·8 for DT26 with methylamine as sole carbon, energy and nitrogen source, 0·20, 2·5, 94 and 0·70 for DT26 with glucose as sole carbon and energy source and NH + 4 as sole nitrogen source, and 0·58, 6·1, 67 and 0·63 for NB4 with glucose as sole carbon and energy source and NH + 4 as sole nitrogen source. Pseudomonas NB4 grew with a maximum specific growth rate of 0·35 with glucose as sole carbon and energy source and methylamine as sole nitrogen source. Present address: Flour Milling and Baking Research Association, Chorleywood, Rickmansworth, Herts. WD3 5SH, UK.