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J Bacteriol. 1971 October; 108(1): 309-313
Copyright © 1971 American Society for Microbiology. All Rights Reserved.

Relationship Between Energy Substrate Utilization and Specific Growth Rate in Aspergillus nidulans

B. L. A. Carter1, A. T. Bull2, S. J. Pirt and B. I. Rowley2

a Microbiology Department, Queen Elizabeth College, University of London, London, W.8., England

ABSTRACT

The maintenance coefficient of glucose-limited Aspergillus nidulans chemostat cultures at 30 C was 0.018 g per g (dry weight) per hr for glucose and 0.55 mmoles per g (dry weight) per hr for oxygen. These values can only be approximate because melanin was produced by the mold at low growth rates and because it is unlikely that this polymer contributed to the maintenance energy requirement although it contributed to the dry weight. Biomass (defined here as dry weight minus melanin) was used to calculate a more meaningful maintenance coefficient for glucose (0.029 g of glucose per g of biomass per hr). At the highest growth rates examined, a nonlinear relationship between growth rate and glucose utilization rate was obtained, suggesting a qualitative change in the metabolic activities of the mold at high growth rates. The oxidative capacity of the mold was highest at the highest growth rates. This observation indicates that the increased substrate utilization rate observed at the higher growth rates is a reflection of enhanced enzyme synthesis. This hypothesis was verified by assaying the specific activities of several enzymes at different growth rates. However, in contrast to all the other enzymes assayed, the activities of reduced nicotinamide adenine dinucleotide phosphate: (acceptor) oxido-reductases were highest at the lowest growth rates.


FOOTNOTES

1 Present address: Laboratory of Molecular Biology, University of Wisconsin, Madison, Wis. 53706.

2 Present address: Biological Laboratories, The University, Canterbury, Kent, England.


J Bacteriol. 1971 October; 108(1): 309-313
Copyright © 1971 American Society for Microbiology. All Rights Reserved.




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