Metabolomics,Unknown,Transcriptomics,Genomics,Proteomics

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Transcription profiling of Sinorhizobium meliloti strain 1021FDC5 grown in liquid, solid or semi-solid media


ABSTRACT: S. meliloti 1021FDC5 was grown at 30ºC in 20 ml of TY broth with shaking to late logarithmic phase (optical density at 600 nm = 1-1.2). After incubation, cells were pelleted, washed twice in MM and resuspended in 2 ml of the latter medium. For time course experiments in liquid, 0.5 ml of the inoculation culture was added to 50 ml of fresh MM. At various times, samples were removed for determining viable cells counts as well as for RNA isolation/preparation (7 and 14 hours). For experiments on plates, 20 ml of MM containing 0.7% (Semisolid) or 1.3% (Solid) agar was dispensed onto each Petri dish and allowed to gel. The plates were air dried at room temperature for 15 min. 0.1 ml of the inoculation culture was plated onto the surface of the plates and allowed to dry for 10 min. The plates were then inverted and incubated at 30ºC.

ORGANISM(S): Sinorhizobium meliloti

SUBMITTER: Joaquina Nogales 

PROVIDER: E-MEXP-1953 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress

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Publications

Transcriptome profiling of a Sinorhizobium meliloti fadD mutant reveals the role of rhizobactin 1021 biosynthesis and regulation genes in the control of swarming.

Nogales Joaquina J   Domínguez-Ferreras Ana A   Amaya-Gómez Carol V CV   van Dillewijn Pieter P   Cuéllar Virginia V   Sanjuán Juan J   Olivares José J   Soto María J MJ  

BMC genomics 20100308


<h4>Background</h4>Swarming is a multicellular phenomenom characterized by the coordinated and rapid movement of bacteria across semisolid surfaces. In Sinorhizobium meliloti this type of motility has been described in a fadD mutant. To gain insights into the mechanisms underlying the process of swarming in rhizobia, we compared the transcriptome of a S. meliloti fadD mutant grown under swarming inducing conditions (semisolid medium) to those of cells grown under non-swarming conditions (broth a  ...[more]

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