ArticleApplied and environmental microbiology1995
Temperature-dependent membrane fatty acid and cell physiology changes in coccoid forms of Campylobacter jejuni.
Article in Applied and environmental microbiology, 1995. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
35 citing papers in PubMed, 110 citations in OpenAlex.
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- Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry.PloS one · 2021Observational
- Waterborne Isolates ofFrontiers in microbiology · 2021Article
- Small-scaled association between ambient temperature and campylobacteriosis incidence in Germany.Scientific reports · 2020Article
- Survival and Control ofFrontiers in cellular and infection microbiology · 2020Review
- Strain-Specific Differences in Survival ofApplied and environmental microbiology · 2019Article
- The Campylobacter jejuni helical to coccoid transition involves changes to peptidoglycan and the ability to elicit an immune response.Molecular microbiology · 2019Article
- Retail liver juices enhance the survivability of Campylobacter jejuni and Campylobacter coli at low temperatures.Scientific reports · 2019Article
- The effect of growth temperature on the pathogenicity of Campylobacter.Current microbiology · 2013Article
- Comprehensive detection and discrimination of Campylobacter species by use of confocal micro-Raman spectroscopy and multilocus sequence typing.Journal of clinical microbiology · 2012Article
- Putative mechanisms and biological role of coccoid form formation in Campylobacter jejuni.European journal of microbiology & immunology · 2012Review
- Campylobacter spp. as a Foodborne Pathogen: A Review.Frontiers in microbiology · 2011Article
- The response of Campylobacter jejuni to low temperature differs from that of Escherichia coli.Applied and environmental microbiology · 2009Article
- PLFA profiles of drinking water biofilters with different acetate and glucose loadings.Ecotoxicology (London, England) · 2009Article
- The Dienes phenomenon: competition and territoriality in Swarming Proteus mirabilis.Journal of bacteriology · 2009Article
- Lack of response of INT-407 cells to the presence of non-culturable Campylobacter jejuni.Epidemiology and infection · 2008Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of temperature and the availability of nutrients on the transition of spiral Campylobacter jejuni cells to coccoid forms was investigated. Ageing of spiral C. jejuni cells in either nutrient-poor or nutrient-rich environments resulted in the formation of nonculturable coccoid cells at 4, 12, and 25 degrees C after different periods, with the cells incubated at 4 degrees C in nutrient-deficient media remaining culturable the longest. To study the phenomenon, ATP levels, protein profiles, and fatty acid compositions were monitored under conditions where the transition from spiral to coccoid cells occurred. During storage, the levels of intracellular ATP were highest in cells incubated at low temperatures (4 and 12 degrees C) and remained constant after a small initial decrease. During the transformation from spiral to coccoid forms, no alteration in protein profiles could be detected; indeed, inhibition of protein synthesis by chloramphenicol did not influence the transition. Furthermore, DNA damage by gamma irradiation had no effect on the process. Membrane fatty acid composition of cocci formed at low temperatures was found to be almost identical to that of spiral cells, whereas that of cocci formed at 25 degrees C was clearly different. Combining these results, it is concluded that the formation of cocci is not an active process. However, distinctions between cocci formed at different temperatures were observed. Cocci formed at 4 degrees C show characteristics comparable to those of spirals, and these cocci may well play a role in the contamination cycle of C. jejuni.(ABSTRACT TRUNCATED AT 250 WORDS)
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.