Biomaterial Database

Effect of carbon dioxide on growth of Pseudomonas fluorescens. 1979

C O Gill, and K H Tan

In minimal medium at 30 degrees C, growth of Pseudomonas fluorescens was stimulated when the pressure (p) of CO2 in solution was 100 mm of Hg, but at higher concentrations the growth rate declined linearly with increasing pCO2. All concentrations of CO2 were inhibitory for growth in complex medium, and at 30 degrees C the maximum degree of inhibition was attained when pCO2 was 250 mm of Hg. The degree of inhibition at a constant pCO2 in solution increased with decreasing temperature. The degree of inhibition was directly proportional to temperature for growth in complex medium, but not in minimal medium. The inhibition of cell respiration by CO2 was the same whether cells had been grown in air or in the presence of CO2, indicating that adaptive enzyme synthesis does not occur in response to CO2.

UI	MeSH Term	Description	Entries
D010101	Oxygen Consumption	The rate at which oxygen is used by a tissue; microliters of oxygen STPD used per milligram of tissue per hour; the rate at which oxygen enters the blood from alveolar gas, equal in the steady state to the consumption of oxygen by tissue metabolism throughout the body. (Stedman, 25th ed, p346)	Consumption, Oxygen,Consumptions, Oxygen,Oxygen Consumptions
D010313	Partial Pressure	The pressure that would be exerted by one component of a mixture of gases if it were present alone in a container. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)	Partial Pressures,Pressure, Partial,Pressures, Partial
D011551	Pseudomonas fluorescens	A species of nonpathogenic fluorescent bacteria found in feces, sewage, soil, and water, and which liquefy gelatin.	Bacillus fluorescens,Bacillus fluorescens liquefaciens,Bacterium fluorescens,Liquidomonas fluorescens
D002245	Carbon Dioxide	A colorless, odorless gas that can be formed by the body and is necessary for the respiration cycle of plants and animals.	Carbonic Anhydride,Anhydride, Carbonic,Dioxide, Carbon
D005506	Food Contamination	The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.	Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D013696	Temperature	The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms.	Temperatures