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dc.contributor.authorMeador-Parton, Jennifer L.en_US
dc.date.accessioned2014-03-14T20:30:33Z
dc.date.available2014-03-14T20:30:33Z
dc.date.issued2000-01-11en_US
dc.identifier.otheretd-01132000-11330006en_US
dc.identifier.urihttp://hdl.handle.net/10919/30922
dc.description.abstractStructural analysis of Bacillus subtilis spore peptidoglycan during sporulation

:Jennifer L. Meador-Parton

:David L. Popham, Chairman

:Department of Biology

:(ABSTRACT)

:Bacterial spore peptidoglycan (PG) is very loosely cross-linked relative to vegetative PG. Theories suggest that loosely cross-linked spore PG may have a flexibility which contributes to the attainment of spore core dehydration. The structure of the PG found in fully dormant spores has previously been examined in wild type and many mutant strains. These analyses showed little correlation between the degree of spore PG cross-linking and core dehydration. However, these studies only examined the structure of PG from dormant spores and did not allow for the structural analysis of spore PG during sporulation when actual spore PG synthesis and core dehydration occur.

:Structural analyses of developing spore PG from wild type Bacillus subtilis and eight mutant strains are included in this study. Structural analyses of developing spore PG suggest the following: a) the germ cell wall PG is synthesized first next to the inner forespore membrane; b) cross-linking is relatively high in the first 10% of spore PG synthesized; b) a rapid decrease in cross-linking is observed during synthesis of the next 20% of the spore PG; and c) this decrease is followed by an eightfold rise in the degree of cross-linking during synthesis of the final 70% of the spore PG. This increasing gradient of cross-linking was previously predicted to contribute to the attainment of spore core dehydration. However, analyses of mutant strains indicate this cross-linking gradient is not required for the attainment of spore dehydration.

:

en_US
dc.publisherVirginia Techen_US
dc.relation.haspartetd.pdfen_US
dc.rightsI hereby grant to Virginia Tech or its agents the right to archive and to make available my thesis or dissertation in whole or in part in the University Libraries in all forms of media, now or hereafter known. I retain all proprietary rights, such as patent rights. I also retain the right to use in future works (such as articles or books) all or part of this thesis or dissertation.en_US
dc.subjectheat resistanceen_US
dc.subjectendosporeen_US
dc.subjectcortexen_US
dc.subjectsporulationen_US
dc.subjectBacillus subtilisen_US
dc.subjectpeptidoglycanen_US
dc.subjectspore peptidoglycan synthesisen_US
dc.titleStructural Analysis of Bacillus subtilis Spore Peptidoglycan During Sporulationen_US
dc.typeThesisen_US
dc.contributor.departmentBiology (Microbiology)en_US
dc.description.degreeMaster of Scienceen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineBiology (Microbiology)en_US
dc.contributor.committeechairPopham, David L.en_US
dc.contributor.committeememberStevens, Ann M.en_US
dc.contributor.committeememberYousten, Allan A.en_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-01132000-11330006/en_US
dc.date.sdate2000-01-13en_US
dc.date.rdate2001-01-14
dc.date.adate2000-01-14en_US


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