Fluorescent DNA binding dye-based approach for measuring the growth of an Escherichia coli lysine auxotroph and quantifying lysine

Journal of Rapid Methods and Automation in Microbiology

Volumn 11, Issue 4, 2003, Pages 313-324

  Chalova, V ^a   Woodward, C L ^a   Ricke, S C ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 16544381157     PISSN: 10603999     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4581.2003.tb00270.x     Document Type: Article

References (21)

1. ANANTHARAMAN, K., PARARD, C., DECARLI, B., REINHARDT, P., GRAF, E. and FINOT, P.A. 1983. The microbiological estimation of available lysine in industrial milk products using a lysine Escherichia coli, M 26-26. Basic Studies in Food Science, Research in Food Science and Nutrition, Vol. 2, (J.V. McLoughlin and B.M. McKenna, eds.) pp. 81-82, Boole Corppress LTD., Dublin.
2. ASHOOR, S.H. and ZENT, J.B. 1984. Maillard browning of common amino acids and sugars. J. Food Sci. 49, 1206-1207.
3. BALDWIN, T.O., DEVINE, J.H., HECKEL, R.C., LIN, J.W. and SHADEL, G.S. 1989. The complete nucleotide sequence of the lux regulon of Vibrio fischeri and the lux ABN region of Photobacterium leiognathi and the mechanism of control of bacterial bioluminescence. J. Biolum. Chemilum. 4, 326-341.
4. COMBS, G.F., BOSSARD, E.H. and CHILDS, G.R. 1968. Improved chick bioassay for available lysine and available methionine. Feedstuff 40(8), 36-37.
5. ERICKSON, A.M., LI, X., WOODWARD, C.L. and RICKE S.C. 1999. Optimisation of enzyme treatment for the degradation of feed proteins for an Escherichia coli auxotroph lysine availability assay. J. Sci. Food Agric. 79, 1929-1935.
6. ERICKSON, A.M., LI, X., ZABALA-DÍAZ, I.B. and RICKE, S.C. 2002. Potential for measurement of lysine bioavailability in poultry feeds by rapid microbiological assays - a review. J. Rapid Methods Automation Microbiology 10, 1-8.
7. ERICKSON, A.M., ZABALA-DÍAZ, I.B., KWON, Y.M. and RICKE, S.C. 2000. A bioluminescent Escherichia coli auxotroph for use in an in vitro lysine availability assay. J. Microb. Meth. 40, 207-212.
8. FRIEDMAN, M. 1999. Chemistry, nutrition and microbiology of D-amino acids. J. Agric. Food Chem. 47, 3457-3479.
9. HITCHINS, A.D., McDONOUGH, F.E. and WELLS, P.A. 1989. The use of Escherichia coli mutants to measure the bioavailability of essential amino acids in foods. Plant Foods Human Nutr. 39, 109-120.
10. HOFFMANS, C.M. and FUNG, D.Y.C. 1993. Effective method for dry inoculation of bacterial cultures. J. Rapid Methods Automation Microbiology 1, 287-294.
11. KIRCHER, M. and PFEFFERLE, W. 2001. The fermentative production of L-lysine as an animal feed additive. Chemosphere 43, 27-31.
12. KWOK, K.-C., SHUI, Y.-W., YEUNG, C.-A. and NIRANJAN, K. 1998. Effect of thermal processing on available lysine, thiamine and riboflavin content in soymilk. J. Sci. Food Agric. 77, 473-478.
13. LI, X., ERICKSON, A.M. and RICKE S.C. 2000. Agitation during incubation reduces the time required for a lysine microbiological growth assay using an Escherichia coli lysine auxotroph mutant. J. Rapid Methods Automation Microbiology 8, 83-94.
14. MILLER, J.H. 1972. Experiments in Molecular Genetics. Cold Spring Harbor Laboratory Press, Plainview, N.Y.
15. NORDHEIM, J.P. and COON, C.N. 1984. A comparison of four methods for determining available lysine in animal protein meals. Poult. Sci. 63, 1040-1051.
16. PAYNE, J.W. and TUFFNELL, J.M. 1980. Assays for amino acids, peptides and proteins. In Microorganisms and Nitrogen Sources, (J. W. Payne, ed.) pp. 726-765, John Wiley & Sons, New York.
17. SAMBROOK, J., FRISCH, E.F. and MANIATIS, T. 1989. Molecular cloning a Laboratory Manual, 2nd Ed. Cold Spring Harbor Laboratory Press, Plainview, N.Y.
18. SHOCKMAN, G.D. 1963. Amino Acids. In Analytical Microbiology, (F. Kavanagh, ed.) pp. 567-673, Academic Press, New York.
19. TUFFNELL, J.M. and PAYNE, J.W. 1985. A colorimetric enzyme assay using Escherichia coli to determine nutritionally available lysine in biological materials. J. Appl. Bacteriol. 58, 333-341.
20. UDENFRIEND, S. 1962. Principles of fluorescence. In Fluorescence Assay in Biology and Medicine, Vol. 1, pp. 5-35, Academic Press, New York.
21. VAN BOEKEL, M.A.J.S. 1998. Effect of heating on Maillard reactions in milk. Food Chem. 62, 403-414.