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dc.contributor.authorMurray, G. A.
dc.date.accessioned2012-02-12T23:36:48Z
dc.date.available2012-02-12T23:36:48Z
dc.date.issued1977
dc.identifier.urihttps://hdl.handle.net/10182/4218
dc.description.abstractA mesophilic bacteriophage (K-20) first isolated on Bacillus pumilus W43 has been used to investigate the nature of exogenously conferred thermostability. The capacity of the suspending medium to protect K-20 against thermal inactivation at 65°c has been determined for a number of neutral salts at selected concentrations. Two distinct salt effects (electrostatic and lyotropic) are identified according to the concentration at which a given salt confers maximum protection. Two different nonlinear thermal inactivation curves of declining phage tit re plotted as the logarithm against time at constant temperature are discussed. A two-step, concave thermal inactivation curve for K-20 suspended in certain concentrated salts was investigated and interpreted as evidence of a “clumping” phenomenon. As unusual convex thermal inactivation curve observed for K-20 suspended in dilute divalent cation solutions is afforded a preliminary mathematical description. The occurrence of large proportions of atypically small plaques from phage which have been suspended and heated to a potentially lethal temperature in certain concentrated salt solutions is discussed. A mesophilic bacteriophage (K-20) first isolated on Bacillus pumilus W43 has been used to investigate the nature of exogenously conferred thermostability. The capacity of the suspending medium to protect K-20 against thermal inactivation at 65°c has been determined for a number of neutral salts at selected concentrations. Two distinct salt effects (electrostatic and lyotropic) are identified according to the concentration at which a given salt confers maximum protection. Two different nonlinear thermal inactivation curves of declining phage tit re plotted as the logarithm against time at constant temperature are discussed. A two-step, concave thermal inactivation curve for K-20 suspended in certain concentrated salts was investigated and interpreted as evidence of a “clumping” phenomenon. As unusual convex thermal inactivation curve observed for K-20 suspended in dilute divalent cation solutions is afforded a preliminary mathematical description. The occurrence of large proportions of atypically small plaques from phage which have been suspended and heated to a potentially lethal temperature in certain concentrated salt solutions is discussed. Thermal stability conferred on K-20 by T-broth, 10 x SSC, and Lincoln College tap water is discussed in the light of data for the protective influence of defined media.en
dc.language.isoenen
dc.publisherLincoln College, University of Canterburyen
dc.rights.urihttps://researcharchive.lincoln.ac.nz/page/rights
dc.subjectbacteriophagesen
dc.subjectMesophilic bacteriaen
dc.subjectthermal stabilityen
dc.subjectBacillus pumilusen
dc.subjectthermal inactivationen
dc.subjectneutral saltsen
dc.subjectprotective factorsen
dc.subjectprotein stabilityen
dc.titleThe effect of neutral salts on the thermal stability of a mesophilic bacteriophageen
dc.typeThesisen
thesis.degree.grantorUniversity of Canterburyen
thesis.degree.levelMastersen
thesis.degree.nameMaster of Agricultural Scienceen
lu.thesis.supervisorReanney, Darryl
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.rights.accessRightsDigital thesis can be viewed by current staff and students of Lincoln University only. Print copy available for reading in Lincoln University Library. en
dc.subject.anzsrc060501 Bacteriologyen
dc.subject.anzsrc060504 Microbial Ecologyen


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