Effect of Yeast Extract Concentration on Viability and Cell Distortion in Rhizobium spp.

Open Access
Publisher Website
Google Scholar
Abstract
A low concentration of yeast extract (0·1%) in liquid media favoured rapid growth and high percentage of viable cells in cultures of Rhizobium japonicum (CB 1809), R. lupini (WU 425), R. meliloti (SU 47), R. trifolii (TA1) and a cowpea strain (CB 756). Concentrations of yeast extract > 0·35% depressed viability and produced distorted cells in all strains except SU 47: TA1 was especially sensitive. When used at 0·5–1% (w/v), each yeast extract (Difco, Oxoid, Vegemite) or casein hydrolysate produced greatly enlarged abnormal cells of TA1, each containing several granules of poly‐β‐hydroxybutyrate and whorls of intracytoplasmic membranes, and showing greater internal disorganisation than that seen in root nodule bacteroids. Lysogenic and non‐lysogenic cultures of R. trifolii were all sensitive to yeast extract, and such sensitivity, for strains of several species, was unrelated to effectiveness in nodulating host plants. Glycine inhibited growth of all strains tested. Several other amino acids occurring in casein hydrolysate inhibited TA1 strongly and induced formation of distorted cells and spheroplasts; this distortion was partly counteracted by adding salts of calcium or magnesium. In media with 0·1% yeast extract the use of mannitol, sucrose, lactose or galactose as alternative carbon sources, each at a concentration of 0·02–1%, did not affect numbers of viable rhizobia or cell shape in all strains tested.