| Mechanisms of halotolerance in microorganisms. | |
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MedLine Citation:
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PMID: 3308318 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Microorganisms have the ability to adapt to a wide range of NaCl concentrations. In general the NaCl tolerance shown by microbes far exceeds the salt tolerance of any other organism, procryote or eukaryote. There are at least three mechanisms available for adaptation to different salt concentrations. The first would be a passive one in which the cytoplasmic ion content would always equal that in the medium. A second mechanism which is used by many organisms involves concentrating compatible solutes to create an osmotic balance between the cytoplasm and the external environment. The third mechanism involves changing the cell physiology to control the movement of water allowing the cell to exist with an ionically dilute cytoplasm. This article will review the major developments and discuss the implications of increasing knowledge about salt tolerance in microorganisms. |
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Authors:
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R H Vreeland |
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Publication Detail:
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Type: Journal Article; Review |
Journal Detail:
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Title: Critical reviews in microbiology Volume: 14 ISSN: 1040-841X ISO Abbreviation: Crit. Rev. Microbiol. Publication Date: 1987 |
Date Detail:
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Created Date: 1987-11-02 Completed Date: 1987-11-02 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 8914274 Medline TA: Crit Rev Microbiol Country: UNITED STATES |
Other Details:
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Languages: eng Pagination: 311-56 Citation Subset: IM |
Affiliation:
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Department of Biology, University of New Orleans, Louisiana. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Algae
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physiology Bacteria / classification, drug effects Bacterial Physiological Phenomena* Osmolar Concentration Potassium / metabolism Sodium Chloride / metabolism, pharmacology* Yeasts / physiology |
| Chemical | |
Reg. No./Substance:
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7440-09-7/Potassium; 7647-14-5/Sodium Chloride |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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