New insights into Pseudomonas fluorescens alginate biosynthesis relevant for the establishment of an efficient production process for microbial alginates.

Alginate denotes a family of linear polysaccharides with a wide range of industrial and pharmaceutical applications. Presently, all commercially available alginates are manufactured from brown algae. However, bacterial alginates have advantages with regard to compositional homogeneity and reproducibility. In order to be able to design bacterial strains that are better suited for industrial alginate production, defining limiting factors for alginate biosynthesis is of vital importance. Our group has been studying alginate biosynthesis in Pseudomonas fluorescens using several complementary approaches. Alginate is synthesised and transported out of the cell by a multiprotein complex spanning from the inner to the outer membrane. We have developed an immunogold labelling procedure in which the porin AlgE, as a part of this alginate factory, could be detected by transmission electron microscopy. No time-dependent correlation between the number of such factories on the cell surface and alginate production level was found in alginate-producing strains. Alginate biosynthesis competes with the central carbon metabolism for the key metabolite fructose 6-phosphate. In P. fluorescens, glucose, fructose and glycerol, are metabolised via the Entner-Doudoroff and pentose phosphate pathways. Mutational analysis revealed that disruption of the glucose 6-phosphate dehydrogenase gene zwf-1 resulted in increased alginate production when glycerol was used as carbon source. Furthermore, alginate-producing P. fluorescens strains cultivated on glucose experience acid stress due to the simultaneous production of alginate and gluconate. The combined results from our studies strongly indicate that the availability of fructose 6-phosphate and energy requires more attention in further research aimed at the development of an optimised alginate production process.

Antimicrobial action of essential oil vapours and negative air ions against Pseudomonas fluorescens.

The aim of this study was to investigate the antibacterial activity of essential oil (in liquid as well as in vapour phase) and negative air ions (NAI) against Pseudomonas fluorescens. The combined effect of NAI with essential oil vapour was also investigated to determine kill time and morphological changes in bacterial cells. The MIC of Cymbopogon citratus (0.567 mg/ml), Mentha arvensis (0.567 mg/ml), Mentha piperita (1.125 mg/ml) and Eucalyptus globulus (2.25 mg/ml) was studied via the agar dilution method. To estimate the antibacterial activity of essential oils in the vapour phase, agar plates inoculated with P. fluorescens were incubated with various concentrations of each essential oil vapour and zone of inhibition was recorded. Further, in order to assess the kill time, P. fluorescens inoculated agar plates were exposed to selected bactericidal essential oil vapour and NAI, separately, in an air-tight chamber. A continuous decrease in bacterial count was observed over time. A significant enhancement in the bactericidal action was observed by exposure to the combination of essential oil vapour and NAI as compared to their individual action. Scanning electron microscopy was used to study the alteration in morphology of P. fluorescens cells after exposure to C. citratus oil vapour, NAI, and combination of C. citratus oil vapour and NAI. Maximum morphological deformation was found due to the combined effect of C. citratus oil vapour and NAI. This study demonstrates that the use of essential oils in the vapour phase is more advantageous than the liquid phase. Further the antibacterial effect of the essential oil vapours can be significantly enhanced by the addition of NAI. The work described here offers a novel and efficient approach for control of bacterial contamination that could be applied for food stabilization practices.