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Social Interactions and Biofilm Formation in Bacillus subtilis.

Authors :
Dogsa, Iztok
Oslizlo, Anna
Stefanic, Polonca
Mandic-Mulec, Ines
Source :
Food Technology & Biotechnology; Apr-Jun2014, Vol. 52 Issue 2, p149-157, 9p
Publication Year :
2014

Abstract

Quorum sensing (QS) is a form of cooperative social behaviour which relies on extra-cellular signalling molecules that elicit the QS response across many cells and controls the development of many cooperative traits including biofilm formation. The main aim of this work is to review the published work on cooperative social behaviour of Bacillus subtilis and especially its QS system ComQXPA. This QS system involves four interacting components: the signal-processing enzyme ComQ, the ComX signal, the ComP receptor and the ComA transcriptional regulator. Phosphorylated ComA controls the transcription of many genes including those responsible for the production of surfactin and extracellular matrix, essential for biofilm formation. The ComQXPA QS shows a high degree of genetic polymorphism, which manifests itself in the separation of Bacillus subtilis strains into four different communication groups (pherotypes). The information exchange is possible between members of the same pherotype but not across pherotypes. We have recently suggested that this phenomenon is at least in part driven by the ecological divergence of strains, but may also be induced by frequency-dependent selection. The ComQXPA QS system controls the production of extracellular matrix (ECM) components: polysaccharides, proteins and nucleic acids. We will address the present understanding of the ECM structure-function relationships in B. subtilis biofilms and review published results on regulation, composition and distribution of ECM components. Despite many important recent discoveries on regulation of B. subtilis biofilm development, we know little about the molecular interactions in the ECM and the role they play in the QS and stability of the biofilm. Future research needs to address these questions better. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
13309862
Volume :
52
Issue :
2
Database :
Complementary Index
Journal :
Food Technology & Biotechnology
Publication Type :
Academic Journal
Accession number :
96657370