Spore germination inoculation

In cutaneous and gastrointestinal anthrax, spore germination takes place at or near the inoculation site following uptake by the macrophage or dendritic cell. It is the vegetative form, not the spore, which produces the deadly factors. After transformation to the vegetative bacilli, these bacteria are free to mediate toxicity at the inoculation site in skin and gastrointestinal tract (Beatty et al., 2003). In inhalational... 

Infection begins when the spores are inoculated through the skin or mucosa. It is thought that spores are ingested at the local site by macrophages, in which they germinate to the vegetative bacillus with production of capsule and toxins. At these sites, the... 

The ability of fungal spores of P. digitatum to biotransform monoterpene alcohols, such as geraniol (271) and nerol (272) and a mixture of the aldehydes, that is, citral (276 and 275), has only been discovered very recently by Demyttenaere and coworkers (Demyttenaere et al., 1996, 2000 Demyttenaere and De Footer, 1996,1998). Spores of P. digitatum were inoculated on solid media. After a short incubation period, the spores germinated and a mycelial mat was formed. 

Laboratory studies also indicated that LY186054 prevents spore germination. A fifteen-minute exposure of wheat powdery mildew conidia to 1-10 ppm solutions of this compound followed by inoculation showed no disease incidence in whole wheat plants. 

Spores suspensions were prepared by adding 3 mL of 0.1% Tween-80 to slant cultures and gently scraping off the surface with a sterilized wire loop. These spores were counted in a Neubauer chamber, and a standardized amount (106 spores/mL) was inoculated in the GPMKC medium. The experiments were carried out by inoculating the GPMKC medium (pH6.0) with a mycelium suspension, germinated previously for 20 h at 45°C and 150 rpm. 

Mold-ripened cheeses are inoculated with mold spores which germinate and, via metabolic transformation, produce additional characteristic flavor compounds. Blue-vein cheeses are good examples. In these cheeses, surface molds, yeasts, and bacteria (micrococci) become dominant as the cheese pH drops due to the lactic flora early in maturation. The main... 

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