Sponsor
Portland State University. Department of Biology
First Advisor
John W. Myers
Term of Graduation
Fall 1977
Date of Publication
12-14-1977
Document Type
Thesis
Degree Name
Master of Science (M.S.) in Biology
Department
Biology
Language
English
Subjects
Azotobacter, Genetic transformation
DOI
10.15760/etd.2613
Physical Description
1 online resource (2, 46 pages)
Abstract
Previous methods for genetic transformation in Azotobacter vinelandii have employed poorly defined genetic markers or crude DNA extracts. An improved transformation technique has been developed for use in Azotobacter. The technique was used to transform several strains of Azotobacter with DNA carrying a defined genetic marker. A method for isolating pure, high molecular weight, biologically active DNA from Azotobacter is also presented. Purity of the extracted DNA was determined by standard chemical assays. The molecular weight was determined by boundary sedimentation techniques to be 18.2 megadaltons. DNA was obtained from several mutant strains of Azotobacter. Biological activity of these samples was demonstrated by using them to accomplish both intra- and interstrain transformation. Thermal denaturation profiles of several DNA samples are presented, from which guanine plus cytosine content was determined. Among the Azotobacter species examined, GC content ranged from 65.1 to 67.8%. The use of the new transformation and DNA isolation methods in taxonomic and mapping studies is discussed.
Rights
In Copyright. URI: http://rightsstatements.org/vocab/InC/1.0/ This Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).
Persistent Identifier
https://archives.pdx.edu/ds/psu/42425
Recommended Citation
Voth, Wayne H., "Genetic Transformation Among Azotobacter Species" (1977). Dissertations and Theses. Paper 2617.
https://doi.org/10.15760/etd.2613
Comments
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