Nutrient REQUIREMENTS FOR Microorganism

REQUIREMENTS FOR NITROGEN, PHOSPHORUS, AND SULFUR

To grow, a microorganism must be able to incorporate large quantities of nitrogen, phosphorus, and sulfur. Although these elements may be acquired from the same nutrients that supply carbon, microorganisms usually employ inorganic sources as well.

Nitrogen is needed for the synthesis of amino acids, purines, pyrimidines, some carbohydrates and lipids, enzyme cofactors, and other substances.

Many microorganisms can use the nitrogen in amino acids. Others can incorporate ammonia directly through the action of enzymes such as glutamate dehydrogenase or glutamine synthetase and glutamate synthase.

Most phototrophs and many chemotrophic microorganisms reduce nitrate to ammonia and incorporate the ammonia in a process known as assimilatory nitrate reduction.

A variety of bacteria (e.g., many cyanobacteria and the symbiotic bacterium Rhizobium) can assimilate atmospheric nitrogen (N2) by reducing it to ammonium (NH4 ). This is called nitrogen fixation.

Phosphorus is present in nucleic acids, phospholipids, nucleotides like ATP, several cofactors, some proteins, and other cell components. Almost all microorganisms use inorganic phosphate as their phosphorus source and incorporate it directly.

Low phosphate levels actually limit microbial growth in many aquatic environments. Some microbes, such as Escherichia coli, can use both organic and inorganic phosphate. Some organophosphates such as hexose 6-phosphates can be taken up directly by the cell.

Other organophosphates are hydrolyzed in the periplasm by the enzyme alkaline phosphatase to produce inorganic phosphate, which then is transported across the plasma membrane.

Sulfur is needed for the synthesis of substances like the amino acids cysteine and methionine, some carbohydrates, biotin, and thiamine.

Most microorganisms use sulfate as a source of sulfur and reduce it by assimilatory sulfate reduction; a few microorganisms require a reduced form of sulfur such as cysteine.

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