A Minimal Threshold of c-di-GMP Is Essential for Fruiting Body Formation and Sporulation in Myxococcus xanthus
Fig 2
c-di-GMP level is important for development.
(A) c-di-GMP levels in cells expressing the indicated proteins during starvation in suspension. The c-di-GMP levels are shown as mean ± SD from three biological replicates relative to WT at 0 hrs. * p < 0.05 in Student’s t-test comparing different mutants to the WT at the respective time points. Note that the data for WT are the same as in Fig 1. (B) Fruiting body formation and sporulation under two different starvation conditions. Numbers after 120 hrs of starvation in submerged culture indicate heat- and sonication resistant spores formed after 120 hrs of starvation in submerged culture in percentage of WT (100%) from one representative experiment. Scale bars, TPM agar 500 μm, submerged culture 100 μm.