What bacterial strain is isolated in the healthy 10-day-old variety of maize with a high sugar content?
Sweet corn Sweet corn ("Zea mays" convar. "saccharata" var. "rugosa"; also called sugar corn and pole corn) is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.
Azotobacteraceae The family Azotobacteraceae contains aerobic diazotrophs with three genera, "Azomonas", "Azotobacter" and "Azorhizophilus" distinguished by the ability to form cysts. The family is also characterized by variable cell shape, the classic shape being ovoid, while many are pleomorphic. With an adequate supply of molybdenum, the Azotobacteraceae are able to fix at least 10 mg of molecular nitrogen per gram of carbohydrate consumed under aerobic conditions. Like most Pseudomonadaceae, the Azotobacteraceae are able to use a wide variety of carbon sources, including sucrose. Recent analysis of the unannotated genome of "Azotobacter vinelandii" has shown this bacterium is most appropriately grouped in the family Pseudomonadaceae. The original familial distinction was based on the ability to fix nitrogen, but a few Pseudomonadaceae have been found to fix nitrogen, as well. The relation is not surprising given the ability of many Azotobacteraceae to fluoresce due to the production of pyoverdine, a nonribosomal peptide siderophore typical of many Pseudomonadaceae.