A New Heterofermentative Lactobacillus Species With Meso-Diaminopimelic Acid in Peptidoglycan, Lactobacillus Vaccinostercus Kozaki and Okada Sp. Nov.

Okada, Sanae; Suzuki, Y.; Kozaki, Michio

doi:10.2323/jgam.25.215

Cited by 41 publications

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“…Depending on the protocol applied, the G+C contents of the L. durianis and L. vaccinostercus type strains were 44 mol% (protocol of Mesbah et al, 1989) or 41-42 mol% (protocol of Tamaoka & Komagata, 1984). The G+C contents obtained for the two type strains L. vaccinostercus LMG 9215 T and L. durianis LMG 19193 T are significantly different from the value reported in the species description of L. vaccinostercus (Okada et al, 1979), 36 mol%, which probably resulted from technical limitations and has to be considered as incorrect.…”

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confidence: 46%

“…Lactobacillus vaccinostercus was described by Okada et al (1979), but the name was not included in the Approved Lists of Bacterial Names (Skerman et al, 1980). Valid publication of the name was achieved in 1983 (Kozaki & Okada, 1983).…”

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confidence: 99%

“…Valid publication of the name was achieved in 1983 (Kozaki & Okada, 1983). Okada et al (1979) studied seven strains isolated from dried cow dung. L. vaccinostercus strains are obligate heterofermenters, with meso-diaminopimelic acid in the cell-wall peptidoglycan.…”

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confidence: 99%

“…L. vaccinostercus strains grow at pH 4?5-7?5. The DNA G+C content was reported as 36 mol% in the original description (Okada et al, 1979). Two independent observations, the high sequence similarity of the 16S rRNA gene sequences of L. durianis and L. vaccinostercus, reported by Hammes & Hertel (2003), and the high genomic similarity of 10 Lactobacillus strains isolated from goishicha and awabancha, Japanese fermented tea leaves, with the type strains of both L. durianis and L. vaccinostercus (see below), suggested that the two aforementioned species might constitute a single taxon.…”

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Lactobacillus durianis Leisner et al. 2002 is a later heterotypic synonym of Lactobacillus vaccinostercus Kozaki and Okada 1983

Dellaglio

Vancanneyt

Endo

et al. 2006

International Journal of Systematic and Evolutionary Microbiology

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The taxonomic status of the species Lactobacillus durianis and Lactobacillus vaccinostercus is briefly summarized and experimental evidence concerning their similarity is presented. Highly similar 16S rRNA gene sequences (99.8 % similarity over 1523 bp), partial recA gene sequences (99.5 % similarity over 600 bp) and partial hsp60 gene sequences (99.1 % similarity over 924 bp) suggest that the two species are closely related. Moreover, a high DNA–DNA binding level (87 %) and similar genomic DNA G+C contents (41–44 mol% for both species) as well as similar biochemical characteristics support the evidence that they constitute a single species. Consequently, according to Rules 38 and 42 of the Bacteriological Code, the name Lactobacillus vaccinostercus, the oldest legitimate name, must be maintained and the name Lactobacillus durianis should be considered a later heterotypic synonym.

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confidence: 99%

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Lactobacillus durianis Leisner et al. 2002 is a later heterotypic synonym of Lactobacillus vaccinostercus Kozaki and Okada 1983

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Vancanneyt

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et al. 2006

International Journal of Systematic and Evolutionary Microbiology

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“…The cell wall type and G+C contents of the isolates from diseased fish are similar to those of Lactobacillus vaccinostercus (33), Lactobacillus maltaromicus (3 l), Lactobacillus vitulinus (48), L . yamanashiensis subsp.…”

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confidence: 67%

Lactobacillus piscicola, a New Species from Salmonid Fish

Hiu

Holt

Sriranganathan

et al. 1984

International Journal of Systematic Bacteriology

104

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The name Lactobacillus piscicola sp. nov. is proposed for a group of 17 bacterial strains that were isolated from diseased rainbow trout (Salmo gairdneri), cutthroat trout (Salmo clarki), and chinook salmon (Oncorhynchus tshawytscha). This bacterium was found most frequently in infected fish which had suffered some form of stress, such as that which occurs at spawning. Occasionally, pathological signs in the internal organs or skin were observed. Phenotypically, L . piscicola belongs to the family Lactobacillaceae and can be distinguished from other species of Lactobacillus by its morphology and physiological characteristics. DL-Lactic acid was produced homofermentatively from glucose. Diaminopimelic acid was present in the cell wall peptidoglycan. The 17 isolates were closely related genetically, as demonstrated by similar percent guanine-plus-cytosine contents (35 mol%) and high deoxyribonucleic acid reassociation values, both characteristics of a single species. The isolates exhibited less than 10% deoxyribonucleic acid reassociation with other reference Lactobacillus strains with similar guanine-plus-cytosine contents. Strain B270 (= ATCC 35586), which was isolated in 1970 from diseased cutthroat brood trout at Bandon Hatchery in Oregon, is designated the type strain of this new species of Lactobacillus.A bacterium with characteristics resembling those of a Lactobacillus has been isolated by workers in our laboratory from rainbow trout (Salmo gairdneri) and cutthroat trout (Salmo clarki) for more than 25 years at various hatcheries in Oregon. These isolations have occurred most frequently from fish 1 year old and older which may have experienced stress, such as that associated with handling and spawning. The pathological signs have been varied and include septicemia, distention of the abdomen, splenomegaly, accumulation of ascites fluid, large muscular abcesses, internal hemorrhaging, and blood cavities or blisters under the skin. Various combinations of these disease signs have been observed in chronically infected trout. Lactobacilli have been isolated from a variety of salmonid (14) and nonsalmonid species (43). Two strains isolated in our laboratory from diseased brood trout were examined previously, but the taxonomic status of the isolates was never determined (N. Sriranganathan, Ph.D. thesis, Oregon State University, Corvallis, 1974).Lactobacilli are commonly found in fermenting plant and animal products and also in the oral cavities and intestinal tracts of warm-blooded animals, including humans (4). Pathogenicity in warm-blooded animals, although rare, has been reported (2,20,50). The possible role of lactobacilli as the cause of disease in salmonid fish has been described previously (8, 40, 41), but the bacterium associated with the condition has not been identified. In this study, biochemical tests and deoxyribonucleic acid (DNA) hybridization data were used to compare and classify the Lactobacillus strains found in salmonid fish. Our results indicate that this organism represents a new species of ...

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