Agrococcus casei sp. nov., isolated from the surfaces of smear-ripened cheeses

Bora, Nagamani; Vancanneyt, Marc; Gelsomino, Roberto; Swings, Jean; Brennan, Noelle M.; Cogan, Timothy M.; Larpin, Sandra; Desmasures, Nathalie; Lechner, Frieda; Kroppenstedt, Reiner M.; Ward, Alan C.; Goodfellow, Michael

doi:10.1099/ijs.0.64270-0

Cited by 37 publications

(22 citation statements)

References 40 publications

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“…This composition is very similar to that of A. jenensis (Groth et al, 1996), its closest phylogenetic neighbour in the genus. The same qualitative amino acid composition was reported for the peptidoglycan of Agrococcus lahaulensis (Mayilraj et al, 2006), while Agrococcus baldri (Zlamala et al, 2002) and Agrococcus citreus (Wieser et al, 1999) lacked threonine and Agrococcus casei (Bora et al, 2007) lacked both threonine and aspartic acid.…”

supporting

confidence: 74%

“…In contrast, Agrococcus species have not been isolated from plant surfaces. Strains of this genus have been found in the air, in soil samples of different origins, on a medieval wall painting and on the surfaces of some cheeses (Groth et al, 1996;Wieser et al, 1999;Zlamala et al, 2002;Mayilraj et al, 2006;Bora et al, 2007). Furthermore, the members of the genus are able to thrive under extreme living conditions, such as in permafrost environments (Katayama et al, 2007;Zhang et al, 2007), in extreme alkaline groundwater (Tiago et al, 2004) or in limiting environments (clean rooms; La Duc et al, 2007).…”

mentioning

confidence: 99%

“…Nevertheless, significant quantitative and qualitative differences were found in comparison with Agrococcus species. Notable differences were demonstrated in the quantities of the fatty acids C 16 : 0 , iso-C 15 : 0 and anteiso-C 17 : 0 (Zlamala et al, 2002; Groth et al (1996), Wieser et al (1999), Zlamala et al (2002), Mayilraj et al (2006), Bora et al (2007) Mayilraj et al, 2006;Bora et al, 2007). The fatty acid anteiso-C 17 : 1 was found only in the potato isolates, whereas C 14 : 0 occurred also in the species A. jenensis, but only in trace amounts (Groth et al, 1996).…”

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confidence: 99%

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Agrococcus versicolor sp. nov., an actinobacterium associated with the phyllosphere of potato plants

Behrendt

Schümann

Ulrich

2008

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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The taxonomic position of a group of actinobacterial strains isolated from the phyllosphere of potato plants was investigated by using a polyphasic approach. Although the similarity values for their 16S rRNA gene sequences suggested an intermediate position between Microbacterium and Agrococcus, the phylogenetic tree demonstrated a clear clustering of the representative strain, K 114/01 T , within the genus Agrococcus. The presence of 2,4-diaminobutyric acid as the diagnostic diamino acid in the cell-wall peptidoglycan of strain K 114/01 T substantiated the affiliation to the genus Agrococcus. An analysis performed using matrix-assisted laser desorption ionization-time-of-flight mass spectrometry revealed highly similar spectral patterns for the isolated strains, which, together with their conformity regarding a multitude of phenotypic features, supported their affiliation to the same species. Differences in several physiological features, peptidoglycan and menaquinone composition and whole-cell fatty acid profiles enabled discrimination of the phyllosphere isolates with respect to recognized Agrococcus species. As the 16S rRNA gene sequence similarity values were below 97 %, the strains isolated from the phyllosphere of potato plants represent a novel species of the genus Agrococcus, for which the name Agrococcus versicolor sp. nov. is proposed. The type strain is K 114/01 T (5DSM 19812 T 5LMG 24386 T ).

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confidence: 74%

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confidence: 99%

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confidence: 99%

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Agrococcus versicolor sp. nov., an actinobacterium associated with the phyllosphere of potato plants

Behrendt

Schümann

Ulrich

2008

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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“…By virtue of the traditional manufacturing process, a variety of different smear cheeses exist which often comprise quite complex, species-rich microbial consortia (Brennan et al, 2004;Feurer et al, 2004;Maoz et al, 2003;Mounier et al, 2005;Wenning et al, 2006). Some recently described species have been isolated from these consortia, such as Agrococcus casei (Bora et al, 2007), Arthrobacter bergerei and Arthrobacter arilaitensis (Irlinger et al, 2005), Brevibacterium aurantiacum (Gavrish et al, 2004), Corynebacterium casei (Brennan et al, 2001) and Microbacterium gubbeenense (Brennan et al, 2001). All of these are members of the class Actinobacteria.…”

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confidence: 99%

Bavariicoccus seileri gen. nov., sp. nov., isolated from the surface and smear water of German red smear soft cheese

Schmidt

Mayr

Wenning

et al. 2009

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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Bavariicoccus seileri gen. nov., sp. nov., isolated from the surface and smear water of German red smear soft cheese The phylogenetic position and physiological characters of six hitherto-unknown lactic acid bacterial isolates, which form part of the surface microbiota of German red smear soft cheese, are reported. The coccoid cells are aerotolerant, Gram-positive, catalase-negative and non-motile. The cell-wall peptidoglycan contains alanine, glutamic acid, lysine and aspartic acid and is of the A4a type (L-Lys-D-Asp). The sequences of the 16S rRNA, groEL and rpoB genes of the six isolates are identical and reveal that these isolates represent an independent lineage within the radiation of the family Enterococcaceae in the phylum Firmicutes. Their closest phylogenetic neighbour is the lactic acid bacterium Atopobacter phocae M1590/94/2 T , with which they share 94.9 % 16S rRNA gene sequence similarity; representatives of other genera such as Granulicatella, Carnobacterium and Trichococcus are more distantly related. DNA-DNA hybridization studies reveal that the six isolates are members of a single species, and this is confirmed by similarities in biochemical characteristics. The six isolates were assigned four different groups by Fourier-transform infrared and randomly amplified polymorphic DNA typing. Therefore, it is formally proposed that these isolates should be classified in a single novel species of a novel genus and be named Bavariicoccus seileri gen. nov., sp. nov. The type strain of Bavariicoccus seileri is WCC 4188 T (5DSM 19936 T 5CCUG 55508 T ).Red smear cheeses are mainly produced in Austria, Germany, France, Scandinavia and Switzerland. For the ripening process, the microbial consortia of mature cheeses are washed off the surfaces with a brine solution, which is then used for inoculation of freshly produced cheeses. By virtue of the traditional manufacturing process, a variety of different smear cheeses exist which often comprise quite complex, species-rich microbial consortia (Brennan et al., 2004;Feurer et al., 2004;Maoz et al., 2003; Mounier et al., 2005;Wenning et al., 2006). Some recently described species have been isolated from these consortia, such as We have studied the species composition of South German red smear microbial consortia by aerobic cultivation on PC agar supplemented with 3 % NaCl (Maoz et al., 2003) and quantitative analysis of the species composition by Fouriertransform infrared (FT-IR) spectroscopy. FT-IR sample preparation, spectrum recording and data evaluation were performed as described by Kümmerle et al. (1998) using an IFS-28B spectrometer and OPUS version 5.5 (Bruker). To reduce the difficulties arising from unavoidable baseline shifts and to improve the resolution of complex bands, the first derivation of the digitized original spectra was used for data evaluation. Isolates were identified using spectral Abbreviation: FT-IR, Fourier-transform infrared; RAPD, randomly amplified polymorphic DNA. 3Present address:

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“…During the last few years, the microflora of several smear cheeses has been extensively investigated and categorically identified using combinations of phenotypic and genotypic techniques (9,15,29,33,42). These studies have resulted in the identification of several new species of bacteria, including Arthrobacter arilaitensis and Arthrobacter bergerei (21), Agrococcus casei (6), Corynebacterium casei (7), Corynebacterium mooreparkense (8) (subsequently shown to be Corynebacterium variabile [18]), Microbacterium gubbeenense (8), Staphylococcus equorum subsp. linens (36), Staphylococcus succinus subsp.…”

mentioning

confidence: 99%

Growth Characteristics of Brevibacterium , Corynebacterium , Microbacterium , and Staphylococcus spp. Isolated from Surface-Ripened Cheese

Mounier

Rea

O’Connor³

et al. 2007

Appl Environ Microbiol

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The growth characteristics of five bacteria, Brevibacterium aurantiacum 1-16-58, Corynebacterium casei DPC 5298 T , Corynebacterium variabile DPC 5310, Microbacterium gubbeenense DPC 5286 T , and Staphylococcus saprophyticus 4E61, all of which were isolated from the surface of smear cheese, were studied in complex and chemically defined media. All of the coryneforms, except M. gubbeenense, grew in 12% salt, while B. aurantiacum and S. saprophyticus grew in 15% salt. All five bacteria assimilated lactate in a semisynthetic medium, and none of the coryneform bacteria assimilated lactose. Glucose assimilation was poor, except by S. saprophyticus and C. casei. Five to seven amino acids were assimilated by the coryneforms and 12 by S. saprophyticus. Glutamate, phenylalanine, and proline were utilized by all five bacteria, whereas utilization of serine, threonine, aspartate, histidine, alanine, arginine, leucine, isoleucine, and glycine depended on the organism. Growth of C. casei restarted after addition of glutamate, proline, serine, and lactate at the end of the exponential phase, indicating that these amino acids and lactate can be used as energy sources. Pantothenic acid was essential for the growth of C. casei and M. gubbeenense. Omission of biotin reduced the growth of B. aurantiacum, C. casei, and M. gubbeenense. All of the bacteria contained lactate dehydrogenase activity (with both pyruvate and lactate as substrates) and glutamate pyruvate transaminase activity but not urease activity.Bacterial surface-ripened cheeses are characterized by the development of a viscous, red-orange smear on the surface composed of yeasts, mainly Debaryomyces hansenii and Geotrichum candidum, and gram-positive bacteria such as coryneforms and staphylococci (10). Because of its tolerance to high salt concentrations and low pH, D. hansenii develops first on the cheese, metabolizing lactate to CO 2 and H 2 O and forming alkaline metabolites, such as ammonia, that lead to deacidification of the cheese surface, enabling the growth of the salttolerant but less-acid-tolerant bacteria.Until recently, Brevibacterium linens was considered to be the major component of the surface microflora, and most of the research on smear cheese bacteria has focused on physiological and growth characteristics either in liquid cultures (13,14,31,32), on experimental cheeses in mixed cultures with D. hansenii (25-27), or on cheese agar (30). During the last few years, the microflora of several smear cheeses has been extensively investigated and categorically identified using combinations of phenotypic and genotypic techniques (9,15,29,33,42 (22,33). Recently, S. saprophyticus has been shown to dominate the surface of Gubbeen cheese early in ripening but is then replaced by corynebacteria, particularly C. casei (38).Strains of B. linens and D. hansenii from commercial laboratories are generally inoculated onto the cheese surface early in ripening, but their subsequent recovery during ripening is very low (39) or absent (34), indicating that an adventitious...

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Agrococcus casei sp. nov., isolated from the surfaces of smear-ripened cheeses

Cited by 37 publications

References 40 publications

Agrococcus versicolor sp. nov., an actinobacterium associated with the phyllosphere of potato plants

Agrococcus versicolor sp. nov., an actinobacterium associated with the phyllosphere of potato plants

Bavariicoccus seileri gen. nov., sp. nov., isolated from the surface and smear water of German red smear soft cheese

Growth Characteristics of Brevibacterium , Corynebacterium , Microbacterium , and Staphylococcus spp. Isolated from Surface-Ripened Cheese

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