Correlation of the Vitamin Requirements with Cultural and Biochemical Characters of Lactobacillus spp.

Rogosa, Morrison; Franklin, Jeremy; Perry, K. D.

doi:10.1099/00221287-25-3-473

Cited by 75 publications

(48 citation statements)

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“…Vitamin requirements were determined by the method of Rogosa et al (39). A mixture containing vitamin-free acid-hydrolyzed casein and a pancreatic digest of casein was prepared by the method of Ford et al (15).…”

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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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Lactobacillus piscicola, a New Species from Salmonid Fish

Hiu

Holt

Sriranganathan

et al. 1984

International Journal of Systematic Bacteriology

104

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“…Vitamin requirements were studied by the method of Ford et al (7) and Rogosa et al (28). Commercially prepared pancreatintreated casein (Casitone, vitamin-free) was used.…”

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Lactobacillus amylovorus, a New Starch-Hydrolyzing Species from Cattle Waste-Corn Fermentations

Nakamura

1981

International Journal of Systematic Bacteriology

181

101

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Several starch-hydrolyzing strains of Lactobacillus Beijerinck 1901 were isolated from cattle waste-corn fermentations. The isolates were facultatively anaerobic, gram-positive, nonmotile, nonsporeforming, rod-shaped organisms that grew singly and in short chains, produced lactic acid and small amounts of acetic acid but no gas from glucose, and did not exhibit oxidase-, catalase-, or nitrate-reducing activities. Growth occurred at 45°C but not at 15°C. m-Lactic acid was synthesized from glucose. An extracellular amylolytic enzyme was formed. The organisms fermented amygdalin, cellobiose, esculin, fructose, galactose, glucose, maltose, mannose, salicin, starch, sucrose, and trehalose. Some strains fermented mannitol and lactose. Arabinose, gluconate, melezitose, melibiose, raffinose, rhamnose, ribose, and xylose were not fermented. The average guanine-plus-cytosine content of the deoxyribonucleic acid was 40.4 mol%. Reassociation values of 15% or less were obtained with the deoxyribonucleic acids of the starch hydrolyzers and those of the type strains of Lactobacillus acidophilus (Moro) Hansen and Mocquot 1970; Lacto bacillus jensenii Gasser, Mandel, and Rogosa 1970; and Lactobacillus leichmanii (Henneberg) Bergey et al. 1923. The new species was differentiated from the three recognized species on the basis of starch fermentation, vitamin requirements, guanine-plus-cytosine contents, and stereoisomerism of lactic acid produced. It was concluded that these organisms represent strains of a hitherto unrecognized species for which the name Lactobacillus amylouorus is proposed. The type strain of L. amylouorus is NRRL B-4540. Studies at the Northern Regional ResearchCenter demonstrated that lactobacilli are the predominant bacteria involved in cattle wastecorn fermentations (12). The principal Lactobacillus species identified were L. buchneri, L. ferrnentum, L. plantarum, L. casei, and L. delbrueckii. By the use of LBS (Lactobacillus selection) agar (29) enriched with 1% corn starch, it was revealed that of the presumed lactobacilli enumerated some were capable of hydrolyzing starch (13). Because active starch metabolism is a characteristic not commonly exhibited by lactobacilli, the following questions concerning the taxonomic position of these starch hydrolyzers were raised. (i) Were these organisms unusual strains of presently recognized Lacto bacillus species? (ii) Were they strains of hitherto unrecognized Lacto bacillus species? (iii) Were they other starch-hydrolyzing bacteria capable of growing on LBS agar?The present study was undertaken to characterize the starch hydrolyzers and to determine their taxonomic status. The results indicate that the organisms represented strains of a new Lacto bacillus species. MATERIALS AND METHODSBacterial strains. Twelve starch-hydrolyzing isolates from cattle waste-corn fermentations (

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“…The vitamin requirements of the lactobacilli were determined by using the medium and methods described by Rogosa, Franklin & Perry (1961).…”

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confidence: 99%

Physiological Characteristics and Vitamin Requirements of Lactobacilli Isolated from Milk and Cheese

Franklin

Sharpe

1964

Journal of General Microbiology

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SUMMARYThe vitamin requirements and physiological characteristics of 179 strains of lactobacilli isolated from milk and cheese have been studied and their relationship to classification discussed. The vitamin requirements showed good correlation with the results of the physiological and biochemical tests with strains of the subgenus Streptobacterium but the correlation was poor among the beta bacteria. It was not possible to differentiate the physiologically similar Lactobacillus brevis and L. buchneri species by their vitamin requirements. The nutritional data indicated that the species L. plantarurn probably consists of more than one variety, and confirmed the reliability of a thiamine requirement as a means of differentiating heterofermentative and homofermentative lactobacilli. The nutritional data also proved useful with some strains by verifying their unclassifiable status or by making possible their classification when they could not be identified with certainty on the basis of biochemical tests alone. The nitratase activities of strains of L. casei, L. plantarurn, L. brevis, L. buchneri and pediococci were also studied. Four of the L. plantarum and 2 of the L. casei strains were able to reduce nitrate but none of the other species tested showed this characteristic.

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Correlation of the Vitamin Requirements with Cultural and Biochemical Characters of Lactobacillus spp.

Cited by 75 publications

References 10 publications

Lactobacillus piscicola, a New Species from Salmonid Fish

Lactobacillus piscicola, a New Species from Salmonid Fish

Lactobacillus amylovorus, a New Starch-Hydrolyzing Species from Cattle Waste-Corn Fermentations

Physiological Characteristics and Vitamin Requirements of Lactobacilli Isolated from Milk and Cheese

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