Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened cheese.

Brennan, Noelle M.; Brown, Roselyn; Goodfellow, Michael; Ward, Alan C.; Beresford, Thomas P.; Simpson, Paul J.; Fox, Patrick F.; Cogan, Timothy M.

doi:10.1099/00207713-51-3-843

Cited by 82 publications

(67 citation statements)

References 28 publications

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“…A relatedness of 95 % between LMG 22560 T and LMG 19265 T was obtained (reciprocal values of 91?4 and 98?9 %), thus assigning the two strains to a single species, according to the recommendations for species designation (Wayne et al, 1987;Stackebrandt et al, 2002). This value is in contradiction with the value obtained by Brennan et al (2001), who state that the level of DNA re-association is 26 %.…”

contrasting

confidence: 54%

“…AJ783438), the type strain of C. variabile LMG 22560 T sequenced in our laboratory (AJ767054) and the deposited sequence of C. variabile NCDO 2097 T (X53185). However, a similarity of only 96?6 % was obtained with the original sequence of C. mooreparkense LMG 19265 T (AF267148) of Brennan et al (2001) (Fig. 3).…”

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confidence: 99%

“…Corynebacterium mooreparkense (LMG S-19265 T =LMG 19265 T =NCIMB 30131 T =DPC 5310 T ) is a species whose strains were isolated from an Irish smear-ripened cheese (Gubbeen) and was described by Brennan et al (2001). Ten isolates were assigned to the species by these authors: DPC 5305, DPC 5306, DPC 5307, DPC 5308, DPC 5309, DPC 5312, DPC 5313, DPC 5314, DPC 5315 and DPC 5310 T .…”

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confidence: 99%

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Corynebacterium mooreparkense, a later heterotypic synonym of Corynebacterium variabile

Gelsomino

Vancanneyt

Snauwaert

et al. 2005

International Journal of Systematic and Evolutionary Microbiology

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Strains of a Gram-positive bacterium were isolated from the Irish smear-ripened cheese Gubbeen, and assigned to a new species, Corynebacterium mooreparkense, in 2001. During a further study on the same cheese, no additional isolates from this species could be found. Instead, multiple isolates of its nearest phylogenetic neighbour, Corynebacterium variabile, were found. A first screening with rep-PCR and SDS-PAGE pointed to a similarity between C. mooreparkense and C. variabile. Following this peculiar result, attempts were made to collect all type strains deposited at different culture collections and all strains described by Brennan et al. [Int J Syst Evol Microbiol (2001) 51, 843-852]. Subsequently, 16S rRNA gene sequencing and DNA-DNA hybridizations were performed. All C. mooreparkense strains had a 16S rRNA gene sequence similarity of at least 99?5 % with C. variabile and the DNA-DNA relatedness was 95 %. On the basis of these results, it is concluded that C. mooreparkense is a later heterotypic synonym of C. variabile.

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confidence: 54%

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confidence: 99%

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confidence: 99%

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Corynebacterium mooreparkense, a later heterotypic synonym of Corynebacterium variabile

Gelsomino

Vancanneyt

Snauwaert

et al. 2005

International Journal of Systematic and Evolutionary Microbiology

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“…Fifteen years ago, in both the dairy industry and the literature, cheese coryneform bacteria were still either classified separately in pigmented groups (orange, yellow, cream, grey, unpigmented) or assigned to groups based on a few, subjectively weighted morphological and staining properties (Eliskases-Lechner & Ginzinger, 1995;Piton & Fontanier, 1990;Piton-Malleret & Gorrieri, 1992). To date, only a few taxonomic molecular studies have been carried out on the identification of these bacteria (Brennan et al, 2001a(Brennan et al, , b, 2002Hoppe-Seyler et al, 2003) and knowledge of the species composition of the smear cheese is limited.…”

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confidence: 99%

Arthrobacter bergerei sp. nov. and Arthrobacter arilaitensis sp. nov., novel coryneform species isolated from the surfaces of cheeses

Irlinger

Bimet

Delettre

et al. 2005

International Journal of Systematic and Evolutionary Microbiology

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Fourteen isolates of two different bacterial species isolated from the surface of smear-ripened cheeses were found to exhibit many characteristics of the genus Arthrobacter. The isolates were aerobic, Gram-positive, catalase-positive, non-spore-forming and non-motile. The cell-wall peptidoglycan contained lysine, alanine and glutamic acid. rrs sequence analysis indicated that the new isolates Re117T and Ca106T are closely related to the Arthrobacter nicotianae group and showed highest sequence similarity (>98 %) to Arthrobacter nicotianae and Arthrobacter protophormiae. However, DNA–DNA hybridization studies indicated that the strains represented two novel genomic species within the genus Arthrobacter and did not belong to A. nicotianae or A. protophormiae (<43 % DNA–DNA relatedness). On the basis of the phylogenetic and phenotypic distinctiveness of the new isolates, these bacteria should be classified as two novel Arthrobacter species, for which the names Arthrobacter bergerei sp. nov. and Arthrobacter arilaitensis sp. nov. are proposed. Type strains have been deposited in culture collections as Arthrobacter bergerei Ca106T (=CIP 108036T=DSM 16367T) and Arthrobacter arilaitensis Re117T (=CIP 108037T=DSM 16368T).

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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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Corynebacterium mooreparkense sp. nov. and Corynebacterium casei sp. nov., isolated from the surface of a smear-ripened cheese.

Cited by 82 publications

References 28 publications

Corynebacterium mooreparkense, a later heterotypic synonym of Corynebacterium variabile

Corynebacterium mooreparkense, a later heterotypic synonym of Corynebacterium variabile

Arthrobacter bergerei sp. nov. and Arthrobacter arilaitensis sp. nov., novel coryneform species isolated from the surfaces of cheeses

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

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