Identification of streptococci in a medical laboratory

Colman, G.; Ball, Lyn C.

doi:10.1111/j.1365-2672.1984.tb02351.x

Cited by 76 publications

(43 citation statements)

References 35 publications

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“…These isolates have interesting textural technological aptitudes. These results were also described by Colman and Ball (1984) and Idoui and Karam (2008). In a previous study, Bouzar et al (1996) reported that Lb.delbrueckii ssp.bulgaricus CNRZ 1187 and two variants from it produced different yields of neutral heteropolysaccharides when grown in milk.…”

Section: Proteolytic Activitysupporting

confidence: 65%

Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits

Idoui¹,

Boudjerda²,

Leghouchi³

et al. 2009

Grasas y Aceites

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RESUMENBacterias lácticas de "Sheep's Dhan", una mantequilla tradicional: aislamiento, identificación y principales aspectos tecnológicos.Veintiséis bacterias lácticas fueron aisladas de "Sheep´s Dhan", una mantequilla tradicional hecha con leche de oveja en Jijel (al Este de Argelia). Estas cepas pertenecen a tres géneros: Lactococcus, Leuconostoc y Lactobacillus. Los resultados mostraron que Lactococcus lactis ssp diacetylactis fue la especie predominante en esta mantequilla tradicional. Los resultados de la evaluación de la aptitud tecnológica indican que la principal cepa tiene una buena aptitud de acidificación, algunas de ellas mostraron una buena actividad proteolítica y únicamente Leuconostoc mesenteroides ssp. dextranicum fue capaz de producir exopolisacárido. PALABRAS-CAVE: Aspectos tecnológicos -Bacteria láctica -Identificación -Sheep's Dhan. SUMMARYLactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits.Twenty six lactic acid bacteria were isolated from sheep's Dhan, a traditional butter made from sheep's milk in Jijel (East of Algeria). These strains belong to three genera: Lactococcus, Leuconostoc and Lactobacillus. The results showed that Lactococcus lactis ssp diacetylactis was the predominant species in this traditional butter. The results of the assessment of the technological aptitude indicate that a major strain has a good acidification aptitude, some of them show good proteolytic activity and only Leuconostoc mesenteroides ssp. dextranicum isolates were able to produce exopolysaccharide.

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Section: Proteolytic Activitysupporting

confidence: 65%

Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits

Idoui¹,

Boudjerda²,

Leghouchi³

et al. 2009

Grasas y Aceites

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show abstract

“…These species have interesting textural technological aptitudes; this type of result was also described by (Colman and Ball 1984). In a previous study, (Bouzar et al, 1996) reported that L. delbrueckii ssp.…”

Section: Discussionmentioning

confidence: 64%

Lactic acid bacteria from Jijelâs traditional butter: Isolation, identification and major technological traits

Idoui¹,

Karam²

2008

Grasas y Aceites

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RESUMEN Bacterias acidolácticas de mantequilla tradicional de Jijel: aislamiento, identificación y principales caracterís-ticas tecnológicasSe aíslan veintisiete (27) bacterias acidolácticas de la mantequilla tradicional de Jijel. Éstas pertenecen a los gé-neros Lactococcus, Lactobacillus y Leuconostoc. Los resultados muestran que Lactobacillus plantarum es la especie predominante en dicha mantequilla. Diversas cepas presentan algunas propiedades tecnológicas interesantes.PALABRAS CLAVE: Bacterias acidolácticas -Identificación -Mantequilla tradicional -Propiedades tecnológicas. SUMMARY Lactic acid bacteria from Jijel's traditional butter: Isolation, identification and major technological traitsTwenty seven (27) lactic acid bacteria were isolated from Jijel's traditional butter. These strains belong to three genera: Lactococcus, Lactobacillus and Leuconostoc. The results showed that Lactobacillus plantarum was the predominant species in this traditional butter. It appears that these strains have some interesting technological properties.

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“…Additional tests were performed to confirm the identification. These included the catalase reaction, which was performed on an 18-h culture grown on serum glucose agar in 5% CO 2 , and the test for dextran-levan production (12).…”

Section: Strainsmentioning

confidence: 99%

Genetic Relationships between Clinical Isolates of Streptococcus pneumoniae , Streptococcus oralis , and Streptococcus mitis : Characterization of “Atypical” Pneumococci and Organisms Allied to S. mitis Harboring S. pneumoniae Virulence Factor-Encoding Genes

et al. 2000

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The oral streptococcal group (mitis phylogenetic group) currently consists of nine recognized species, although the group has been traditionally difficult to classify, with frequent changes in nomenclature over the years. The pneumococcus (Streptococcus pneumoniae), an important human pathogen, is traditionally distinguished from the most closely related oral streptococcal species Streptococcus mitis and Streptococcus oralis on the basis of three differentiating characteristics: optochin susceptibility, bile solubility, and agglutination with antipneumococcal polysaccharide capsule antibodies. However, there are many reports in the literature of pneumococci lacking one or more of these defining characteristics. Sometimes called "atypical" pneumococci, these isolates can be the source of considerable confusion in the clinical laboratory. Little is known to date about the genetic relationships of such organisms with classical S. pneumoniae isolates. Here we describe these relationships based on sequence analysis of housekeeping genes in comparison with previously characterized isolates of S. pneumoniae, S. mitis, and S. oralis. While most pneumococci were found to represent a closely related group these studies identified a subgroup of atypical pneumococcal isolates (bile insoluble and/or "acapsular") distinct from, though most closely related to, the "typical" pneumococcal isolates. However, a large proportion of isolates, found to be atypical on the basis of capsule reaction alone, did group with typical pneumococci, suggesting that they have either lost capsule production or represent as-yet-unrecognized capsular types. In contrast to typical S. pneumoniae, isolates phenotypically identified as S. mitis and S. oralis, which included isolates previously characterized in taxonomic studies, were genetically diverse. While most of the S. oralis isolates did fall into a well-separated group, S. mitis isolates did not cluster into a well-separated group. During the course of these studies we also identified a number of potentially important pathogenic isolates, which were frequently associated with respiratory disease, that phenotypically and genetically are most closely related to S. mitis but which harbor genes encoding the virulence determinants pneumolysin and autolysin classically associated with S. pneumoniae.Streptococcus pneumoniae is a common and important human pathogen associated with pneumonia, septicaemia, meningitis, and otitis media. A number of distinct species of naturally transformable viridans or oral streptococci, which are closely related to S. pneumoniae, have now been identified, although the taxonomy and classification of these organisms has long been considered difficult (47). The most closely related species on the basis of 16S rRNA sequence are Streptococcus oralis and Streptococcus mitis, which share over 99% sequence identity with S.

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Identification of streptococci in a medical laboratory

Cited by 76 publications

References 35 publications

Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits

Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits

Lactic acid bacteria from Jijelâs traditional butter: Isolation, identification and major technological traits

Genetic Relationships between Clinical Isolates of Streptococcus pneumoniae , Streptococcus oralis , and Streptococcus mitis : Characterization of “Atypical” Pneumococci and Organisms Allied to S. mitis Harboring S. pneumoniae Virulence Factor-Encoding Genes

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Identification of streptococci in a medical laboratory

Cited by 76 publications

References 35 publications

Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits

Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits

Lactic acid bacteria from Jijelâs traditional butter: Isolation, identification and major technological traits

Genetic Relationships between Clinical Isolates of Streptococcus pneumoniae , Streptococcus oralis , and Streptococcus mitis : Characterization of “Atypical” Pneumococci and Organisms Allied to S. mitis Harboring S. pneumoniae Virulence Factor-Encoding Genes

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Lactic acid bacteria from Jijelâs traditional butter: Isolation, identification and major technological traits