The Nutritional Requirements of Lactic Streptococci Isolated from Starter Cultures. I. Growth in a Synthetic Medium

Anderson, A. W.; Elliker, P. R.

doi:10.3168/jds.s0022-0302(53)91472-6

Cited by 50 publications

(21 citation statements)

References 17 publications

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“…Furthermore, we do not yet know whether this unusual amino acid is formed by other species of bacteria grown under the same conditions. It may be noted that while arginine is an essential amino acid for S. lactis (3), this organism has the capacity to synthesize arginine from either ornithine or citrulline by the pathways illustrated in Fig. 4.…”

Section: Discussionmentioning

confidence: 99%

N5-(1-carboxyethyl)-ornithine, a new amino acid from the intracellular pool of Streptococcus lactis

Thompson¹,

Curtis²,

Miller³

1986

J Bacteriol

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Intracellular concentrations of amino acids were determined in cells of Streptococcus lactis 133 during growth in complex, spent, and chemically defined media. Glutamic and aspartic acids represented the major constituents of the amino acid pool. However, organisms grown in spent medium or in defined medium supplemented with ornithine also contained unusually high levels of two additional amino acids. One of these amino acids was ornithine. The second compound exhibited properties of a neutral amino acid by coelution with valine from the amino acid analyzer. The compound did not, however, comigrate with valine or any other standard amino acid by two-dimensional thin-layer chromatography. The unknown amino acid was purified by paper and thin-layer chromatography, and its molecular structure was determined by 1H and 13C nuclear magnetic resonance spectroscopy. This new amino acid was shown to be N5-(1-carboxyethyl)-ornithine. The 14C-labeled compound was formed by cells of S. lactis 133 during growth in spent medium or defined medium containing [14C]ornithine. Formation of the derivative by resting cells required ornithine and the presence of a metabolizable sugar. N5-(1-Carboxyethyl)-ornithine was synthesized chemically from both poly-S-ornithine and (2S)-N2-carbobenzyloxy-ornithine as a 1:1 mixture of two diastereomers. The physical and chemical properties of the amino acid purified from S. lactis 133 were identical to those of one of the synthetic diastereomers. The bis-N-trifluoroacetyl-di-n-butyl esters of the natural and synthetic compounds generated identical gas chromatography-mass spectrometry spectra. A mechanism is suggested for the in vivo synthesis of N5-(l-carboxyethyl)-ornithine, and the possible functions of this new amino acid are discussed.

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Section: Discussionmentioning

confidence: 99%

N5-(1-carboxyethyl)-ornithine, a new amino acid from the intracellular pool of Streptococcus lactis

Thompson¹,

Curtis²,

Miller³

1986

J Bacteriol

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“…It is nevertheless possible that the two operons evolve with different rates. The other hypothesis is that the BCAA genes which (9); arginine and methionine are occasionally required, and other amino acids are rarely necessary (2,5,7,37). In contrast, lactobacilli, which are other major dairy bacteria, are generally auxotrophic for 7 to 15 amino acids (33,34).…”

Section: Discussionmentioning

confidence: 99%

“…The bacterial strains, plasmids, and phage used in this work are listed in Table 1. L. lactis strains were grown on M17 medium (44) or on CDM (chemically defined medium [41] CNRZ148 CNRZ151 CNRZ167 CNRZ430 IL186 FL427 IL561 IL562 IL564 IL636 IL894 IL907 IL978 IL982 IL985 IL1305 IL1403 NCDO966 NCDO1966 Nondairy strains NCDO1867 NCDO2091 NCDO2108 NCDO2110 NCDO2111 NCDO2118 NCDO2125 NCDO2146 NCDO2633 NCDO2727 NCDO2738 Plasmids pBluescript pIL253 pIL334 pIL384 Phage MKO7 supE Athi (lac-proAB) hsdD5 (2,5,7,37).…”

Section: Methodsmentioning

confidence: 99%

“…Dairy strains seem to have acquired features which adapted them to milk, such as capacity to utilize lactose via a phosphotransferase system (10) and to degrade casein by a cell wall protease (22). In parallel, they have lost some functions, including the ability to synthetize branched-chain amino acids (BCAA) and histidine (2,5,7,13,37). We have recently characterized the BCAA and histidine biosynthetic operons of a prototrophic, plant-derived L. lactis subsp.…”

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confidence: 99%

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Gene inactivation in Lactococcus lactis: branched-chain amino acid biosynthesis

et al. 1993

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The Lactococcus lactis subsp. lactis strains isolated from dairy products are auxotrophs for branched-chain amino acids (leucine, isoleucine, and valine), while most strains isolated from nondairy media are prototrophs. We have cloned and sequenced the leu genes from one auxotroph, IL1403. The sequence is 99% homologous to that of the prototroph NCDO2118, which was determined previously. Two nonsense mutations and two small deletions were found in the auxotroph sequence, which might explain the branched-chain amino acid auxotrophy. Nevertheless, the leu genes from the auxotroph appear to be transcribed and regulated similarly to those from the prototroph.

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“…To assess the vitamins as 'essential', 'stimulatory' or 'non-essential' on the evidence of a single transfer into the deficient media, as was done by Russell et al (1954) and by several other workers (e.g. Anderson & Elliker, 1953) seems to us therefore to be less than adequate, and perhaps misleading. One suspects that vitamins in the ' stimulatory ' category would be judged ' essential ' on further investigation, and that certain ' non-essential ' vitamins might in fact be required.…”

Section: Discussionmentioning

confidence: 99%

Nutrition of Lactic Acid Bacteria Isolated from the Rumen

Ford¹,

Perry²,

Briggs³

1958

Journal of General Microbiology

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SUMMARY: One hundred and seventeen strains of lactic acid bacteria from the rumen, representing four species of lactobacilli and four of streptococci, were examined for their requirements for vitamins. Of the lactobacilli only Lactobacillus plantarum (7 strains) was homogeneous in respect of its vitamin requirements. Within each of the other three species, strains differed in their requirements for individual vitamins, but on the whole the patterns of requirement were distinctive, and could be correlated with other specific characters. The vitamin requirements of three of the species (L. casei, L. plantarum and L. acidophilus) were broadly similar to those reported in a variety of non-rumen strains. Most of the rumen strains of L. fermenti required vitamin B, and riboflavin, in addition to the requirement for nicotinic acid, thiamine and pantothenic acid variously reported as typical of the species. Streptococcus faecalis and S. liquefaciens had distinctive patterns of vitamin requirements as did the unclassified group. The remaining species, S. bouis, had no requirement for exogenous vitamins under the anaerobic test conditions used. Under conditions of aerobic culture, however, strains of this species were found to require one or more vitamins for growth.In a study of the types of bacteria normally present in large numbers (lo9-l0l1/ml.) in the rumens of cows and calves, some 350 strains of streptococci and 300 of lactobacilli were isolated; about a quarter of these were taken as representative, and identified (Perry, Wilson, Newland & Briggs, 1955;Perry & Briggs, 1957). The present study was carried out to determine the patterns of vitamin requirements in these rumen organisms and to establish to what extent these patterns are characteristic of the species as differentiated on the basis of bacteriological tests. A longer-term objective is to study symbiotic interrelationships between the more important rumen species, and the nutritional factors which may determine the equilibrium between the assorted populations present.The nutrition of the lactic acid bacteria has been widely studied, and the vitamin requirements of representative strains have been worked out in detail (cf. Snell, 1948;Rogosa, Wiseman, Mitchell, Disraely & Beaman, 1953). So far, however, very few strains from the rumen have been included in these studies. Jensen, Smith, Edmondson & Merilan (1956) identified eight species of lactobacilli present in the bovine rumen at concentrations of lo6 or 107/ml. They concluded, on the basis of classical bacteriological tests, that none was indigenous to the rumen, and implied that their requirements for vitamins and I8G. Microb. XVIXI

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The Nutritional Requirements of Lactic Streptococci Isolated from Starter Cultures. I. Growth in a Synthetic Medium

Cited by 50 publications

References 17 publications

N5-(1-carboxyethyl)-ornithine, a new amino acid from the intracellular pool of Streptococcus lactis

N5-(1-carboxyethyl)-ornithine, a new amino acid from the intracellular pool of Streptococcus lactis

Gene inactivation in Lactococcus lactis: branched-chain amino acid biosynthesis

Nutrition of Lactic Acid Bacteria Isolated from the Rumen

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