Two New Species of Lactobacillus Isolated from the Bovine Rumen, Lactobacillus ruminis sp.nov. and Lactobacillus vitulinus sp.nov.

Sharpe, M. Elisabeth; Latham, M. J.; Garvie, Ellen I.; Zirngibl, J; Kandler, Otto

doi:10.1099/00221287-77-1-37

Cited by 85 publications

(56 citation statements)

References 15 publications

(9 reference statements)

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“…L . vitulinus is anaerobic, produces only D-( -)-lactic acid, and grows at 45°C but not at 15°C (48). In contrast, the isolates from fish are homofermentative, produce DL-lactic acid, are facultative anaerobes, and grow at temperatures ranging from 6 to 40°C.…”

Section: Discussionmentioning

confidence: 95%

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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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Section: Discussionmentioning

confidence: 95%

“…Other species of Lactobacillus with cell walls containing diaminopimelic acid include Lactobacillus plantarum, Lactobacillus ruminis, Lactobacillus agilis, and Lactobacillus sharpeae (38,48,53). These species differ from the isolates from fish by their higher G+C contents (44 to 53 mol% G+C).…”

Section: Discussionmentioning

confidence: 99%

Lactobacillus piscicola, a New Species from Salmonid Fish

Hiu

Holt

Sriranganathan

et al. 1984

International Journal of Systematic Bacteriology

104

View full text Add to dashboard Cite

show abstract

“…Strain ST18 T and the three other faecal strains produced only D(-)-lactic acid. Other biochemical tests, such as those relating to motility, growth at a fixed temperature and gas production from glucose, were performed by using the methods Sharpe et al, 1973); 3, Catenibacterium mitsuokai JCM 10609 T (data from Kageyama & Benno, 2000a). +, Positive; 2, negative; W, weakly positive; ND, no data available.…”

mentioning

confidence: 99%

Sharpea azabuensis gen. nov., sp. nov., a Gram-positive, strictly anaerobic bacterium isolated from the faeces of thoroughbred horses

Shiratori

Murakami

Takami

et al. 2008

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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“…Moreover, Sporolactobacillus inulinus (2, 4), Lactobacillus plantarum var. mobile (5), Lactobacillus ruminis (6), Lactobacillus vitulinus (6), and Bacillus coagulans (7) have been considered as intermediates between the genus Lactobacillus and the genus Bacillus, in point of the type of peptidoglycan. L. plantarum, L. ruminis, and L. vitulinus are the species in the genus Lactobacillus which contain meso-DAP in peptidoglycan.…”

mentioning

confidence: 99%