Cellular Fatty Acid Spectra of Hiochi Bacteria, Alcohol-Tolerant Lactobacilli, and Their Group Separation

Uchida, Kinji; Mogi, Koya

doi:10.2323/jgam.19.233

Cited by 25 publications

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“…In this study, data consistent with lysyl PG were not observed; possibly only trace amounts were present because FAB MS is capable of detecting lysyl PG (14, 15). The phospholipid identifications were supported by the carboxylate anions present and by previously published data from gas chromatographic analyses (19)(20)(21)(22). The absence of phosphatidylethanolamine or its methyl-substituted derivatives was confirmed.…”

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confidence: 65%

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Phospholipids of Lactobacillus spp

et al. 1995

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Lactobacillus phospholipid molecular species were analyzed by mass spectrometry. Prominent anions were consistent with presence of the phosphatidylglycerols PG(37:2), PG(36:2), PG(35:1), PG(34:1), and PG(33:1). Diglycosyldiacylglycerol molecular species were also observed, although nitrogen-containing phospholipids were absent. An anion of m/z 759 was derived from an apparently novel type of lipid.Numerous studies have investigated the lipid composition of Lactobacillus spp. (8,19,21). Lactobacilli typically have n-C 16:0 , n-C 18:1 , and cyc-C 19 as the major carboxylate constituents, with lesser amounts of n-C 14:0 , n-C 16:1 , and n-C 18:0 and traces of odd-carbon-number acids in some species (6). Such fatty acid profiles are atypical of gram-positive groups but common in gram-positive bacteria (17). Other studies have analyzed polar lipids of lactobacilli and discovered that the vast majority of polar lipid is comprised of phosphatidylglycerol (PG) (8, 11), with smaller amounts of phosphatidic acid, diphosphatidylglycerol (cardiolipin), lysylphosphatidylglycerol (8, 10), phosphoglycolipids (10), and diglycosyldiacylglycerol (DGDG) (18).Virtually nothing is known of the distribution of individual molecular species within each type of phospholipid. In other groups of organisms, such an analysis has required expenditure of considerable time and effort to purify individual molecular species by chromatographic separation and then to analyze each molecular species in turn (2). An alternative approach, recently applied to the study of bacterial phospholipids (1, 3), is fast atom bombardment (FAB) mass spectrometry (MS) in which analysis of mixtures of molecular species is facilitated by the generation of ions retaining the intact molecular structure. FAB MS data for a single strain of Lactobacillus rhamnosus with respect to phospholipid molecular species have been published (7).The aim of this study was to determine the distribution of individual molecular species of phospholipids in a collection of Lactobacillus isolates.Fifteen Lactobacillus strains available from culture collections were analyzed (Table 1). All strains have been described previously (12, 13), and their identities were determined by using the API 50CHL test kit (API System, Vercieu, France) and the IDENTIFY computer program (5). Recent changes in the species assignments of some strains, not covered by the API 50CHL test kit for the identification of L. rhamnosus and L. paracasei subsp. paracasei (4), were incorporated into the computer program. For growth and harvesting, all strains were grown in 200-ml aliquots of MRS broth (Oxoid) for 18 to 24 h at 37ЊC as static batch cultures. Cultures were harvested by centrifugation and washed once in phosphate-buffered saline (pH 7.3). They were then washed in deionized water and freeze-dried. Phospholipid analysis was as follows. The methanol-chloroform extraction procedure, which used mechanical shaking at room temperature, was as described in a previous study (1). Phospholipid molecular species were sep...

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“…(8,19,21). Lactobacilli typically have n-C 16:0 , n-C 18:1 , and cyc-C 19 as the major carboxylate constituents, with lesser amounts of n-C 14:0 , n-C 16:1 , and n-C 18:0 and traces of odd-carbon-number acids in some species (6).…”

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Phospholipids of Lactobacillus spp

et al. 1995

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“…It is now established that Lactobacillus species possess predominantly straight-chain saturated and monounsaturated (and sometimes cyclopropane derivative) acids. All reports to date indicate that the predominant C18:1 isomer synthesized is cis-vaccenic acid (A11,12) (10,11,24,25,27), and if a C19 cyclopropane ring acid is produced, this is invariably lactobacillic acid (11,12-methylenoctadecanoate) (21,24,25,26,27). L. divergens, L. piscicola, L .…”

Section: Discussionmentioning

confidence: 99%

Classification of Lactobacillus divergens, Lactobacillus piscicola, and Some Catalase-Negative, Asporogenous, Rod-Shaped Bacteria from Poultry in a New Genus, Carnobacterium

Collins¹,

Farrow²,

Phillips³

et al. 1987

International Journal of Systematic Bacteriology

246

129

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Biochemical and chemical studies were performed on some atypical lactobacilli from chicken meat in an attempt to clarify their taxonomy. The present study showed that the majority of the poultry strains could be allocated to the species Brochothrix thermosphacta, Lactobacillus divergens, and Lactobacillus piscicola. The majority of the remaining poultry strains fell into two distinct groups which were worthy of separate species status. Lactobacillus carnis was found to be a member of the species L. piscicola. On the basis of biochemical, physiological, and chemical criteria, we suggest that L. divergens, L. piscicola, and the two unidentified poultry taxa be classified in a new genus, Carnobacterium, as Carnobacterium divergens comb. nov., Carnobacterium piscicola comb. nov., Carnobacterium gallinarum sp. nov., and Carnobacterium mobile sp. nov. The type strains of C . gallinarum and C . mobile are NCFB 2766T and NCFB 2765T, respectively. ~Thornley (22) reported the isolation of some grampositive, catalase-negative, nonsporeforming rods from chicken meat maintained at low temperature. These bacteria resembled lactobacilli in many respects but differed in their inability to grow on acetate media. A subsequent, more comprehensive study indicated that these strains formed three groups, none of which at that time corresponded to any Lactobacillus species or any other recognized taxon (23). A recent numerical phenetic study that included the "atypical lactobacilli" described by Thornley and Sharpe confirmed the presence of three major groups (S. Ferusu and D. Jones, J. Gen. Microbiol., in press). One of these was shown to correspond to Brochothrix thermosphacta, whereas the taxonomic position of the other two groups remained unresolved. In recent years there has been an increasing number of reports of unusual lactobacilli from vacuum-packed meat that are also unable to grow on acetate agar (8,12,18). These studies have resulted in the establishment of two new species, Lactobacillus carnis (19) and Lactobacillus divergens (12). Unfortunately, these two species were not included in the numerical study of Ferusu and Jones, and as far as we are aware there has been no comparative study of the poultry isolates and vacuum-packed meat strains. Therefore, in the present study the biochemical and chemical characteristics of the atypical lactobacilli described by Thornley and Sharpe (23) have been determined in an attempt to clarify their relationship, if any, to the species L. carnis and L . divergens. The recently described salmonid fish pathogen Lactobacillus piscicola was also included in the study because this species shares many properties with the atypical lactobacilli from poultry and meat (9). MATERIALS AND METHODSCultures and cultivation. The test strains used are listed in Table 1. Cells for peptidoglycan and lipid analyses were grown in YGPB broth (5) at 30°C for 3 days. Cultures were checked for purity, harvested by centrifugation, washed with distilled water, and freeze-dried. * Corresponding author.DNA studies. ...

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“…Their relative amounts vary according to culture conditions such as growth phase and rate, medium composition, and temperature (Croom et al, 1964;Henderson & McNeill, 1966;Veerkamp, 1971 ;Uchida & Mogi, 1973b;Smittle et al, 1974;Uchida, 1975;Gill & Suisted, 1978). As a consequence, the physical properties of structural lipids vary, and influence many fundamental cellular functions, including membrane transport and the activity of membranebound enzymes involved with energy metabolism (Cronan & Gelmann, 1975;Sandermann, 1978;Brenner, 1984;Neidleman, 1987).…”

Section: Introductionmentioning

confidence: 99%

Temperature adaptation in Lactobacillus fermentum: interconversions of oleic, vaccenic and dihydrosterulic acids

Suutari¹,

Laakso²

1992

Journal of General Microbiology

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The interchange of octadecenoic acids and dihydrosterulic acid was a response of aerobically growing LactobaciZZus fermenturn to changes in growth temperature. Oleic and vaccenic acid contents decreased both at temperatures below 20 "C and above 26 "C, showing mirror image behaviour, with a concomitant increase in dihydrostemlic acid. A temperature-dependent shift from vaccenic to oleic acid synthesis, and the conversion of the latter to dihydrosterulic acid was responsible for the overall change. Consequently, the degree of fatty acid unsaturation decreased at temperatures above 26 "C, whereas the degree of cyclization increased. The converse occurred below 20 "C. The relative amount of lactobacillic acid, total cellular fatty acid content, and mean fatty acid chain length were practically temperature-independent. The occurrence of oleic acid is thought to be related to aerobic growth conditions.

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Cellular Fatty Acid Spectra of Hiochi Bacteria, Alcohol-Tolerant Lactobacilli, and Their Group Separation

Cited by 25 publications

References 0 publications

Phospholipids of Lactobacillus spp

Phospholipids of Lactobacillus spp

Classification of Lactobacillus divergens, Lactobacillus piscicola, and Some Catalase-Negative, Asporogenous, Rod-Shaped Bacteria from Poultry in a New Genus, Carnobacterium

Temperature adaptation in Lactobacillus fermentum: interconversions of oleic, vaccenic and dihydrosterulic acids

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