Identification of Lactobacilli from Sourdough and Description of Lactobacillus pontis sp. nov.

Vogel, Rudi F.; Böcker, Georg; Stolz, Peter; Ehrmann, Matthias A.; Fanta, Daniela; Ludwig, Wolfgang; Pot, Bruno; Kersters, Karel; Schleifer, Karl Heinz; Hammes, Walter P.

doi:10.1099/00207713-44-2-223

Cited by 163 publications

(99 citation statements)

References 10 publications

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“…Weissella (Collins et al 1991). Whole-cell protein pattern analyses by Vogel et al (1994) have also shown the close relatedness of Lact. casei and Lact.…”

Section: Discussionmentioning

confidence: 99%

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Evaluation of numerical analyses of RAPD and API 50 CH patterns to differentiate Lactobacillus plantarum, Lact. fermentum, Lact. rhamnosus, Lact. sake, Lact. parabuchneri, Lact. gallinarum, Lact. casei, Weissella minor and related taxa isolated from kocho and tef

Nigatu¹

2000

J Appl Microbiol

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Aim: The study was carried out to assess the agreement of API 50 CH fermentation data of food lactobacilli with their RAPD pro®les to determine whether the system could be used alone as a reliable taxonomic tool for this genus. Methods and Results: API 50 CH, RAPD and DNA:DNA reassociation data for 42 lactobacilli from tef and kocho were compared with 30 type strains. Discrepancies were observed between the three methods in assigning strains of Lactobacillus plantarum, Lact. fermentum, Weissella minor and Lact. gallinarum, and Lact. fermentum, Lact. amylophilus, Lact. casei subsp. pseudoplantarum and Lact. rhamnosus. DNA reassociation data agreed well with RAPD results. Conclusions: API 50 CH pro®les should be complemented with molecular genetic results for effective identi®cation in Lactobacillus. Signi®cance and Impact of the Study: The study suggested less dependability of metabolic data alone as an identi®cation tool.

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“…Weissella (Collins et al 1991). Whole-cell protein pattern analyses by Vogel et al (1994) have also shown the close relatedness of Lact. casei and Lact.…”

Section: Discussionmentioning

confidence: 99%

“…casei±Pediococcus group of Vandamme et al (1996) and Stiles and Holzapfel (1997). However, Collins et al (1991) and Vogel et al (1994) have clearly shown that these two species are genetically unrelated and hence belong to different lines. Metabolically, Lact.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of numerical analyses of RAPD and API 50 CH patterns to differentiate Lactobacillus plantarum, Lact. fermentum, Lact. rhamnosus, Lact. sake, Lact. parabuchneri, Lact. gallinarum, Lact. casei, Weissella minor and related taxa isolated from kocho and tef

Nigatu¹

2000

J Appl Microbiol

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“…5). The usefulness of protein fingerprinting with Coomassie blue staining has been described frequently previously (17,49,50).…”

Section: Discussionmentioning

confidence: 99%

“…Protein fingerprinting has been used successfully previously to describe Lactobacillus pontis as a new Lactobacillus species (50).…”

Section: Discussionmentioning

confidence: 99%

Emended Descriptions of Lactobacillus sake (Katagiri, Kitahara, and Fukami) and Lactobacillus curvatus (Abo-Elnaga and Kandler): Numerical Classification Revealed by Protein Figerprinting and Identification Based on Biochemical Patterns and DNA-DNA Hybridizations

Klein

Dicks

Pack

et al. 1996

International Journal of Systematic Bacteriology

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A former subgenus of the genus Lactobacillus, "Streptobacterium," comprises a wide range of species, including the so-called "atypical streptobacteria," which includes the Lactobacillus sake-Lactobacillus curvatus group. Various identification systems and differentiation criteria for L. sake and L. curvatus have been described previously and are well established. The phenotypic diversity within these two species was the reason for comparing phenotypic variations with DNA homology data. Previously described biotypes of L. sake (Katagiri, Kitahara, and Fukami) and L. curvatus (Abo-Elnaga and Kandler) were the basis for selecting strains. Strains of all known biotypes of these species were examined to determine their biochemical reactions, their physiological growth characteristics, their total soluble protein contents as determined by a pattern analysis in which native polyacrylamide gel electrophoresis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis with colloidal Coomassie blue and silver diamine staining were used, and their levels of DNA homology as determined by DNA-DNA hybridization experiments. All of the phenotypic analyses revealed a diversity within the taxa, whereas the DNA-DNA hybridization analysis revealed that the level of genomic homogeneity within each species was relatively high. The phenotypic diversity and genomic homogeneity which we observed allowed us to describe subgroups of L. sake and L. curvatus. The descriptions of L. sake and L. curvatus are emended accordingly. These subgroups which we describe may be the basis for defining subspecies within these two species.The facultatively heterofermentative lactobacilli comprise a wide range of species, including species and subspecies of technological and clinical interest, such as Lactobacillus casei, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus paracasei subspecies. The so-called "atypical streptobacteria" (13, 18, 19, 34,44), which are significant spoilage bacteria, are of special interest and occur in naturally or artificially fermented meat. The habitats of Lactobacillus sake and Lactobacillus cuwatus are very diverse. These organisms are important in the production of fermented plant material (silage, sauerkraut, mixed pickles, etc.) and in the spoilage of plant material as well. They also occur in beverages (e.g., beer) and even in manure (14, 22). L. sake was first isolated from sake (rice wine) starter (22). Our strain collection also includes L. sake strains of human origin, a habitat not described previously for this species (Table 1). These bacteria have been called atypical streptobacteria compared with the "streptobacteria," a term used in classical and descriptive taxonomy (31) which is no longer used in genomically based taxonomy (46). The ability to grow at 2°C and pH 3.9 was recognized as a main criterion for differentiation. Table 2 shows other distinguishing characteristics that are based on morphological and physiological data (31, 36, 37 two species are well established, the phenotypic d...

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“…the oligonucleotide probe described as specific for L. pontis (25) is also present in the 16s rDNA sequence of Lactobacilluspanis DSM 6035T (Table 4). Despite this, the cell wall interpeptides, growth temperature, arginine cleavage, and G+C contents of strains DSM 6035T and DSM 6036 are clearly different from those of L. pontis.…”

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confidence: 99%

Lactobacillus panis sp. nov., from Sourdough with a Long Fermentation Period

Wiese

Strohmar²,

Rainey³

et al. 1996

International Journal of Systematic Bacteriology

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Two Lactobacillus strains isolated from rye sourdough most closely resemble Lactobacillus oris on the basis of their physiological, morphological, and chemotaxonomic characteristics. A 16s ribosomal DNA sequence analysis showed that these two strains clustered with, but were separate from, L. oris, Lactobacillus vaginalis, and Lactobacilluspontis. The results of DNA-DNA hybridization experiments indicated that the new two isolates represent a new Lactobacillus species, for which we propose the name Lactobacillus panis; strain DSM 6035T is the type strain of this species.The genus Lactobacillus is a well-defined taxon (9, 12 Traditionally, one-stage processes or processes involving several stages and fermentation times of between 3 and 48 h are used to manufacture rye sourdough (18). A one-stage process with an exceptionally long souring period of 5 days was developed in 1977 (13), and the microflora involved in this process was investigated by Strohmar and Diekmann (20). However, physiological, morphological, and chemotaxonomic characterization of the Lactobacillus strains isolated did not lead to unambiguous species assignments. In this study two strains from the study of Strohmar and Diekmann (20) were selected for further analysis of their systematic positions. In order to obtain precise identification and phylogenetic placement, the experiments performed previously were repeated and sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis (PAGE) of soluble proteins, 16s ribosomal DNA (rDNA) sequencing, and DNA-DNA-hybridization were also performed. (25). MATERIALS AND METHODSOrganisms and growth conditions. The strains were maintained as stab cultures on modified MRS agar, which contained (per liter) 10 g of bacteriological peptone (Difco), 3 g of Lab-Lemco Powder (Difco), 5 g of yeast extract, 4 g of glucose, 0.4 g of maltose, 0.5 g of cysteine, 5 g of sodium acetate * 3H,O, 2 g of citric acid (diammonium salt), 2 g of K,HPO,, 0.1 g of MgS04 7H20, 0.04 g of * Corresponding author. Physiological characterization. The tests used to determine Gram staining characteristics, cell wall peptidoglycan content, catalase activity, the lactate isomer present, gas production, and arginine hydrolysis were performed by using previously described methods (20). Sugar fermentation patterns were determined by using an API 50 CH system in anaerobic jars.Isolation of DNA. To isolate DNA, we used a modified Marmur procedure (22). DNA was purified as described previously, except that the last steps of the procedure were modified as follows: crude DNA was incubated with RNase A (80 pg/ml) at 37°C for 3 h; then 75 pg of proteinase K per ml was added and the mixture was incubated overnight. After the final precipitation, the DNA was dissolved in sterile double-distilled water. DNA base composition was determined by the high-performance liquid chromatography (HPLC) method (23) by using wild-type lambda phage DNA (Boehringer, Mannheim, Germany) as the standard.16s rDNA sequencing. Genomic DNA extraction, PCR-mediated amplifica...

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Identification of Lactobacilli from Sourdough and Description of Lactobacillus pontis sp. nov.

Cited by 163 publications

References 10 publications

Evaluation of numerical analyses of RAPD and API 50 CH patterns to differentiate Lactobacillus plantarum, Lact. fermentum, Lact. rhamnosus, Lact. sake, Lact. parabuchneri, Lact. gallinarum, Lact. casei, Weissella minor and related taxa isolated from kocho and tef

Evaluation of numerical analyses of RAPD and API 50 CH patterns to differentiate Lactobacillus plantarum, Lact. fermentum, Lact. rhamnosus, Lact. sake, Lact. parabuchneri, Lact. gallinarum, Lact. casei, Weissella minor and related taxa isolated from kocho and tef

Emended Descriptions of Lactobacillus sake (Katagiri, Kitahara, and Fukami) and Lactobacillus curvatus (Abo-Elnaga and Kandler): Numerical Classification Revealed by Protein Figerprinting and Identification Based on Biochemical Patterns and DNA-DNA Hybridizations

Lactobacillus panis sp. nov., from Sourdough with a Long Fermentation Period

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