Lactobacillus aviarius sp. nov.: A new species isolated from the intestine of chickens

Fujisawa, Tomohiko; Shirasaka, Shoji; Watabe, Junko; Mitsuoka, Tomotari

doi:10.1016/s0723-2020(84)80042-9

Cited by 56 publications

(27 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These all showed ≥97% identity with a known sequence in the GenBank database (Table 2), with the exception of clones TC13 and TC17, which were unique (81% and 95% similarity, respectively). Five clones (TC6, TC8, TC9, TC13 and TC20) shared the closest homology with Lactobacillus aviarius , a bacterium previously associated with the intestines of chickens (Fujisawa et al. 1984), while clones TC1, TC2 and TC4 were homologous to Campylobacter lari , a bacterium commonly found in a variety of environmental and avian sources (Waldenström et al.…”

Section: Resultsmentioning

confidence: 99%

Diversity and temporal stability of bacterial communities in a model passerine bird, the zebra finch

et al. 2010

View full text Add to dashboard Cite

The composition and dynamics of the gastrointestinal bacterial communities in birds is determined by both host-specific and environmental exposure factors yet these are poorly understood. We selected the zebra finch, Taeniopygia guttata, as the host species to examine the diversity and temporal stability of the faecal microflora in a bird, owing to its importance as a model organism in avian ecology, neuroscience and evolution studies. The stability of the gut bacterial community of individual male and female zebra finches was assessed through repeat faecal sampling via culture and temperature gradient gel electrophoresis and partial sequencing of PCR-amplified eubacterial 16S rRNA gene products. Nineteen bacterial genera were detected across all samples (n = 99), with each bird carrying on average six operational taxonomic units. Using a novel statistical approach, we showed that bacterial assemblages and community richness varied between individual birds but remained stable over time within individuals. Neither the composition nor richness of bacterial communities differed significantly between the sexes. Our results show that zebra finches housed together under controlled conditions show consistent variation between individuals in their gut microflora that is not attributable to differences in host exposure to environmental microbial sources. Future studies could usefully explore the origin of this individual-specific variation and its consequences for host fitness and sexual selection.

show abstract

Section: Resultsmentioning

confidence: 99%

Diversity and temporal stability of bacterial communities in a model passerine bird, the zebra finch

et al. 2010

View full text Add to dashboard Cite

show abstract

“…No acid was produced by any of the five strains from glycerol, erythritol, -arabinose, -arabinose, ribose, -xylose, -xylose, adonitol, β-methylxyloside, -sorbose, mannitol, dulcitol, inositol, sorbitol, methyl α--mannoside, Data for homofermentative Lactobacillus spp. are from Hammes & Vogel (1995) except for Lactobacillus aviarius (inulin data from Fujisawa et al, 1984), Lactobacillus manihotivorans (all data from Morlon-Guyot et al, 1998), Lactobacillus farciminis (some of the data from Reuter, 1983), Lactobacillus mali (some of the data from Kaneuchi et al, 1988), and Lactobacillus salivarius and Lactobacillus ruminis (data for anaerobic growth from Fujisawa et al, 1990). For data given by Hammes & Vogel (1995) Table 1 and from homofermentative Lactobacillus spp.…”

Section: Resultsmentioning

confidence: 99%

Description of Paralactobacillus selangorensis gen. nov., sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient.

Leisner¹,

Vancanneyt²,

Goris³

et al. 2000

International Journal of Systematic and Evolutionary Microbiology

View full text Add to dashboard Cite

“…However, these five species differ from the vinegar isolates in their patterns of acid production from carbohydrates. L. aviarius was proposed very recently by Fujisawa et al (6). However, L. aviarius is clearly different from the present isolates in its pattern of acid production from carbohydrates, in growing only under strictly anaerobic conditions, and in exhibiting coccoid cells (6).…”

Section: Salivariusmentioning

confidence: 57%

Lactobacillus acetotolerans, a New Species from Fermented Vinegar Broth

Entani

Masai

Suzuki

1986

International Journal of Systematic Bacteriology

View full text Add to dashboard Cite

Thirteen strains of rod-shaped lactic acid bacteria, resistant to high concentrations of acetic acid, were isolated from the fermented broth of rice vinegar. These isolates showed homofermentation and differed from all the validly described homofermentative species of the genus Lactobacillus. Although the isolates were divided into two groups on the basis of acid production pattern from carbohydrates and nutritional requirements for growth, all showed extremely high deoxyribonucleic acid homology. The isolates were considered to represent a new species of the genus Lactobacillus. The two groups, based on their biochemical and physiological properties, were treated as biovar I and biovar II. A new species proposed for these isolates was named Lactobacillus acetotolerans. The type strain of L. acetotolerans sp. nov. is NBI 3014 (= JCM 3825).Acetic acid bacteria are usually the only bacteria that can grow in fermenting vinegar broth, which ordinarily contains more than 2 to 3% acetic acid. However, on rare occasions, lactic acid bacteria tolerant to acetic acid grow in the fermenting vinegar broth and cause turbidity in the broth (5). During a study of microorganisms in vinegar production, lactic acid bacteria that showed an unusually high tolerance to acetic acid were isolated from the turbid broth of rice vinegar and were thought to represent a new taxon of lactic acid bacteria.The present study deals with the characterization of these isolates and a description of their taxonomic status. The results indicate that they can be regarded as a new species for which the name Lactobacillus acetotolerans is proposed. MATERIALS AND METHODSBacterial strains. Thirteen strains (Table 1) were isolated from fermented rice vinegar broth which had turned turbid. Nakagawa medium (Asahi Breweries Ltd., Tokyo, Japan), useful for selection of lactic acid bacteria (20), supplemented with 1% agar (5) was used for the isolation of the bacteria. A number of other Lactobacillus species were examined for comparison (Table 1) Cultivation media. Unless otherwise stated, the bacteria were cultivated on Briggs liver broth (pH 5.0) (16) at 30°C. The authentic strains, except for L . homohiochii ATCC 15434*, were cultivated on Briggs liver broth (pH 6.8) at 30°C. For L . homohiochii ATCC 15434*, Briggs liver broth was supplemented with 10 c1. g of DL-mevalonic acid lactone per ml and 7% (voVvol) ethanol (pH 5.0). L . catenaforme JCM 1121T was cultivated anaerobically in a GasPak jar (BBL Microbiology Systems, Cockeysville, Md.). For solid media, 1.5% agar was added to the above liquid media.Morphology of the isolates. Cell shape, cell size, cell arrangement, and Gram stain were observed for cells grown in Briggs liver broth (pH 5.0) after 3 to 5 days at 30°C. The * Corresponding author. cells were also observed with a JEOL scanning electron microscope (model JSM-T20). The modification of Hucker and Conn was used for the Gram stain (8). The motility of the cells cultured on a Briggs agar plate (pH 5.0) (1) was tested after 3 to 21 days at 25 a...

show abstract

Lactobacillus aviarius sp. nov.: A new species isolated from the intestine of chickens

Cited by 56 publications

References 7 publications

Diversity and temporal stability of bacterial communities in a model passerine bird, the zebra finch

Diversity and temporal stability of bacterial communities in a model passerine bird, the zebra finch

Description of Paralactobacillus selangorensis gen. nov., sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient.

Lactobacillus acetotolerans, a New Species from Fermented Vinegar Broth

Contact Info

Product

Resources

About