Lactobacillus divergens sp. nov., a New Heterofermentative Lactobacillus Species Producing L(+)-Lactate

Holzapfel, Wilhelm H.; Gerber, Elizabeth S.

doi:10.1016/s0723-2020(83)80010-1

Cited by 91 publications

(40 citation statements)

References 25 publications

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“…divergens was proposed. Shaw and Harding (18) isolated some atypical "streptobacteria" from vacuum-packed meat which possessed many properties in common with the isolates described by Holzapfel and Gerber (12). In a subsequent study, the isolates described by Shaw and Harding were found to consist of two genetic groups, one of which corresponded to L. divergens (19).…”

Section: Discussionmentioning

confidence: 89%

“…Over the past few years there have been an increasing number of reports of the presence of unusual lactobacilli from vacuum-packed meat which are unable to grow on acetate agar (8,12,18,19). Holzapfel and Gerber (12) isolated some atypical heterofermentative bacteria and concluded that these strains represented a new species of the genus Lactobacillus, for which the name L .…”

Section: Discussionmentioning

confidence: 99%

“…Holzapfel and Gerber (12) isolated some atypical heterofermentative bacteria and concluded that these strains represented a new species of the genus Lactobacillus, for which the name L . divergens was proposed.…”

Section: Discussionmentioning

confidence: 99%

“…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).…”

mentioning

confidence: 99%

“…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.…”

mentioning

confidence: 99%

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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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Section: Discussionmentioning

confidence: 89%