The Genus Pediococcus 1

Pederson, Carl S.

doi:10.1128/mmbr.13.4.225-232.1949

Cited by 36 publications

(25 citation statements)

References 2 publications

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“…For example, the majority of the tetracocci hydrolyzed sodium hippurate, whereas P. cerevisiae cultures tested in this laboratory, as well as those reported by Jensen and Seeley (1954), failed to attack this substrate. Also, the majority of the tetracocei fermented mannitol whereas P. cerevisiae does not (Pederson, 1949;Williams et al, 1953).…”

Section: Resultsmentioning

confidence: 97%

COMPARATIVE STUDY OF GAFFKYA HOMARI, AEROCOCCUS VIRIDANS , TETRAD-FORMING COCCI FROM MEAT CURING BRINES, AND THE GENUS PEDIOCOCCUS

Deibel

Niven

1960

J Bacteriol

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Snieszko and Taylor (1947), and Hitchner and Snieszko (1947) described gram-positive, tetradforming micrococci associated with a septicemic disease of lobsters. These organisms grew poorly on laboratory media unless a fermentable sugar was added. They were further characterized by their ability to ferment mannitol and their inability to reduce nitrate or to hydrolyze gelatin. Because of their morphology and pathogenicity for the lobster, the authors suggested a new species, Gaffkya homari. In 1951, Dr. W. S. Sturges, Jr., of The Cudahy Packing Company Laboratory, Omaha, Nebraska, submitted to this laboratory two strains of cocci which had been isolated from cured meat products. These microorganisms were characterized by small colony formation on ordinary laboratory agar media, tendency to occur as tetrads, and ability to produce a greenish discoloration of cured meat products. Aaronson (1956) also obtained two cultures of these tetradforming cocci from Dr. Sturges and noted that they appeared to be identical to G. homari with respect to morphology, minimal nutritional requirements, and biochemical characteristics. Williams et al. (1953) attempted to enumerate the oral streptococei from the air of occupied rooms by the use of a selective culture medium containing potassium tellurite and crystal violet. They noted the frequent occurrence of a unique coccus that had biochemical characteristics similar to the enterococci. But, no tendency toward chain formation could be demonstrated. These microorganisms were catalase-negative, grew in the presence of 40 per cent bile, and produced strong greening on blood agar. In view of these unique features, the authors proposed a new genus and species, Aerococcus viridans. The present report describes a group of tetrad-' Journal paper no. 178, American Meat Institute Foundation.

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Section: Resultsmentioning

confidence: 97%

COMPARATIVE STUDY OF GAFFKYA HOMARI, AEROCOCCUS VIRIDANS , TETRAD-FORMING COCCI FROM MEAT CURING BRINES, AND THE GENUS PEDIOCOCCUS

Deibel

Niven

1960

J Bacteriol

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“…All of the cultures examined produced inactive lactic acid (table 5) and most of the glucose fermented was converted to lactic acid along with acetic and traces of other acids. Pederson's (1949) study on 121 strains of the genus Pediococcus from fermenting vegetables showed some differences among strains, but on the basis of carbohydrate fermentations no significant trends were demonstrated. He concluded that all of his strains should be considered as belonging to one species.…”

Section: -; 9+mentioning

confidence: 90%

“…The greatest variation occurred in groups 3, 4, and 5. Pederson (1949) reported that the majority of his strains fermented sucrose, lactose, and raffinose. Many of the strains in the above mentioned groups failed to ferment these compounds.…”

Section: -; 9+mentioning

confidence: 99%

A Study of the Microorganisms from Grass Silage

Langston¹,

Bouma²

1960

Applied Microbiology

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“…Pediococci are a group of Gram-positive homofermentative lactic acid bacteria which are used to produce several fermented foods (Pederson 1949;Diebel et al 1961). Only one report (Gonzalez & Kunka 1983) has been published on conjugation in pediococci.…”

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confidence: 99%

Conjugal transfer of a plasmid encoding bacteriocin production and immunity in Pediococcus acidilactici H

Ray

Kim

Johnson

et al. 1989

Journal of Applied Bacteriology

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Previous investigations indicated that curing of a 7.4‐Md plasmid (pSMB74) resulted in concomitant loss of bacteriocin activity and immunity in Pediococcus acidilactici H. Transfer of pSMB74 to a gentamicin‐neomycin resistant (GmrNmr) derivative of P. acidilactici LB42, which was devoid of any plasmid DNA, required cell‐to‐cell contact on a solid mating surface and converted the strain to Bac+Bacr phenotype. Gene transfer processes such as transduction and transformation were ruled out from the experiment. Treatment of donor cells with chloroform did not allow the appearance of recombinant clones, confirming that viable cells were essential for this particular mechanism of genetic transfer. Transconjugants obtained from selective agar surface were subjected to plasmid isolation and agarose gel electrophoresis. Each of them exhibited plasmid size corresponding to pSMB74 of donor strain. All results suggested this genetic transfer similar to conjugation, and provided presumptive evidence for plasmid‐encoded bacteriocin activity and immunity in P. acidilactici H.

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The Genus Pediococcus 1

Cited by 36 publications

References 2 publications

COMPARATIVE STUDY OF GAFFKYA HOMARI, AEROCOCCUS VIRIDANS , TETRAD-FORMING COCCI FROM MEAT CURING BRINES, AND THE GENUS PEDIOCOCCUS

COMPARATIVE STUDY OF GAFFKYA HOMARI, AEROCOCCUS VIRIDANS , TETRAD-FORMING COCCI FROM MEAT CURING BRINES, AND THE GENUS PEDIOCOCCUS

A Study of the Microorganisms from Grass Silage

Conjugal transfer of a plasmid encoding bacteriocin production and immunity in Pediococcus acidilactici H

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