ISSN:
1432-072X
Schlagwort(e):
Cheese flora
;
Erythritol teichoic acid
;
N,N′-Diacetyl-2,3-diamino-2,3-dideoxyglucuronic acid
;
m-Dpm based peptidoglycan containing a d-Glu-d-Asp interpeptide bridge
Quelle:
Springer Online Journal Archives 1860-2000
Thema:
Biologie
Notizen:
Abstract The primary structure of the peptidoglycan and the teichoic acids of two coryneform isolates from the surface flora of French cooked cheeses, CNRZ 925 and CNRZ 926, have been determined. In the peptidoglycan, meso-diaminopimelic acid was localized in position three of the peptide subunit. It contained an d-glutamyl-d-aspartyl interpeptide bridge, connecting meso-diaminopimelic acid and d-alanine residues of adjacent peptide subunits. The α-carboxyl group of d-glutamic acid in position two of peptide subunits was substituted with glycine amide. The teichoic acid pattern and composition differed between the strains: both contained an erythritol teichoic acid and strain CNRZ 925 also contained an N-acetylglucosaminylphosphate polymer. The erythritol teichoic acids differed in terms of the quality and quantity of substituents, but they both had N,N′-diacetyl-2,3-diamino-2,3-dideoxyglucuronic acid in common.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1007/BF00249128
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