ISSN:
1432-072X
Keywords:
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
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00249128
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