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A novel type of meso-diaminopimelic acid-based peptidoglycan and novel poly (erythritol phosphate) teichoic acids in cell walls of two coryneform isolates from the surface flora of French cooked cheeses

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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.

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Abbreviations

DNP:

dinitrophenyl

Ery:

erythritol

Gal:

galactose

GlcN:

glucosamine

GlcNAc:

N-acetylglucosamine

GlcUANAc2 :

N,N′-diacetyl-2,3-diamino-2,3-dideoxyglucuronic acid

Hex UANAc2 :

N,N′-diacetyl-2,3-diamino-2,3-dideoxyhexuronic

acid:

m-Dpm, meso-diaminopimelic acid

Mur:

muramic acid

MurNAc:

N-acetylmuramic acid

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Authors and Affiliations

  1. Institut für Genetik und Mikrobiologie der Universität München, Maria-Ward-Strasse 1 a, D-80638, München, Germany

    Karin Schubert, Dieter Reiml & Franz Fiedler

  2. Station de Recherches Laitières, Institut National de la Recherche Agronomique, F-78352, Jouy-en-Joasas Cedex, France

    Jean-Pierre Accolas

Authors
  1. Karin Schubert
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  2. Dieter Reiml
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  3. Jean-Pierre Accolas
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  4. Franz Fiedler
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Schubert, K., Reiml, D., Accolas, JP. et al. A novel type of meso-diaminopimelic acid-based peptidoglycan and novel poly (erythritol phosphate) teichoic acids in cell walls of two coryneform isolates from the surface flora of French cooked cheeses. Arch. Microbiol. 160, 222–228 (1993). https://doi.org/10.1007/BF00249128

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  • DOI: https://doi.org/10.1007/BF00249128

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