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Pediococci residing on plants.

J O Mundt, W G Beattie, F R Wieland

    Journal of Bacteriology
    |June 1, 1969
    PubMed
    Summary
    This summary is machine-generated.

    Pediococci on plants are distinct from streptococci, with two main species, Pediococcus acidilactici and Pediococcus pentosaceus, differentiated by growth conditions and biochemical tests. Their DNA base composition also differs.

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    Area of Science:

    • Microbiology
    • Bacteriology

    Background:

    • Pediococci are lactic acid bacteria found on plants, sharing similarities with lactobacilli but differing from streptococci.
    • This subgroup of Pediococcus grows in neutral media without NaCl or CO(2) and is identifiable by growth in acidified media with sodium acetate.

    Purpose of the Study:

    • To characterize the pediococci subgroup found on plants.
    • To differentiate between the two species within this subgroup: Pediococcus acidilactici and Pediococcus pentosaceus.

    Main Methods:

    • Microscopic examination of cell arrangements (single, pairs, chains, clusters, tetrads).
    • Growth initiation tests at various pH and temperature conditions (e.g., pH 5.0, 45°C, 50°C, 10°C).
    • Biochemical tests including ammonia production from arginine, malate dissimilation, carbohydrate fermentation (arabinose, maltose, lactose, salicin, trehalose), and catalase production.

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  • DNA guanine-plus-cytosine (GC) content analysis.

    • Main Results:

    • Pediococci cells appear singly, in pairs, short chains, clusters, and occasionally tetrads.
    • P. acidilactici initiates growth at 50°C, produces non-acid-sensitive catalase, and often fails to grow at 10°C or ferment maltose/lactose.
    • P. pentosaceus initiates growth at 10°C but not 50°C, produces transient acid-sensitive catalase, and typically ferments maltose, salicin, and trehalose.
    • DNA GC content: P. pentosaceus (35.1 ± 1.2%) and P. acidilactici (38.5 ± 0.8%).

    Conclusions:

    • Pediococcus acidilactici and Pediococcus pentosaceus are distinct species within the plant-associated pediococci subgroup.
    • Growth temperature, catalase sensitivity, and specific carbohydrate fermentations aid in species differentiation.
    • DNA GC content provides a further molecular basis for distinguishing these two species.