TABLE 1.
Strains grouped according to their nutritional needsa
| Nutritional groupb | Species | Bacterial strain(s)c | Origin |
|---|---|---|---|
| Prototrophs | L. paraplantarum | CNRZ 745 | Silage |
| H41, H48 | Polish sauerkraut | ||
| L. pentosus | CNRZ 1218, NCFB 1059 | Cheese | |
| CNRZ 1537, CNRZ 1538, CNRZ 1539, CNRZ 1540, CNRZ 1542, CNRZ 1543, CNRZ 1544, CNRZ 1545, CNRZ 1559, CNRZ 1560, CNRZ 1564, CNRZ 1565, CNRZ 1569 | Fermented olives | ||
| KOG9 | Pickled vegetables | ||
| L. plantarum | 54, 57.2, A1, A2, A4, A7, A9, DK38, DKO20A, DKO22, SF2A33, SF2A39, SF2A35B, SF2B37-1 | Sour cassava starch fermentations | |
| Agrano 15b, CNRZ 424, CNRZ 432, FB101, FB108 | Bread dough | ||
| CCM 1904, CNRZ 738, CNRZ 739, LP85-2, NCIMB 6105, NCIMB 8299 | Silage | ||
| 229v, CIP 102359, CIP 104439, CIP 104441, CIP 104442, CIP 104447, CIP 104448, CIP 104449, CIP 104450, CIP 104452, NCIMB 1406, NCIMB 8825 | Human | ||
| CCM 4279, CIP 104454, CNRZ 764, CNRZ 1228, CNRZ 1229, CNRZ 1246, CST 12007, CST 12008, DK32, DSM 9296, KOG24, LMAB2, NCFB 1204 | Cheese and milk products | ||
| CNRZ 184, CNRZ 1838, CNRZ 1849, CNRZ 1850, CST 10952, Hd4; Hd17, Lactolabo, LP80, NCIMB 5914, NCIMB 8016, NCIMB 8102 | Unknown | ||
| CST 10967, CST 11031 | Beer | ||
| DK19 | Kenkey, Nigeria | ||
| DK21 | Fermented oil bean, Nigeria | ||
| CNRZ 1890, DK15, DK36, DKO2A, DKO7, DKO8, DKO9, DKO12, NCIMB 12120 | Fermented cereals, Nigeria | ||
| FB115 | Fermented taro, United States | ||
| FOEB 8402, FOEB 9106, FOEB 9113, FOEB 9235 | Grapes or wine | ||
| DK9, DKO18, JCL1267, JCL1268, JCL1269, JCL1271, JCL1275, JCL1278, JCL1284, JCL1285 | Fermented cucumber | ||
| KOG7, KOG14, KOG18, NCIMB 11974T | Pickled vegetables | ||
| Uracil auxotrophs | L. pentosus | CNRZ 1547 | Fermented olives, Spain |
| Arginine auxotrophs (ornithine) | L. plantarum | KOG5, FB400 NCFB 772, NCFB 963, NCFB 965, NCFB 2171 | Pickled vegetables Cheese |
| Arginine auxotrophs (citrulline) | L. casei | 5A, 5B2, 12CST 10927 | Cow udder, Algeria Sirup |
| CIP 103918T, CIP 53.166, CIP 103164 | Unknown | ||
| DSM 20020, CIP 104456 | Human | ||
| NCIMB 3254 | Cheese | ||
| L. pentosus | CNRZ 1555, CNRZ 1570 | Fermented olives, Spain | |
| L. plantarum | CCM 3626 | Cheese | |
| HCR auxotrophs, class 1 | L. paraplantarum | CNRZ 188861D | Unknown Human feces |
| CNRZ 1885T, CNRZ 1887 | Beer | ||
| KOG1, KOG3, KOG16, KOG25 | Pickled vegetables | ||
| L. pentosus | CNRZ 1546, CNRZ 1552, CNRZ 1553, CNRZ 1558, CNRZ 1561, CNRZ 1562, CNRZ 1566 | Fermented olives | |
| CNRZ 1245 (bradytrophy for Orn) | Cheese | ||
| Hansen | Commercial starter | ||
| KOG17 | Pickled vegetables | ||
| NCFB 363T | Sawdust fermentation | ||
| NCIMB 8531 | Waste sulfite liquor fermentation | ||
| L. plantarum | 13, 1188, LN32, LT | Cow udder, Algeria | |
| A12, SF2A31B, SF2B41-1 | Sour cassava starch fermentations | ||
| CIP 102021, CIP 71.39, NCIMB 6461 | Unknown | ||
| CIP 104440, CIP 104451 | Human | ||
| CST 10928, CST 11023 | Beer, France | ||
| CST 12009, NCFB 773, NCFB 1206, NCFB 1988 | Cheese and dairy products | ||
| CNRZ 1890 | Fermented millet, Nigeria | ||
| DSM 2648 | Silage | ||
| KOG2, KOG4, KOG6, KOG8, KOG10, KOG11, KOG12, KOG13, KOG21, KOG22, CIP 104453, LMAB1, NCIMB 7220 | Pickled vegetables/PICK> | ||
| HCR auxotrophs, class 2 | L. pentosus | CNRZ 1573 | Fermented olives, Spain |
| L. plantarum | IN5 | Cow udder, Algeria | |
| JCL1279, JCL1280, JCL1281, JCL1282, JCL1283 | Fermented cucumber, Spain | ||
| ALAB20, 38AA | Sour cassava starch fermentation | ||
| CNRZ 1395 | Cheese | ||
| NCIMB 8826 | Human saliva | ||
| HCR auxotrophs, class 3 | L. paraplantarum | H43 KOG15, KOG20 | Polish sauerkraut Pickled vegetables |
| NCFB 1088 | Cheese | ||
| L. plantarum | CIP 104446 | Human | |
| CNRZ 1220, NCFB 1042 | Cheese | ||
| CST 11019 | Beer | ||
| DK30, KOG19 | Pickled vegetables |
The strain collection included four Lactobacillus species isolated from different ecological niches. The survey was a phenotypic profile of arginine and pyrimidine prototrophy and auxotrophy.
Nutritional needs for arginine and two of its precursors (citrulline and ornithine) were tested in combination with uracil in air and in CO2-enriched air. Four major phenotypes were obtained; prototrophs; uracil auxotrophs; arginine auxotrophs which were rescued by either citrulline or ornithine (indicated in parentheses), and HCR auxotrophs unable to grow without both arginine and uracil in the absence of CO2 enrichement. The HCR auxotrophs were classifed in three classes as shown in Table 2.
ATCC, American Type Culture Collection, Rockville, Md.; CCM, Czechoslovak Collection of Microorganisms, Brno, Czech Republic; CIP, Collection of Bacterial Strains of Institut Pasteur, Paris, France; CNRZ, Centre National de Recherches Zootechniques, Jouy-en-Josas, France; CST, Collection souches Tepral des brasseries Kronenbourg, Strasbourg, France; NCFB; National Collection of Food Bacteria, Reading, United Kingdom; NCIMB, National Collection of Industrial and Marine Bacteria, Aberdeen, Scotland.