Identification of Streptococci From Greek Kasseri Cheese and Description of Streptococcus Macedonicus Sp. Nov

Int J Syst Bacteriol. 1998 Apr;48 Pt 2:519-27. doi: 10.1099/00207713-48-2-519.

Abstract

Taxonomic studies were performed on some Streptococcus-like organisms isolated from naturally fermented Greek Kasseri cheese. By SDS-PAGE analysis of whole-cell proteins the group was found to be quite different from Streptococcus thermophilus. Comparative 16S and 23S rRNA sequence analyses showed that the isolates represent a new species within the genus Streptococcus, where they are most closely related to the Streptococcus bovis cluster. On the basis of these phylogenetic results and some phenotypic differences, a new species, Streptococcus macedonicus, is proposed. The type strain is ACA-DC 206.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Bacterial Proteins / analysis
  • Base Sequence
  • Cheese / microbiology*
  • DNA, Bacterial
  • Electrophoresis, Polyacrylamide Gel
  • Greece
  • Molecular Sequence Data
  • Phenotype
  • Phylogeny
  • RNA, Bacterial / analysis
  • RNA, Ribosomal, 16S / analysis
  • Sequence Analysis, RNA
  • Streptococcus / classification*
  • Streptococcus / genetics
  • Streptococcus / isolation & purification
  • Streptococcus / metabolism

Substances

  • Bacterial Proteins
  • DNA, Bacterial
  • RNA, Bacterial
  • RNA, Ribosomal, 16S

Associated data

  • GENBANK/Z94013