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Correlation of DNA base composition and metabolism ofPseudomonas putrefaciens isolates from food, human clinical specimens, and other sources

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Abstract

The DNA base composition and other characteristics of 54 bacterial cultures isolated from refrigerated foods, human clinical specimens, and other sources, designated asP. putrefaciens by one or more investigators were determined.

On the basis of % G + C content and ability to grow in 6.0% NaCl two species were clearly distinguished. The first, consists of 37 isolates all but one incapable of growth in 6.0% NaCl. The DNA composition of these isolates falls within the range of 47.8 to 50.8% G + C with a mean of 49.5 ± 0.7% G + C from Tm determinations. This group contains all fishery and dairy isolates studied, and several isolates from human clinical specimens. The second species consists of 16 isolates, 13 of human clinical origin, 2 from meat products, and 1 from soil. All members of this second species grow readily in 6.0% NaCl and the composition of their DNA falls within the range of 55.9–59.0% G + C with a mean of 57.6 ± 0.65% G + C from Tm determinations.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Massachusetts, 01002, Amherst, Mass., USA

    R. E. Levin

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  1. R. E. Levin
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Additional information

This investigation was supported by Public Health Service grant FD 00153-05 from the Food and Drug Administration.

The author wishes to acknowledge helpful correspondence received during the course of this study from G. Gilardi, R. Hugh, M. Mandel, A. von Graevenitz, and R. Weaver.

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Levin, R.E. Correlation of DNA base composition and metabolism ofPseudomonas putrefaciens isolates from food, human clinical specimens, and other sources. Antonie van Leeuwenhoek 38, 121–127 (1972). https://doi.org/10.1007/BF02328083

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  • DOI: https://doi.org/10.1007/BF02328083

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