1887

Abstract

The original description (2) of (Leichmann) Beijerinck 1901 was confused with that of Beijerinck 1901. Although Opinion 38 of the Judicial Commission of the International Committee on Systematic Bacteriology (16, 17) accepts as the type species, the status of is unclear, and the name has probably not been validly published. To clarify matters, the synonomy and description of (neotype strain ATCC 9649) are herein up-dated; as a corollary, we request the Judicial Commission of the International Committee on Systematic Bacteriology to issue an Opinion conserving and associating its concept with the description of the herein designated neotype strain of , ATCC 14931. As a separate matter, a number of species names have been erroneously attributed to Holland (74); these citations are appropriately reviewed and corrected as follows: (Orla-Jensen) Bergey et al. 1925—designated neotype strain ATCC 15009, (Orla-Jensen) Bergey et al. 1934—designated neotype strain ATCC 12315, (Orla-Jensen) comb. nov.—designated neotype strain ATCC 11842, (Orla-Jensen) Bergey et al. 1923—type strain ATCC 14917. Concepts associated with the above names and with (Henneberg) Bergey et al.—designated neotype strain ATCC 4797, (Henneberg) Bergey et al. 1923—designated neotype strain ATCC 4005, and (Orla-Jensen) Bergey et al. 1934—designated neotype strain ATCC 14869, are discussed in a modern context. Basionyms and other synonyms, author citations, descriptions of type and neotype strains, and justifications of the proposals are presented.

Loading

Article metrics loading...

/content/journal/ijsem/10.1099/00207713-21-2-177
1971-04-01
2024-11-10
Loading full text...

Full text loading...

/deliver/fulltext/ijsem/21/2/ijs-21-2-177.html?itemId=/content/journal/ijsem/10.1099/00207713-21-2-177&mimeType=html&fmt=ahah

References

  1. Andrews J., Gilliland R. B. 1952; Superattenuation of beer: a study of three organisms capable of causing abnormal attenuations. J. Inst. Brewing 58:189–196
    [Google Scholar]
  2. Beijerinck M. W. 1901; Sur les ferments lactiques de l’industrie. Arch. Néerl. Sei. (Sér 2) 6:212–243
    [Google Scholar]
  3. Bergey D. H., Harrison F. C., Breed R. S., Hammer B. W., Huntoon F. M. 1923 Bergey’s manual of determinative bacteriology. , 1st. The Williams & Wilkins Co.; Baltimore:
    [Google Scholar]
  4. Bergey D. H., Harrison F. C., Breed R. S., Hammer B. W., Huntoon F. M. 1925 Bergey’s manual of determinative bacteriology. , 2nd. The Williams & Wilkins Co.; Baltimore:
    [Google Scholar]
  5. Bergey D. H., Harrison F. C., Breed R. S., Hammer B. W., Huntoon F. M. 1930 Bergey’s manual of determinative bacteriology. The Williams & Wilkins Co.; Baltimore:, 3rd.
    [Google Scholar]
  6. Bergey D. H., Breed R. S., Hammer B. W., Huntoon F. M., Murray E. G. D., Harrison F. C. 1934 Bergey’s manual of determinative bacteriology. , 4th. The Williams & Wilkins Co.; Baltimore:
    [Google Scholar]
  7. Bhandari R. R., Walker T. K. 1953; Lactobacillus frigidus n. sp. isolated from brewery yeast. J. Gen. Microbiol. 8:330–332
    [Google Scholar]
  8. Breed R. S., Murray E. G. D., Parker Hitchens A. 1948 Bergey’s manual of determinative bacteriology. , 6th. The Wilhams & Wilkins Co.; Baltimore:
    [Google Scholar]
  9. Breed R. S., Pederson C. S. 1938; The organisms causing rusty spot in Cheddar cheese. J. Bacteriol. 36:667
    [Google Scholar]
  10. Buchanan R. E. 1970; Nomenclatural status of certain species of the genus Lactobacillus Beijerinck. Int. J. Syst. Bacteriol. 20:191–193
    [Google Scholar]
  11. Buchanan R. E., Hammer B. W. 1915; Slimy and ropy milk. Bull. Iowa State Coll. Agr. Meeh Arts No. 22 209–295
    [Google Scholar]
  12. Davis J. G., Mattick A. T. R. 1936 Proc. Soc. Agr. Bacteriol 3: Cited in reference 9
    [Google Scholar]
  13. de Man J. C. 1956; De eigenschappen van enige stammen van bacterien behorende tot het geslacht Thermobacterium Orla-Jensen. Ned. Melk Zuiveltijdschr. 10:190–198
    [Google Scholar]
  14. de Man J. C. 1960; Lactobacillus bulgaricus (Luerssen and Kühn) Holland. Antonie van Leeuwenhoek J. Microbiol. Ser. 26:77–80
    [Google Scholar]
  15. de Rossi G. 1927 Microbiologia agrarie e technica. Torino:
    [Google Scholar]
  16. Editorial Secretary (for the Judicial Commission of the International Committee on Systematic Bacteriology) 1971; Minutes of Meeting of the Judicial Commission, Mexico City, Mexico. Int. J. Syst. Bacteriol. 21:100–103
    [Google Scholar]
  17. Editorial Secretary (for the Judicial Commission of the International Committee on Systematic Bacteriology) 1971; Opinion 38. Conservation of the generic name Lactobacillus Beijerinck. Int. J. Syst. Bacteriol. 21:104–105
    [Google Scholar]
  18. Fred E. B., Peterson W. H., Davenport A. 1919; Acid fermentation of xylose. J. Biol. Chem. 39:347–384
    [Google Scholar]
  19. Fred E. B., Peterson W. H., Anderson J. A. 1921; The characteristics of certain pentose destroying bacteria, especially as concerns their action on arabinose. J. Biol. Chem. 48:385–412
    [Google Scholar]
  20. Gasser F., Mandel M. 1968; Deoxyribonucleic acid base composition of the genus Lactobacillus. J. Bacteriol. 96:580–588
    [Google Scholar]
  21. Grigoroff S. 1905; Étude sur un lait fermenté comestible. Le “Kisselomléko” de Bulgarie. Rev. Méd. Suisse Rom. 25:714–721
    [Google Scholar]
  22. Hansen P. A. 1966; Lactobacillus bulgaricus and its relationships. Ernährungsforsch. 10:485–488
    [Google Scholar]
  23. Hansen P. A. 1968 Type strains of Lactobacillus species. A report by the taxonomic subcommittee on lactobacilli and closely related organisms. American Type Culture Collection; Rockville, Md:
    [Google Scholar]
  24. Hansen P. A. 1971; Conservation of the generic name Lactobacillus Beijerinck with a new type species. Int. J. Syst. Bacteriol. 21:86
    [Google Scholar]
  25. Hansen P. A., Lessel E. F. 1971; Lactobacillus casei (Orla-Jensen) comb. nov. Int. J. Syst. Bacteriol. 21:69–71
    [Google Scholar]
  26. Hansen P. A., Mocquot G. 1970; Lactobacillus acidophilus (Moro) comb. nov. Int. J. Syst. Bacteriol. 20:325–327
    [Google Scholar]
  27. Harrison A. P. Jr., Hansen P. A. 1950; A motile Lactobacillus from the cecal feces of turkeys. J. Bacteriol. 59:444–446
    [Google Scholar]
  28. Harrison A. P. Jr., Hansen P. A. 1950; Lactobacilli from turkeys. J. Bacteriol. 60:543–555
    [Google Scholar]
  29. Henneberg W. 1901; Zur Kentniss der Milchsäurebakterien der Brennereimaische, der Milch, und des Bieres. (Bacillus delbrücki (Leichmann), Bacillus Delbrücki var. α n. sp., Pediococcus lactis acidi (Lindner), Bacillus lactis acidi (Leichmann), Bacterium lactis acidi (Leichmann), Saccharobacillus pastorianus (v. Laer), Saccharobacillus pastorianus var. α n. sp., Saccharobacillus pastorianus var. berolinensis n. sp., Bacillus lindneri n. sp. Wochenschr. Brau. 18:381–384
    [Google Scholar]
  30. Henneberg W. 1903; Zur Kentniss der Milchsäurebakterien der Brenneraimaische, der Milch, des Bieres, der Presshefe, der Melasse, des Sauerkohls, der sauren Gurken und des Sauerteigs, sowie einige Bemerkunger über die Milchsäurebakterien des menschlichen Magens. Z. Spiritusindustrie. 26:22–31 Abstr Zentralbl. Bakteriol. Parasitenk. 11:154–170
    [Google Scholar]
  31. Henneberg W. 1926 Handbuch der Gärungsbakteriologie. Zweite, neubearbeitete und vermehrte Auflage. Zweiter Band Spezielle Pilzkunde; Berlin:
    [Google Scholar]
  32. International code of nomenclature of bacteria 1966 Int. J. Syst. Bacteriol. 16:459–490
    [Google Scholar]
  33. Iwasaki M. 1940; On the pentose-fermenting lactic acid bacteria. Bull. Agr. Chem. Soc. Japan 16:148–149
    [Google Scholar]
  34. Krasil’nikov N. A. 1949 Guide to the bacteria and actinomycètes. Akad. Nauk S.S.S.R.; Moscow:
    [Google Scholar]
  35. Kulp W. L., Rettger L. F. 1924; Comparative study of Lactobacillus acidophilus and Lactobacillus bulgaricus. J. Bacteriol. 9:357–394
    [Google Scholar]
  36. Lafar F. 1896; Die künstliche Säuerung des Hefegutes der Brennereien. Zentralbl. Bakteriol. Parasitenk. Abt. II 2:194–196
    [Google Scholar]
  37. Le Fevre 1922; Pickle and sauerkraut experiments. Abstr. Bacteriol. 6:24–25
    [Google Scholar]
  38. Lehmann K. B., Neumann R. O. 1927 Bakteriologie insbesondere Bakteriologische Diagnostik. II. Allgemeine und spezielle Bakteriologie. 7 Aufl. 2 J. F. Lehmann; Munich, Germany:
    [Google Scholar]
  39. Leichmann G. 1896; Über die im Brennereiprozess bei der Kunsthefe auftretende spontane Milchsäuregärung. Zentralbl. Bakteriol. Parasitenk. Abt. II 2:281–285
    [Google Scholar]
  40. Luerssen A., Kühn M. 1907; Yoghurt, die bulgarische Sauermilch. Zentralbl. Bakteriol. Parasitenk. Abt. II 20:234–248
    [Google Scholar]
  41. Macé E. 1901 Traité Pratique de Bacteriologie. , 4th. Baillière; Paris:
    [Google Scholar]
  42. Mickle F. L. 1924; Lactobacillus lycopersici n. sp., the causative organism of the gaseous fermentation of tomato pulp and related products. J. Bacteriol. 8:403–404
    [Google Scholar]
  43. Migula W. 1900 System der Bakterien. 2 Gustav Fischer; Jena:
    [Google Scholar]
  44. Miller A. Ill, Sandine W. E., Elliker P. R. 1970; Deoxyribonucleic acid base composition of lactobacilli determined by thermal denaturation. J. Bacteriol. 102:278–280
    [Google Scholar]
  45. Müller-Thurgau H. 1908; Bakterienblasen (Bacteriocysten). Zentralbl. Bakteriol. Parasitenk. Abt. II 20:353–400
    [Google Scholar]
  46. Müller-Thurgau H., Osterwalder A. 1917; Weitere Beiträge zur Kentniss der Mannitbakterien im Wein. Zentralbl. Bakteriol. Parasitenk. Abt. II 48:1–35
    [Google Scholar]
  47. Orla-Jensen S. 1909; Die Hauptlinien des natürlichen Bakteriensystems. Zentr. Bakteriol. Parisitenk. Abt. II 22:305–346
    [Google Scholar]
  48. Orla-Jensen S. 1916 Maelkeri-Bakteriologi. Schjbnbergske Forlag; Copenhagen:
    [Google Scholar]
  49. Orla-Jensen S. 1919 The lactic acid bacteria. Andr. Fred Host & Son; Copenhagen:
    [Google Scholar]
  50. Orla-Jensen S. 1943 The lactic acid bacteria. Die echten Milchsäurebakterien. Ejnar Munsgaard; Copenhagen:
    [Google Scholar]
  51. Otani Y. 1939; Microbiological studies on the “Nukamiso-pickles.”. Zentralbl. Bakteriol. Parasitenk. Abt. II 101:139–151
    [Google Scholar]
  52. Pederson C. S. 1929a; The types of organisms found in spoiled tomato products. N.Y. State Agr. Exp. Stat., Techn. Bull. 150:1–46
    [Google Scholar]
  53. Pederson C. S. 1929b; The fermentation of glucose, fructose, and arabinose by organisms from spoiled tomato products. N.Y. State Agr. Exp. Stat. Techn. Bull. 151:1–22
    [Google Scholar]
  54. Pederson C. S. 1930; Floral changes in the fermentation of sauerkraut. N.Y. State Agr. Exp. Stat. Techn. Bull. 168:1–37
    [Google Scholar]
  55. Pederson C. S. 1938; The gas-producing species of the genus Lactobacillus. J. Bacteriol. 35:95–108
    [Google Scholar]
  56. Pribram E. 1933 Klassification der Schizomyceten. F. Deuticke; Leipzig:
    [Google Scholar]
  57. Rogosa M., Wiseman R. F., Mitchell J. A., Disraely M. N. 1953; Species differentiation of oral lactobacilli from man including descriptions of Lactobacillus salivarius nov. spec, and Lactobacillus cellobiosus nov. spec. J. Bacteriol. 65:681–699
    [Google Scholar]
  58. Rogosa M., Sharpe M. E. 1959; An approach to the classification of the lactobacilli. J. Appl. Bacteriol. 22:329–340
    [Google Scholar]
  59. Saito K. 1907; Mikrobiologische Studien über die Soyarbeiterung. Zentralbl. Bakteriol. Parasitenk. Abt. II, 17:20–27101–109152–161
    [Google Scholar]
  60. Schürf K. 1925; Zur Kentniss der “azidophilen” Bakterien, Zentr. Bakteriol. Parasitenk. Abt. I Orig. 97:104–118
    [Google Scholar]
  61. Schönfeld F., Rommel W. 1902; Untersuchungen über Trübungen im Lagerbier verursachendes Stäbchen-Bakterium (Bacillus fasciformis). Wochenschr. Brauerei 19:585–588
    [Google Scholar]
  62. Sherman J. M., Hodge H. M. 1936; The thermophilic and anaerobic nature of Lactobacillus bulgaricus. Science 84:208–209
    [Google Scholar]
  63. Shimwell J. L. 1949; A study of ropiness in beer. III. Ropiness due to lactobacilli. J. Inst. Brewing 55:26–29
    [Google Scholar]
  64. Smit J. 1915; Studien über Lactobacillus fermentum (Beijerinck). Z. Gärungsphysiol. 5:273–299
    [Google Scholar]
  65. Torry J. C., Rahe A. H. 1915; A new member of the aciduric group of bacilli. J. Inf. Dis. 17:437–441
    [Google Scholar]
  66. Tschekan L. 1929; Mikrobiologie der Busa. Zentralbl. Bakteriol. Parasitenk. Abt. II 78:74–93
    [Google Scholar]
  67. van Laer H. 1892; Contributions a l’histoire des ferments des hydrates de carbone (Bacille des béires tournées). Mém Cour. Acad. R. Belge 47:1–37
    [Google Scholar]
  68. van Steenberge P. 1920; Les proprietés des microbes lactiques: leur classification. Ann. Inst. Pasteur 34:803–870
    [Google Scholar]
  69. von Freudenreich E. 1895; Bakteriologische Untersuchungen über der Reifungsprozess des Emmenthalerkäses. Zentralbl. Bakteriol. Parasitenk. Abt. II 1:168–179
    [Google Scholar]
  70. von Freudenreich E. 1897; Bakteriologische Untersuchungen über den Kefir. Zentralbl. Bakteriol. Parasitenk. Abt. II 3:47–5487–95135–141
    [Google Scholar]
  71. von Freudenreich E., Thöni I. 1904; Über die Wirkung verschiedener Milchsäurefermente auf die Käsereifung. Landwirtsch. Jahrb. Schweitz 18:531–557
    [Google Scholar]
  72. Wehmer C. 1903; Die Sauerkrautgärung. Zentralbl. Bakteriol. Parasitenk. Abt. II 10:625–629
    [Google Scholar]
  73. Weiss E. 1899; Über drei in gesäuerten Rübenschnitzeln gefundenen Milchsauerebakterien. Inaug. Diss. Vorber. J. Landw. 47:141–161
    [Google Scholar]
  74. Winslow C.-E. A., Broadhurst J., Buchanan R. E., Krumwiede C. Jr., Rogers L. A., Smith G. H. 1920; The families and genera of the bacteria. Final report of the Committee of the Society of American Bacteriologists on characterization and classification of bacterial types. J. Bacteriol. 5:191–229
    [Google Scholar]
/content/journal/ijsem/10.1099/00207713-21-2-177
Loading
/content/journal/ijsem/10.1099/00207713-21-2-177
Loading

Data & Media loading...

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error