Genetic heterogeneity among Lactobacillus acidophilus strains.
Physiological characteristics, DNA base composition (% GC) and DNA-DNA reassociation values were determined for 138 Lactobacillus acidophilus strains. Twenty seven strains were received from various culture collections and 111 strains were freshly isolated during a study on the composition of the intestinal lactic microflora of piglets and suckling calves. All strains had physiological characteristics which were substantially similar. The strains isolated from pigs were unable to ferment trehalose. The % GC ranged from 35.8 to 43.4. On the basis of the results of DNA-DNA hybridization the strains were divided into four genetic groups.
D000818:Animals; D001482:Base Composition; D050260:Carbohydrate Metabolism; D002417:Cattle; D004269:DNA, Bacterial / Q000032:analysis; D004064:Digestive System / Q000382:microbiology; D005285:Fermentation; D005516:Food Microbiology; D014644:Genetic Variation; D006801:Humans; D007779:Lactobacillus acidophilus / Q000032:analysis / Q000235:genetics* / Q000502:physiology; D008892:Milk; D009693:Nucleic Acid Hybridization; D013552:Swine / Q000382:microbiology; D014422:Turkeys / Q000382:microbiology
D004269:DNA, Bacterial