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Schubert, Karin; Reiml, Dieter; Accolas, Jean-Pierre; Fiedler, Franz
(1993):
A novel type of meso-diaminopimelic acid-based peptidoglycan and novel poly(erythritol phosphate) teichoic acids in cell walls of two coryneform isolates from the surface flora of French cooked cheeses.
In: Archives of Microbiology, Vol. 160: S. 222-228
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![[img]](https://epub.ub.uni-muenchen.de/3141/1.hassmallThumbnailVersion/002.pdf)  Vorschau |
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Abstract
The primary structure of the peptidoglycan
and the teichoic acids of two coryneform isolates from
the surface flora of French cooked cheeses, CNRZ 925
and CNRZ 926, have been determined. In the peptidoglycan,
meso-diaminopimelic acid was localized in position
three of the peptide subunit. It contained an
D-glutamyl-D-aspartyl interpeptide bridge, connecting
meso-diaminopimelic acid and D-alanine residues of adjacent
peptide subunits. The Alpha-carboxyl group of D-glutamic
acid in position two of peptide subunits was substituted
with glycine amide. The teichoic acid pattern and
composition differed between the strains: both contained
an erythritol teichoic acid and strain CNRZ 925 also
contained an N-acetylglucosaminylphosphate polymer.
The erythritol teichoic acids differed in terms of the
quality and quantity of substituents, but they both had
N,N'-diacetyl-2,3-diamino-2,3-dideoxyglucuronic acid in
common.
