Garriga M, Ehrmann M A, Arnau J, Hugas M, Vogel R F
IRTA, Centre de Tecnologia de la Carn, Monells, Girona, Spain.
Int J Syst Bacteriol. 1998 Jul;48 Pt 3:677-86. doi: 10.1099/00207713-48-3-677.
Nine different strains, CTCBS1T or CTCBS9, were identified to be the causative agents of black spots on the surface of raw cured meat products. The formation of black spots under aerobic conditions is reproducible upon reinoculation of meat products with any of these strains, indicating that they are the causative agent. The strains were Gram-negative, catalase-positive and obligately aerobic rods. The G+C content of DNA of strain CTCBS1T is 56.0 +/- 0.3 mol%. The content of non-polar main fatty acids were 16:0, 16:1, 18:1 and 19:0 cyc. Its phylogenetic position was elucidated by comparative sequence analysis of the 16S rRNA gene. Overall sequence similarity to other bacteria does not exceed 93.3%. Isolate CTCBS1T clustered phylogenetically within the gamma-subclass of the Proteobacteria and is closely related to members of Halomonas (90:5-91.9%) and to Zymobacter palmae (93.3%). A genetic homogeneity of the nine strains was demonstrated by M13 random amplified polymorphic DNA-PCR, whereas differentiation from other genera, e.g. Zymobacter and Pseudomonas, could easily be achieved by their chemotaxonomic characteristics. Taxonomic data revealed the status of a separate genus for which the name Carnimonas gen. nov., sp., nov. is proposed. Despite chemotaxonomic and physiological similarities, the new genus is at present not a member of the family Halomonadacease because of the lack of two out of 15 descriptive 16S rRNA signature sequences. The first member of the new genus is Carnimonas nigrificans. The use of a specific, 16S rRNA-targeted oligonucleotide primer allowed the identification of all nine strains of C. nigrificans in a PCR assay. Toxicological studies showed no pathogenic potential for C. nigrificans strain CTCBS1T (CECT 4437T).
已鉴定出9种不同菌株，即CTCBS1T或CTCBS9，是生腌肉制品表面黑斑的致病因子。在有氧条件下，用这些菌株中的任何一种重新接种肉制品后，黑斑的形成是可重复的，这表明它们是致病因子。这些菌株为革兰氏阴性、过氧化氢酶阳性的专性需氧杆菌。菌株CTCBS1T的DNA的G+C含量为56.0±0.3 mol%。非极性主要脂肪酸的含量为16:0、16:1、18:1和19:0环丙烷脂肪酸。通过对16S rRNA基因的比较序列分析阐明了其系统发育位置。与其他细菌的总体序列相似性不超过93.3%。分离株CTCBS1T在变形菌门的γ-亚类中系统发育聚集，与嗜盐单胞菌属成员（90.5-91.9%）和棕榈发酵杆菌（93.3%）密切相关。通过M13随机扩增多态性DNA-PCR证明了这9种菌株的遗传同质性，而通过它们的化学分类特征可以很容易地与其他属，如发酵杆菌属和假单胞菌属区分开来。分类学数据揭示了一个新属的地位，为此提出了新属名Carnimonas gen. nov.，新种名sp. nov.。尽管在化学分类和生理学上有相似之处，但由于15个描述性16S rRNA特征序列中缺少两个，这个新属目前不是嗜盐单胞菌科的成员。新属的第一个成员是黑化肉杆菌。使用特异性的、靶向16S rRNA的寡核苷酸引物可以在PCR检测中鉴定出所有9株黑化肉杆菌。毒理学研究表明，黑化肉杆菌菌株CTCBS1T（CECT 4437T）没有致病潜力。
