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

摘要

The primary structure of the peptidoglycanand the teichoic acids of two coryneform isolates fromthe surface flora of French cooked cheeses, CNRZ 925and CNRZ 926, have been determined. In the peptidoglycan,meso-diaminopimelic acid was localized in positionthree of the peptide subunit. It contained anD-glutamyl-D-aspartyl interpeptide bridge, connectingmeso-diaminopimelic acid and D-alanine residues of adjacentpeptide subunits. The Alpha-carboxyl group of D-glutamicacid in position two of peptide subunits was substitutedwith glycine amide. The teichoic acid pattern andcomposition differed between the strains: both containedan erythritol teichoic acid and strain CNRZ 925 alsocontained an N-acetylglucosaminylphosphate polymer.The erythritol teichoic acids differed in terms of thequality and quantity of substituents, but they both hadN,N'-diacetyl-2,3-diamino-2,3-dideoxyglucuronic acid incommon.