Cited by 127Probiotics and Fermented FoodsBacterial Genetics and BiotechnologyInfant Nutrition and Health

Iron requirement of Lactobacillus spp. in completely chemically defined growth media

Elli, M., Zink, R., Rytz, A., Reniero, R., Morelli, L.·2000·Journal of Applied Microbiology

Abstract

A completely chemically-defined growth medium, containing guanine, thymine, cytidine, 2'-deoxyadenosine and 2'-deoxyuridine as DNA precursors, was developed for Lactobacillus johnsonii, on the basis of statistically designed techniques suitable for other lactobacilli. Particular focus was given to the nucleotide composition of different defined media, and to the specific nucleotide requirements of Lact. johnsonii. Most of the lactobacilli tested grew in a medium containing five free bases, four ribonucleosides or five deoxyribonucleosides. Adenine and guanine were replaceable by inosine. The requirement for thymine and cytosine was satisfied with uracil. The presence of inosine and uracil was identified as being essential for the growth of different Lactobacillus species, displaying their inability to synthesize purines and pyrimidines de novo. Defined recipes with different nucleotide composition were used to investigate iron requirements of lactobacilli. Only marginal differences in growth were observed in iron-depleted media supplemented with five free bases, four ribonucleosides or five deoxyribonucleosides; iron depletion had a greater effect on growth when inosine and uracil were supplied as the only nucleotide sources. The results suggest that iron plays a role in the pyrimidine and purine metabolism of lactobacilli. Lactobacillus spp., particularly Lact. johnsonii, require iron under particular environmental conditions with limited or specific nucleotide sources.

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Crossref · 10.1046/j.1365-2672.2000.01013.x

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  • A few organisms have dispensed with an iron requirement altogether, including lactic acid bacteria and Borrelia burgdorferi.

    “A few organisms seem to have dispensed with an iron requirement altogether, including the lactic acid bacteria92,93 and the pathogenic spirochete Borrelia burgdorferi.94”

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Authors
Elli, M., Zink, R., Rytz, A., Reniero, R., & Morelli, L.
Affiliations
  • Nestlé (Switzerland) (CH)
  • Università Cattolica del Sacro Cuore (IT)
Venue
Journal of Applied Microbiology
Published
2000-04
Volume
88
Issue
4
Pages
695-703
ISSN
  • 1364-5072 (ISSN-L)
  • 1365-2672
OpenAlex
W2065269746
Cited by
127
References
2
Citations by year
2026: 2 · 2025: 6 · 2024: 9 · 2023: 3 · 2022: 11 · 2021: 8 · 2020: 12 · 2019: 9 · 2018: 6 · 2017: 9 · 2016: 7 · 2015: 3 · 2014: 5 · 2013: 2 · 2012: 3
FWCI
2.68
Type
journal article
Language
en
Open access
closed
Locations
  • Journal of Applied Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
  • Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
Keywords
Lactobacillus johnsonii, Lactobacillus, iron requirements, nucleotide composition, nucleotide precursors, inosine, uracil, purine metabolism, pyrimidine metabolism, de novo nucleotide synthesis, iron depletion, bacterial growth
MeSH terms
Culture Media, Iron, Lactobacillus, Nucleotides

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