Pectinatus frisingensis

Occurrence and preparation. 6-Deoxy-L-altrose (34) is a monosaccharide occurring rarely in Nature. 6-Deoxy-L-altropyranose forms homopolysaccharide O-chains in LPSs of some Yersinia enterocolitica serovars.164 6-Deoxy-L-altrofuranose is one of the constituent monosaccharides of an O-specific polysaccharide of Y. pseudotuberculosis serovar VB165 and was also found in a polysaccharide from Campylobacter jejuni 176.83 (serotype 0 41) that contains only furanose sugars.30 A homopolymer of 6-deoxy-L-altrofuranose has been found in the LPS of Pectinatus frisingensis,166 which is in turn the source for the isolation of this sugar. 

Characteristic Pectinatus cererisiiphilus Pectinatus frisingensis Pectinatus haikarae Selenomonas lacticifex Propionispira paucivorans Propionispira raffinosivorans... 

Figure 9A Beer spoiled by Megasphaera cerevisiae (left) and Pectinatus frisingensis (right).

Figure 9.5 The growth of Pectinatus frisingensis in traditional and novel types of nonbeer beverages. Commercial beverage products were artificially contaminated with approximately 5 X K>rcfu/mL. Viable counts were determined after 2 days, 1 month and 3 months of ambient storage using the plate count technique.

Suiker, L, Vaughan, A., O Sullivan, T. (2009). Differences in growth behaviour of Pectinatus frisingensis isolates in beer. In Proc. 32 EBC Congr., HamburgPoster presentation. 

Tholozan, J.-L., Membr6, J.-M., Grivet, J.-P. (1997). Physiology and development of Pectinatus cerevisiiphilus and Pectinatus frisingensis, two strict anaerobic beer spoilage bacteria. International Journal of Food Microbiology, 35, 29-33. 

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