Streptococcus salivarius

In a recent paper the relationships between Rhizobium radicicolum polysaccharides and those of pneumococcus are indicated by crossprecipitin reactions of the former with Types III and VI anti-pneumococcus horse sera. In addition, hydrolysis of the methylated polysaccharide of Rhizobium radicicolum yields equal amounts of 2,3,6-trimethyl-D-glucose, 2,3-dimethyl-D-glucose and 2,3-dimethyl-D-glucuronic acid. The minimum trisaccharide repeating unit consists, in part, of ceUo-biuronic acid, and may be represented  

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Hehre, Genghof and Neill106 c have shown that levans isolated from sucrose cultures of Streptococcus salivarius (and of a spore-forming bacterium) exhibit precipitation and complement fixation when tested against antisera produced by immunization with bacteria obtained from sucrose cultures of either species. 

To understand the role of antibiotics, it is important to understand their effects on the fecal flora. The normal flora consists of a complex bacterial population with 400-500 distinct species of bacteria (table 2a). More than 99% of the total organisms are accounted for by non-sporeforming anaerobic rods [28] the four major species are Bacteroides, bifidobacteria, eubacteria and peptostrepto-cocci [29], Other common species are Escherichia coli, Streptococcus viridans, Streptococcus salivarius and lacto-bacilli. Mette et al. [30] clarified the prevalence of species in fecal flora by listing the four most common anaerobes Bacteroides spp., Eubacterium spp., Bifidobacterium spp. and anaerobic cocci) and three common aerobes E. coli spp., Enterococcus spp. and Lactobacillus spp.) (table 2b). 

Members of three genera are used as cheese starters. For cheeses that are cooked to a temperature below about 39°C, species of Lactococcus, usually Lc. lactis ssp. cremoris, are used, i.e. for Cheddar, Dutch, Blue, surface mould and surface-smear families. For high-cooked varieties, a thermophilic Lactobacillus culture is used, either alone (e.g. Parmesan) or with Streptococcus salivarius ssp. thermophilus (e.g. most Swiss varieties and Mozzarella). Leuconostoc spp. are included in the starter for some cheese varieties, e.g. Dutch types the function is to produce diacetyl and C02 from citrate rather than acid production. 

Streptococcus salivarius (immunologically distinct from E. coli or other Streptococci [6]) [6]... 

Vadeboncoeur, C. Proulx, M. Trahan, L. Purification of proteins similar to HPr and enzyme I from the oral bacterium Streptococcus salivarius. Biochemical and immunochemical properties. Can. J. Microbiol., 29, 1694-1705 (1983)... 

Hamilton, I. R. and Lo, G. C. 1978. Co-induction of 0-galactosidase and the lactose-phosphoenolpyruvate phosphotransferase system in Streptococcus salivarius and Streptococcus mutans. J. Bacteriol 136, 900-908. 

Cosseau, C., Devine, D.A., Dullaghan, E. et al. 2008. The commensal Streptococcus salivarius K12 downregulates the innate immune responses of human epithelial cells and promotes host-microbe homeostasis. Infect Immun 76 4163-4175. 

McCabe RM, Donkersloot JA Adherence of Veillonella species mediated by extracellular gluco-syltransferases from Streptococcus salivarius. Infect Immun 1977 18 726-734. 

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