Antonie van Leeuwenhoek

, Volume 38, Issue 1, pp 105–120 | Cite as

DNA Base composition of soil arthrobacters and other coryneforms from cheese and sea fish

  • W. H. J. Crombach


The DNA base composition of 34 coryneforms isolated from different sources, and those of 20 named cultures of the generaArthrobacter, Brevibacterium,Mycobacterium, Corynebacterium andNocardia has been determined.

A preliminary study of the morphological and physiological characteristics of the new isolates, and some named cultures, led to a division into three groups:
  1. 1)

    Soil coryneforms identified as arthrobacters, completed with theArthrobacter globiformis strains ATCC 8602 and 8010.

  2. 2)

    Orange coryneforms and one white isolate from cheese, and orange coryneforms including one yellow isolate from sea fish, completed with twoBrevibacterium linens strains ATCC 9174 and 9175.

  3. 3)

    Non-orange cheese coryneforms.


DNA base composition of group (1) ranges from 65.3 to 67.0 molar % GC, suggesting that this group is genetically homogeneous. % GC values of group (2) range from 62.6 to 64.0 except for one isolate (65.6), suggesting that this group is also homogeneous. DNA base composition of group (3) ranges from 65.5 to 66.9 % GC, except for three isolates (56.5, 60.1, 60.6). It is concluded that as far as their % GC is concerned, the strains of group (3), except the threem entioned ones, may be closely related to the arthrobacters of group (1). The strains of group (2) are probably less closely related to those of the groups (1) and (3).


Physiological Characteristic Base Composition Strain ATCC White Isolate Yellow Isolate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Swets & Zeitlinger 1972

Authors and Affiliations

  • W. H. J. Crombach
    • 1
  1. 1.Laboratory of MicrobiologyAgricultural UniversityWageningenthe Netherlands

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