Jeotgalibacillus alimentarius
| Jeotgalibacillus alimentarius | ||||||||||||
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| Jeotgalibacillus alimentarius | ||||||||||||
| ( Yoon et al. 2001) |
Jeotgalibacillus alimentarius is a species of bacteria from the Firmicutes .
features
Appearance
The cells of Jeotgalibacillus alimentarius are rod-shaped, with a diameter of 1.0 to 1.2 μm and a length of 2.0 to 4.0 μm. Longer forms are also often observed. They are flagellated peritrich and thus actively mobile (motile). Round endospores located either centrally or subterminally are formed within swollen sporangia .
Growth and metabolism
The species Jeotgalibacillus alimentarius is facultatively anaerobic . The temperature for optimal growth is 30–35 ° C. Growth takes place between 10 and 45 ° C. The optimal pH is 7–8. The catalase and oxidase tests are positive. The enzyme urease is not present. The bacterium reduces nitrate to nitrite . It hydrolyzes gelatin , esculin , casein and polysorbate 80 (Tween 80). Hypoxanthine , starch , tyrosine and xanthine are not used .
Jeotgalibacillus alimentarius is chemoorgano-heterotrophic . It can use several compounds as a carbon source with acid formation, including the monosaccharides glucose , fructose , galactose and the disaccharides sucrose , melibiose , maltose and trehalose . The triple sugar raffinose and the sugar alcohol mannitol are also used by the bacterium. Carbohydrates that are not used are the sugar alcohols adonitol and sorbitol , the monosaccharides arabinose and rhamnose and the disaccharide cellobiose .
Chemotaxonomic Features
Jeotgalibacillus alimentarius is one of the gram-positive bacteria, with the Gram test being variable. The GC content in the DNA is 44 mol percent. The predominant menaquinones are MK-7 (62%) and MK-8 (35%). The dominant fatty acids are iso -C15: 0 (47.6%) and anteiso -C15: 0 (15.2%). The peptidoglycan type is A1α, the oligopeptide chains of murein are linked by the amino acid L-lysine .
Systematics
Jeotgalibacillus alimentarius was first described by JH Yoon in 2001. It belongs to the family Planococcaceae of the order Bacillales .
etymology
The genus name Jeotgalibacillus is derived from the Neo-Latin word Jeotgalum and refers to the Korean fermented seafood Jeotgal , from which the bacterium was isolated. The species name J. alimentarius is derived from the Latin adjective alimentarius , which means something like relating to food .
Individual evidence
- ↑ Systematics according to JP Euzéby: List of Prokaryotic names with Standing in Nomenclature (LPSN) ( Memento of the original from November 4, 2013 in the Internet Archive ) Info: The archive link was inserted automatically and not yet checked. Please check the original and archive link according to the instructions and then remove this notice.
literature
- Paul Vos, George Garrity, Dorothy Jones, Noel R. Krieg, Wolfgang Ludwig, Fred A. Rainey, Karl-Heinz Schleifer, William B. Whitman: Bergey's Manual of Systematic Bacteriology: Volume 3: The Firmicutes . Springer, 2009, ISBN 978-0-387-95041-9 .