Chromohalobacter beijerinckii

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Chromohalobacter beijerinckii
Scientific classification
Kingdom:
Bacteria
Phylum:
Proteobacteria
Class:
Gamma Proteobacteria
Order:
Oceanospirillales
Family:
Halomonadaceae
Genus:
Chromohalobacter
Binomial name
Chromohalobacter beijerinckii
(Hof 1935)
Peçonek et al. 2006
Synonyms

Pseudomonas beijerinckii Hof 1935

Chromohalobacter beijerinckii is a motile, rod-like, salt-loving, Gram-negative soil bacterium, 0.4–0.6 μm by 1.8–2.5 μm.

The bacterium was isolated in 1935 by from fermented salted beans preserved in brine.[1] Hof named it Pseudomonas beijerinckii and identified it as the organism responsible for the purple color of that food. The pigment was the calcium salt of tetrahydroxy-p-benzoquinone Ca2C6O6, derived from the beans' myo-inositol.[2][3][4] The bacterium thrives in media with salt (NaCl) concentrations ranging from 0.35% to 25%; the optimum growth occurs at 8 to 10% NaCl, pH 7.5, and 35 °C.[5][6]

Reclassification[]

In 2006, comparison of the DNAs of P. beijerinckii's DNA with that of other Chromohalobacter bacteria indicated that it definitely belonged to that genus, and in fact was virtually identical to a species of Chromohalobacter recently isolated from salted herring of the Baltic Sea. Therefore the name was changed to Chromohalobacter beijerinckii.[5] It is very similar but distinct from the species , isolated in 2007 from a Japanese salty food.[7]

References[]

  1. ^ T. Hof (1935), Rec. Trav. Botan. Neerland. 32 92.
  2. ^ A J Kluyver, T Hof, A G J Boezaardt (1939), On the Pigment of Pseudomonas Beijerinckii Hof
  3. ^ (1945) Vitamins and Hormones: Advances in Research and Applications, vol. 3
  4. ^ Leland Alfred Underkofler, Richard James Hickey (1954), Industrial fermentations
  5. ^ a b Janina Peçonek, Claudia Gruber, Virginia Gallego, Antonio Ventosa, Hans-Jürgen Busse, Peter Kämpfer, Christian Radax,and Helga Stan-Lotter (2006), Reclassification of Pseudomonas beijerinckii Hof 1935 as Chromohalobacter beijerinckii comb. nov., and emended description of the species. International Journal of Systematic and Evolutionary Microbiology, volume 56, 1953–1957. doi:10.1099/ijs.0.64355-0
  6. ^ Antonio Ventosa, Joaquín J.Nieto, and Aharon Oren (1998), Biology of Moderately Halophilic Aerobic Bacteria. MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS, Vol. 62, No. 2, June 1998, p. 504–544.
  7. ^ Cristina Sanches-Porro, Hiroo Tokunaga, Masao Tokunaga, and Antonio Ventosa (2007): Chromohalobacter japonicus sp. nov., a moderately halophilic bacterium isolated from a Japanese salty food. International Journal of Systematic and Evolutionary Microbiology, vol. 57 (10), pp. 2262-2266.

External links[]


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