Sporosarcina psychrophila
Taxonomy
Morphology
Growth conditions
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Planococcaceae, Genus Sporosarcina, Sporosarcina psychrophila  
(Nakamura 1984) Yoon et al. 2001.
Historical synonyms:
Bacillus psychrophilus  (Larkin & Stokes, 1967) Nakamura 1984.
Gram-positive rods, 0.8-0.9/1.8-4.5 µm. Variable motility; peritrichous flagella.
Spores are spherical, subterminal or terminal, sometimes swelling the sporangium.
Maximum temperature 25-30 ºC; minimum temperature 0-3 ºC. No growth in
anaerobic agar. Can grow in 5% NaCl
(variable). No growth in  10% NaCl or at 5.7 pH.
Isolated from soil, river water.
Unknown (none).
  1. Buchanan R.E., Gibbons N.E., Cowan S.T., Holt J.G., Liston J., Murray R.G.E., Niven C.F., Ravin A.W., Stanier R.W. ( 1974) –  
    Bergey’s Manual of Determinative Bacteriology, Eight Edition, The Williams & Wilkins Company, Baltimore.
  2. Gordon E.R., Haynes W.C., Pang C.H.-N., 1973.The Genus Bacillus, Agriculture Handbook No. 427, Agriculture Research Service
    USDA, Washington D.C.
  3. Yoon J.H., Lee K.C., Weiss N., Kho Y.H., Kang K.H. & Park Y.H.: Sporosarcina aquimarina sp. nov., a bacterium isolated from
    seawater in Korea, and transfer of Bacillus globisporus (Larkin and Stokes 1967), Bacillus psychrophilus (Nakamura 1984) and
    Bacillus pasteurii (Chester 1898) to the genus Sporosarcina as Sporosarcina globispora comb. nov., Sporosarcina psychrophila
    comb. nov. and Sporosarcina pasteurii comb. nov., and emended description of the genus Sporosarcina. Int. J. Syst. Evol.
    Microbiol., 2001, 51, 1079-1086.
Acid production from glucose is positive and negative from arabinose.
Acid production from xylose & mannitol is  variable.
Starch hydrolysis, reduction of nitrate to nitrite, decomposition of urea & catalase  positive.
Voges-Proskauer, resistance to lysozyme, citrate utilization, indole, deamination of phenylalanine & decomposition of tyrosine are  
negative.
Decomposition of casein is variable.
(c) Costin Stoica
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