Phylum Actinobacteria, Class Actinobacteria, Order Micrococcales, Family Microbacteriaceae, Genus Microbacterium, Microbacterium
lacticum Orla-Jensen 1919.
Gram-positive, short, irregularly rods, arranged singly or in pairs, in angles, forming V
shapes. Non-motile. Non-spore-forming.
Colonies are convex with entire edges, opaque, moist, 1-3 mm in diameter; colour
varies from gray-white to yellow. Aerobic growth. Optimum growth temperature is 30 ºC.
Cannot grow at 37 ºC.
Isolated from milk, dairy products and from dairy equipment.
- Suzuki K.I. and Hamada M., 2012. Genus I. Microbacterium Orla-Jensen 1919, emend. Takeuchi and Hatano 1998. In: Goodfellow
M., Kampfer P. et al. (Editors), Bergey’s Manual of Systematic Bacteriology, Second Edition, Vol. Five, The Actinobacteria, Part A, p.
Positive results for catalase, nitrate reduction, starch hydrolysis, acid production from:
N-acetylglucosamine, arbutin, cellobiose, dextrin, esculin, fructose, galactose, glucose,
lactose, maltose, mannitol, mannose, salicin & starch.
Negative results for arginine decarboxylase, gelatin hydrolysis, H2S production, Tweens 20, 40, 60, 80 hydrolysis, urease, acid
production from: adonitol, L-arabinose, dulcitol, erythritol, glycerol, inositol, inulin, raffinose, rhamnose, ribose, sorbitol, sorbose,
sucrose, trehalose & xylose.
(c) Costin Stoica