Taxonomy
Morphology
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References
Phylum Actinobacteria, Class Actinobacteria, Order Micrococcales, Family Microbacteriaceae, Genus Microbacterium, Microbacterium
liquefaciens
(Collins, Jones, Keddie, Kroppenstedt and Schleifer 1983) Takeuchi and Hatano 1998.

Historical synonyms:
Microbacterium liquefaciens Orla-Jensen 1919,  Aureobacterium liquefaciens Collins, Jones, Keddie,
Kroppenstedt and Schleifer 1983.
Gram-positive, small, slender rods, arranged in angles and V-shapes. Non-motile.
Colonies are convex with entire edges, opaque, glistening, 1-3 mm in diameter, bright
yellow. B vitamins are required for growth. Obligate aerobic. Grows at 30 ºC optimum;
range 4-37 ºC. No growth at 42 ºC. Can grow at pH 10. Weak growth in 7% NaCl.
Isolated from milk, cheese, dairy products and from dairy equipment.
Undetermined.
  1. 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.
    814-852.
Positive results for arginine dihydrolase, casein hydrolysis, catalase, esculin hydrolysis,
gelatin hydrolysis, H
2S production, methyl red reduction, nitrate reduction & urease.
Weak acid production from glucose & galactose.

Negative results for hippurate hydrolysis, starch hydrolysis, tellurite (0.05%) reduction, Tweens 20, 40, 60, 80 hydrolysis &
Voges-Proskauer test.
Microbacterium liquefaciens
(c) Costin Stoica
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