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.
- 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 arginine dihydrolase, casein hydrolysis, catalase, esculin hydrolysis,
gelatin hydrolysis, H2S 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 &
(c) Costin Stoica