Tetragenococcus muriaticus
Taxonomy
Morphology
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Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Enterococcaceae, Genus Tetragenococcus, Tetragenococcus
muriaticus
Satomi et al. 1997.
Gram-positive cocci, 0.5-0.8 µm in diameter,  grouped in tetrads or pairs. Non-motile.
Non-spore-forming.
Colonies on 10% NaCl-GYP agar plates after 60 h of incubation at 25 ºC are entire,
smooth, white, and approximately 1.0-1.5 mm in diameter. Facultatively anaerobic.
Grows at 15-40 ºC but not at 10 and 45 ºC. Optimal growth at 25-30 ºC. Grows at pH
8.5, but not at pH 4.5. The optimal pH is 7.5- 8.0. Grows in 1-25% NaCl  (requires Na+
for growth), optimally in 7-10% NaCl.
Isolated from fermented squid liver sauce.
Undetermined.
  1. Satomi (M.), Kimura (B.), Mizoi (M.), Sato (T.) and Fujii (T.): Tetragenococcus muriaticus sp. nov., a new moderately halophilic lactic
    acid bacterium isolated from fermented squid liver sauce. Int. J. Syst. Bacteriol., 1997, 47, 832-836.
  2. Leon M.T. Dicks, Wilhelm. H. Holzapfel, Masataka Satomi, Bon Kimura and Tateo Fujii, 2009: Genus III. Tetragenococcus Collins,
    Williams and Wallbanks 1993, 188VP. In Bergey's Manual of Systematic Bacteriology, Second Edition, Volume Three, Vos, P.D.;
    Garrity, G.; Jones, D.; Krieg, N.R.; Ludwig, W.; Rainey, F.A.; Schleifer, K.-H.; Whitman, W.B. (Eds.), pp 611-616.
  3. Juste (A.), Van Trappen (S.), Verreth (C.), Cleenwerck (I.), De Vos (P.), Lievens (B.) and Willems (K.A.): Characterization of
    Tetragenococcus strains from sugar thick juice reveals a novel species, Tetragenococcus osmophilus sp. nov., and divides
    Tetragenococcus halophilus into two subspecies, T. halophilus subsp. halophilus subsp. nov. and T. halophilus subsp. flandriensis
    subsp. nov. Int. J. Syst. Evol. Microbiol., 2012, 62, 129-137.
  4. Lee (M.), Kim (M.K.), Vancanneyt (M.), Swings (J.), Kim (S.H.), Kang (M.S.) and Lee (S.T.): Tetragenococcus koreensis sp. nov., a
    novel rhamnolipid-producing bacterium. Int. J. Syst. Evol. Microbiol., 2005, 55, 1409-1413.
Positive results for acid production from: fructose, glucose, mannitol, D-mannose, D-ribose, salicin (weak reaction) & trehalose. Can
produce histamine from L-histidine.

Negative results for arginine hydrolysis, catalase, esculin hydrolysis (positive in Lee's study), nitrate reduction, oxidase, acid
production from: amygdalin, arabinose, arabitol, arbutin, cellobiose, dextrin, dulcitol, galactose, gluconate, glycerol, glycogen, inositol,
inulin, lactose, maltotriose, melezitose, melibiose, raffinose, rhamnose, sorbitol, starch, sucrose, tagatose, turanose & xylose.

Fermentation of maltose is strain specific.
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