Phylum Proteobacteria, Class Gammaproteobacteria, Order Pseudomonadales, Family Pseudomonadaceae, Genus Pseudomonas,
Pseudomonas mucidolens Levine and Anderson 1932.
A biochemically less active form, Pseudomonas mucidolens var. tarda, was described.
Gram-negative, nonsporogenous, rods with rounded ends, occurring singly, in pairs
and in short chains. Motile. Filamentous cells & granules are frequently observed.
Colonies on agar are circular, slightly raised with a smooth surface; edge entire,
internal structure amorphous. On agar slant are viscid, opaque, glistening, spreading
and of butyrous consistency, flat, transparent in two days at 23 to 25 ºC.
Fluorescent pigment is produced. Odor of must very pronounced.
Optimum temperature between 23 and 25 ºC. Scant growth at 37 and 10 ºC. No
growth at 4 ºC or 41ºC. Aerobic.
gROWS ON media: Nutrient Agar/Broth, Potato Agar, Trypticase Soy Agar ± 5% sheep
blood, King medium A & B.
Isolated from musty eggs.
Unknown. Food spoilage germs, causing mustiness in eggs.
- Levine M, Anderson DQ. Two new species of bacteria causing mustiness in eggs. J. Bacteriol. 23: 337-347, 1932.
- George M. Garrity, Julia A. Bell & Timothy Lilburn: Order IX Pseudomonadales Orla-Jensen 1921 In: Bergey’s Manual of
Systematic Bacteriology, Second edition,Vol two, part B, George M. Garrity (Editor-in-Chief), 2005, pp. 323-442.
Positive results for nitrate reduction to nitrite, starch hydrolysis, gelatin liquefaction, catalase, H2S production, acid production from:
glucose, rhamnose, arabinose, erythritol, sorbitol, trehalose, galactose, fructose, mannose, glycerol, mannitol, dulcitol, glycogen,
inulin, maltose, melezitose, pectin, raffinose, salicin, starch, sucrose & xylan.
Can utilize as sole carbon source: lactic acid, uric acid & citric acid.
Negative results for indole production, Voges-Proskauer reaction, acid production from: aesculin, amygadalin, arabitol, dextrin,
dulcitol, glycogen, inulin, maltose, melezitose, pectin, raffinose, salicin, starch, sucrose, xylan & rhamnose (20 days delayed reaction).
Cannot utilize as sole carbon source: acetic acid, oxalic acid, sulphanilic acid, tartaric, salicylic acid & formic acid.
(c) Costin Stoica