|Pseudomonas taetrolens / graveolens|
Phylum Proteobacteria, Class Gammaproteobacteria, Order Pseudomonadales, Family Pseudomonadaceae, Genus Pseudomonas,
Pseudomonas taetrolens Haynes 1957.
Historical synonym: Pseudomonas graveolens Levine & Anderson, 1932.
Gram negative, non-sporogenous, short rods with rounded ends, occurring
singly, in pairs and in short chains. Motile (Levine and Anderson). One to five polar
Colonies are circular, slightly raised, smooth, entire, amorphous internal structure.
Agar slant: Growth abundant and tancolored; medium darkened. Broth: Turbid; thin,
oily pellicle and sediment. A strong musty odor develops in media in which this
organism grows. Aerobic. Optimum temperature, between 23 and 25 ºC. Scant
growth at 33 and 10 ºC. No growth at 4 or 41 ºC. Media: Trypticase Soy Agar ± 5%
sheep blood, King medium A & B.
Isolated from musty eggs, milk and various foods that have a musty odor; presumably widely distributed.
Unknown. Food spoilage germs.
- Haynes (W.C.): Genus I. Pseudomonas Migula 1894. In: R.S. BREED, E.G.D. MURRAY and N.R. SMITH (eds): Bergey's Manual of
Determinative Bacteriology, 7th edition, The Williams & Wilkins Co, Baltimore, 1957, pp. 89-152.
- Levine M, Anderson DQ. Two new species of bacteria causing mustiness in eggs. J. Bacteriol. 23: 337-347, 1932.
Positive results for catalase, hidrogen sulfide production, Voges-Proskauer reaction, acid production from: glucose, lactose,
galactose, mannose, fructose, rhamnose, xylose, glycerol & mannitol. Milk reduced and coagulated in 2 weeks with an acid ring on
the surface. Can utilize as sole carbon source: lactic acid, uric acid & citric acid.
Negative results for gelatin hydrolysis, indole production, nitrate reduction to nitrite, starch hydrolysis, acid production from: aesculin,
amygdalin, arabitol, dextrin, dulcitol, glycogen, inulin, maltose, melizitose, pectin, raffinose, salicin, sorbitol, starch, sucrose, xylan,
arabinose, erythritol & trehalose. Cannot utilize as sole carbon source: acetic acid, oxalic acid, sulphanilic acid, tartaric acid, salicylic
acid & formic acid.
(c) Costin Stoica