(c) Costin Stoica
Jeotgalicoccus halotolerans
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Staphylococcaceae, Genus Jeotgalicoccus, Jeotgalicoccus halotolerans
Yoon et al. 2003. Type species of the genus.
Gram-positive cocci, 0.6-1.1 μm diameter. Non-motile. Non-spore-forming.
Colonies are circular, smooth, entire, slightly raised, pale yellow on Marine Agar.
Growth occurs at 4 and 42 ºC, optimal 30-35 ºC, but not above 43 ºC. Optimal pH for
growth is 7.0-8.0 and no growth is observed at pH 5.5. Optimal growth in 2-5% NaCl
(range 0-20% NaCl). Facultatively anaerobic.
Isolated from jeotgal, traditional Korean fermented seafood.
Undetermined.
  1. Jung-Hoon Yoon, Keun-Chul Lee, Norbert Weiss, Kook Hee Kang, Yong-Ha Park. Jeotgalicoccus halotolerans gen. nov., sp. nov.
    and Jeotgalicoccus psychrophilus sp. nov., isolated from the traditional Korean fermented seafood jeotgal.
Positive results for catalase, oxidase, tyrosine hydrolysis, acid production from:
L-arabinose, D-mannitol, D-mannose & D-ribose.

Negative results for arginine dihydrolase, casein hydrolysis, esculin hydrolysis, nitrate reduction, xanthine hydrolysis, hypoxanthine
hydrolysis, starch hydrolysis, urease, acid production from: adonitol, D-cellobiose, D-fructose, D-galactose, D-glucose, myo-inositol,
lactose, maltose, D-melezitose, melibiose, D-raffinose, L-rhamnose, D-sorbitol, sucrose, D-trehalose & D-xylose.
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