(c) Costin Stoica
Jeotgalicoccus psychrophilus
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Staphylococcaceae, Genus Jeotgalicoccus, Jeotgalicoccus psychrophilus
Yoon et al. 2003.
Gram-positive cocci, 0.6-1.1 μm diameter. Non-motile. Non-spore-forming.
Colonies are smooth, glistening, low convex, circular to slightly irregular and light
yellow in colour on Marine Agar. Optimal growth temperature is 20
-25 ºC; growth
occurs at 4 and 34 ºC but not above 35 ºC. The optimal pH for growth is 7.0
-8.0 and
no growth is observed at pH 5.5. Growth occurs in the presence of 14% NaCl but not
in the presence of 15% NaCl. No growth occurs in the absence of NaCl. The optimal
NaCl concentration for growth is 2
-5% 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
sucrose (weak).

Negative results for aesculin hydrolysis, casein hydrolysis, hypoxanthine hydrolysis, nitrate reduction, starch hydrolysis, Tween 80
hydrolysis, urease, xanthine hydrolysis, acid production from: adonitol, L-arabinose, D-cellobiose, D-fructose, D-galactose,
D-glucose, myo-inositol, lactose, maltose, D-mannitol, D-mannose, D-melezitose, melibiose, D-raffinose, L-rhamnose, D-ribose,
stachyose, D-sorbitol, D-trehalose & D-xylose.
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