(c) Costin Stoica
Salinicoccus siamensis
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Staphylococcaceae, Genus Salinicoccus, Salinicoccus siamensis Pakdeeto
et al. 2007.
Gram-positive cocci, 0.6-0.8 μm in diameter, occuring singly, in pairs, tetrads or
clumps. Non-motile. Non-spore-forming.
Colonies are smooth, circular, of low convexity and orange in colour. Strictly aerobic.
Moderately halophilic; growth occurs in media containing 1.5-25% NaCl; optimum
10% NaCl. Grows in pH 6.0-9.0; optimum pH 8.5. Growth temperature range 15-45
ºC, optimum 37 ºC.
Isolated from a traditional fermented shrimp paste (‘ka-pi’) produced in Thailand.
Undetermined.
Positive results for catalase, oxidase, acid production from: D-fructose, D-glucose,
glycerol, D-ribose & trehalose.

Negative results for  aesculin hydrolysis, arginine hydrolysis, casein hydrolysis, citrate utilization, gelatin hydrolysis, indole production,
methyl red test, nitrates reduction, starch hydrolysis, Tween 80 hydrolysis, urease, Voges–Proskauer test, acid production from:  
amygdalin, L-arabinose, cellobiose, aesculin, D-galactose, gluconate, myo-inositol, inulin, lactose, maltose, D-mannitol, D-mannose,
melibiose, melezitose, methyl alpha-D-glucoside, raffinose, L-rhamnose, salicin, sorbitol, sucrose & D-xylose.
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  1. Amnat Pakdeeto, Somboon Tanasupawat, Chitti Thawai, Somporn Moonmangmee, Takuji Kudo, Takashi Itoh: Salinicoccus
    siamensis sp. nov., isolated from fermented shrimp paste in Thailand. Int J Syst Evol Microbiol, September 2007 57: 2004-2008.