Bifidobacterium cuniculi
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum “Actinobacteria”, Class Actinobacteria, Order Bifidobacteriales, Family Bifidobacteriaceae, Genus Bifidobacterium,  
Bifidobacterium cuniculi
Scardovi, Trovatelli, Biavati and Zani 1979.
Gram-positive stout rods, 2-4 µm in length, with irregular contours and small central
swellings or knobs, arranged in chains; the short knobs or protuberances at the
middle of the cells are characteristic of
B. cuniculi cells grown in solid Trypticase -
phytone - yeast extract - glucose (TPY) medium. Non-motile. Non-spore-forming.
Colonies are smooth, convex, entire margins, cream to white, glistening, soft
consistency. Grows at temperature 29-43 ºC (optimum 36-42 ºC), pH 6.5-7.3
(optimum pH 6.7-7.1); no growth at pH 5.0 or 8.0. Anaerobic.
Isolated from feces of adult rabbits.
Undetermined.
  1. Biavati B, Mattarelli P, 2012.  Genus I. Bifidobacterium Orla-Jensen 1924. In: Parte et al. (ed). Bergey’s manual of systematic
    bacteriology: The Actinobacteria, Part A and B. Springer, New York, 171-206.
  2. Scardovi V, Trovatelli B, Biavati B, and Zani G, 1979. Bifidobacterium cuniculi, Bifidobacterium choerinum, Bifidobacterium boum
    and Bifidobacterium pseudocatenulatum: four new species and their deoxyribonucleic acid homology relationships. Int J Syst
    Bacteriology 29(4), 291-311.
Positive results for Voges-Proskauer test, acid production from amylopectin, amylose, L-arabinose, dextrin, D-galactose, D-glucose,
D-glucosamine, maltose, melibiose, starch, sucrose, and D-xylose.

Negative results for catalase, gelatin liquefaction, indole production, nitrate reduction, acid production from cellobiose, D-fructose, D-
and L-fucose, gluconate, D-glucuronate, glycerol, inulin, D-lactose, D-mannitol, D-mannose, melezitose, pectin, porcine gastric mucin,
raffinose, rhamnose, D-ribose, salicin, D-sorbitol, trehalose, and xylan.
Ammonia is not produced from urea or arginine.

Variable results for D-galactosamine fermentation.
(c) Costin Stoica
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