Corynebacterium bovis
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Actinobacteria, Class Actinobacteria, Subclass Actibacteridae, Order Actynomycetales, Suborder Corynebacterinae, Family
Corynebacteriaceae, Genus Corynebacterium,
Corynebacterium bovis Bergey, Harrison, Breed, Hammer and Hunton 1923.
Irregular  rods 0.5-0.7 x 2.5-3.0 µm, often barred and clubbed; coccobacillary forms
may occur.
Colonies are white to cream, with regular edge, slightly shiny, 1 mm in diameter on
nutrient agar + 0.1% Tween 80. Hemolysis and CAMP reaction are negative.
Aerobically growing and facultatively anaerobic. It's able to grow in 9% NaCl.
Isolated from bovine sources (aseptically drawn milk); probably commensal on the cow’s udder.
Probably it is not a human pathogen. May be a cause of bovine mastitis.
  1. Funke G., von Graevenitz A., Clarridge III J.E., and Bernard K.A., 1997. Clinical Microbiology of Coryneform Bacteria. Clinical
    Microbiology Rewiews Vol. 10, No. 1, p. 125-159.
  2. Cummins C.S., Lelliott R.A. and Rogosa M., 1975. Genus Corynebacterium Lehmann and Neumann 1896 . In: Buchanan R.E.
    and Gibbons N.E. (Editors), Bergey’s Manual of Determinative Bacteriology, Eight Edition, The Williams & Wilkins Company,
    Baltimore, 602-617.
  3. Holt J.G., Krieg N.R., Sneath P.H.A., Staley J.T. and Williams S.T., 1994. Bergey's Manual of Determinative Bacteriology, Ninth
    Edition, Williams & Wilkins, A Waverly Company, Baltimore, pp 571-596.
Fermentative metabolism.

Positive results for alkaline phosphatase, beta-galactosidase, catalase, hippurate
hydrolysis, lipophilism, oxidase, Voges-Proskauer reaction, acid production from:
fructose, galactose, glucose & glycerol.

Negative results for casein hydrolysis, esculin hydrolysis, gelatinase, methyl red, nitrate reduction, tyrosine hydrolysis, urease, acid
production from: maltose, mannitol, mannose, raffinose, rhamnose, salicin, starch, sucrose & xylose.

Variable results for pyrazinamidase, acid production from: arabinose, dextrin, lactose & trehalose.
(c) Costin Stoica
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