Mycobacterium phlei
Cultural characteristics
Biochemical characters
Phylum Actinobacteria, Class Actinobacteria, Order Actinomycetales, Suborder Corynebacterineae, Family Mycobacteriaceae, Genus
Mycobacterium phlei Lehmann and Neumann 1899.
Acid-fast rods, 1.0-2.0 μm long. In cultures older than 5-7 days non-acid-fast forms
begin to develop.
Colonies are usually rough, coarsely wrinkled, and deep yellow- to orange-colored
after incubation for 2-5 days on Lowenstein–Jensen medium. Smooth, butyrous
colonial forms are occasionally seen. Freshly isolated  strains may show smooth
colonies, whereas strains maintained in the laboratory may show rough colonies.
The rough colonial form on Middlebrook agar is flat, granular, loosely corded with
irregular edges, and has dark granules near the center. Temperature range for
growth is 22–52 ºC; and remain viable after heating at 60 ºC for 4 hours. Can grow in
media supplemented with 5% (w/v) NaCl. No growth on MacConkey agar.
Has been isolated the environment (hay and grass). Resistant to tiophene-2-carboxylic acid hydrazide (1 µg/ml).
Susceptible to ethambutol,  hydroxylamine  (500 µg/ml). Resistant to isoniazid (most strains), rifampicin and streptomycin.
Not pathogenic for carp, chicken, frog, guinea pig, mouse, rabbit, or rat.
  1. John G. Magee and Alan C. Ward 2012. Family III. Mycobacteriaceae Chester 1897, 63AL in Bergey’s Manual of Systematic
    Bacteriology, Volume Five The Actinobacteria, Part A, Michael Goodfellow & al. (editors), 312-375.
  2. Loredana Gabriela Popa, Mircea Ioan Popa 2009. Identificarea bacililor acido-rezistenti in: Tratat de microbiologie clinica, Dumitru
    Buiuc, Marian Negut, ed. a III-a, Editura Medicala, 881-890, ISBN (13) 978-973-39-0593-6.
  3. Bojalil LF, Cerbon J, Trujillo A. Adansonian classification of mycobacteria. J Gen Microbiol 1962; 28:333-346.
  4. Kubica GP, Baess I, Gordon RE, Jenkins PA, Kwapinski JB, McDurmont C, Pattyn SR, Saito H, Silcox V, Stanford JL, et al. A co-
    operative numerical analysis of rapidly growing mycobacteria. J Gen Microbiol 1972; 73:55-70.
  5. Michio Tsukamura. A Review of the Methods of Identification and Differentiation of Mycobacteria. Reviews of Infectious Diseases,
    Vol. 3, No. 5, International Conference on Atypical Mycobacteria (Sep. - Oct., 1981), pp. 841-861.
  6. Mun HS, Kim HJ, Oh EJ, Kim H, Bai GH, Yu HK, Park YG, Cha CY, Kook YH, Kim BJ. Mycobacterium seoulense sp. nov., a slowly
    growing scotochromogenic species. Int J Syst Evol Microbiol 2007; 57:594-599.
  7. Schroder KH, Naumann L, Kroppenstedt RM, Reischl U. Mycobacterium hassiacum sp. nov., a new rapidly growing thermophilic
    mycobacterium. Int J Syst Bacteriol 1997; 47:86-91.
  8. Ridell, M., and M. Goodfellow. 1983. Numerical classification of Mycobacterium farcinogenes, Mycobacterium senegalense and
    related taxa. J. Gen. Microbiol. 129:599-611.
  9. Tsukamura M, Mizuno S, Tsukamura S. Numerical analysis of rapidly growing, scotochromogenic mycobacteria, including
    Mycobacterium obuense sp. nov., nom. rev., Mycobacterium rhodesiae sp. nov., nom. rev., Mycobacterium aichiense sp. nov., nom.
    rev., Mycobacterium chubuense sp. nov., nom. rev., and Mycobacterium tokaiense sp. nov., nom. rev. Int. J. Syst. Bacteriol. 1981; 31:
  10. Lee HK, Lee SA, Lee IK, Yu HK, Park YG, Hyun JW, Kim K, Kook YH, Kim BJ. Mycobacterium paraseoulense sp. nov., a slowly
    growing, scotochromogenic species related genetically to Mycobacterium seoulense. Int J Syst Evol Microbiol 2010; 60:439-443.
Positive results for acid phosphatase, alpha- and beta-esterase, catalase inactivated at 68 ºC (most strains), semiquantitative catalase
test, beta-galactosidase, iron uptake, nitrate reduction, nicotinamidase, pyrazinamidase, tellurite reduction, Tween hydrolysis, and
Can utilize citrate, mannitol, succinate, malate, fumarate, malonate, propanol, pyruvate and propionate as sole carbon source in the
presence of ammonia.

Negative results for arylsulfatase (3 and 14 days).
No utilization of benzoate.
(c) Costin Stoica
Culture media
Biochemical tests
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