Chromohalobacter beijerinckii

Species of bacterium

This article needs more complete citations for verification. Please help add missing citation information so that sources are clearly identifiable. (January 2023) (Learn how and when to remove this message)

|

Chromohalobacter beijerinckii

Scientific classification
Domain:  |

Bacteria

Phylum:  |

Pseudomonadota

Class:  |

Gammaproteobacteria

Order:  |

Oceanospirillales

Family:  |

Halomonadaceae

Genus:  |

Chromohalobacter

Binomial name
Chromohalobacter beijerinckii

(Hof 1935)
Peçonek et al. 2006

Synonyms

Pseudomonas beijerinckii Hof 1935

Chromohalobacter beijerinckii is a motile, rod-like, salt-loving, Gram-negative soil bacterium, 0.4–0.6 μm by 1.8–2.5 μm.

The bacterium was isolated in 1935 by T. Hof from fermented salted beans preserved in brine.[1] Hof named it Pseudomonas beijerinckii and identified it as the organism responsible for the purple color of that food. The pigment was the calcium salt of tetrahydroxy-p-benzoquinone Ca2C6O6, derived from the beans' myo-inositol.[2][3][4] The bacterium thrives in media with salt (NaCl) concentrations ranging from 0.35% to 25%; the optimum growth occurs at 8 to 10% NaCl, pH 7.5, and 35 °C.[5][6]

## Reclassification

[edit]

In 2006, comparison of the DNAs of P. beijerinckii's DNA with that of other Chromohalobacter bacteria indicated that it definitely belonged to that genus, and in fact was virtually identical to a species of Chromohalobacter recently isolated from salted herring of the Baltic Sea. Therefore the name was changed to Chromohalobacter beijerinckii.[5] It is very similar but distinct from the species Chromohalobacter japonicus, isolated in 2007 from a Japanese salty food.[7]

## References

[edit]

1. ^ Hof, T. (1935). Recueil des travaux botaniques néerlandais [Collection of Dutch botanical works] (in French). Vol. 32\. New Zealand: F.E. Macdonald; Dutch Botanical Society. p. 92\. OCLC 312975183.`{{cite book}}`: CS1 maint: date and year (link)
2. ^ A J Kluyver, T Hof, A G J Boezaardt (1939), On the Pigment of Pseudomonas Beijerinckii Hof
3. ^ (1945) Vitamins and Hormones: Advances in Research and Applications, vol. 3
4. ^ Leland Alfred Underkofler, Richard James Hickey (1954), Industrial fermentations
5. ^ a b Janina Peçonek, Claudia Gruber, Virginia Gallego, Antonio Ventosa, Hans-Jürgen Busse, Peter Kämpfer, Christian Radax, and Helga Stan-Lotter (2006), Reclassification of Pseudomonas beijerinckii Hof 1935 as Chromohalobacter beijerinckii comb. nov., and emended description of the species. International Journal of Systematic and Evolutionary Microbiology, volume 56, 1953–1957. doi:10.1099/ijs.0.64355-0
6. ^ Antonio Ventosa, Joaquín J.Nieto, and Aharon Oren (1998), Biology of Moderately Halophilic Aerobic Bacteria. MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS, Vol. 62, No. 2, June 1998, p. 504–544.
7. ^ Cristina Sanches-Porro, Hiroo Tokunaga, Masao Tokunaga, and Antonio Ventosa (2007): Chromohalobacter japonicus sp. nov., a moderately halophilic bacterium isolated from a Japanese salty food. International Journal of Systematic and Evolutionary Microbiology, vol. 57 (10), pp. 2262-2266.

## External links

[edit]

* Type strain of Chromohalobacter beijerinckii at BacDive \- the Bacterial Diversity Metadatabase

Taxon identifiers

Chromohalobacter beijerinckii|

* Wikidata: Q5113884
* Wikispecies: Chromohalobacter beijerinckii
* BacDive: 5995
* CoL: 5YHF6
* EoL: 971695
* GBIF: 3222064
* ITIS: 960504
* LPSN: chromohalobacter-beijerinckii
* NCBI: 86179
* Open Tree of Life: 944318

This Oceanospirillales article is a stub. You can help Wikipedia by expanding it.

* v
* t
* e

*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template