1887

Abstract

The name is proposed for a group of chiefly psychrotrophic, aerobic, gram-negative, nonmotile, oxidase-positive coccobacilli commonly found associated with fish and processed meat and poultry products. The deoxyribonucleic acid base composition was found to vary from 44 to 46 mol% guanine plus cytosine. The properties of the psychrobacters and the moraxellae are very similar except that the optimum growth temperature for most psychrobacters is 20 to 25°C. Unlike the moraxellae, many psychrobacters are able to form acid aerobically from glucose and several other sugars. Some psychrobacters have an optimal growth temperature of 35 to 37°C and have been isolated from pathological specimens derived from humans and animals. Deoxyribonucleic acid samples from all psychrobacters were able to transform the same auxotroph of a competent strain to prototrophy, thus demonstrating that these organisms are members of a single genospecies. The psychrobacters appear to be distantly related to the moraxellae, and we suggest that strains of be included in the family . The type strain (strain A351) has been deposited in the American Type Culture Collection as strain ATCC 43116.

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/content/journal/ijsem/10.1099/00207713-36-3-388
1986-07-01
2019-12-11
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http://instance.metastore.ingenta.com/content/journal/ijsem/10.1099/00207713-36-3-388
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