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.


Article metrics loading...

Loading full text...

Full text loading...


Most cited this month Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error