- Oh EJ, Bae C, Lee HB, Hwang IS, Lee HI, Yea MC, Yim KO, Lee S, Heu S, Cha JS, et al. Clavibacter michiganensis subsp. capsici
subsp. nov., causing bacterial canker disease in pepper. Int J Syst Evol Microbiol 2016; 66:4065-4070.
- Li X, Tambong J, Yuan KX, Chen W, Xu H, Levesque CA, De Boer SH. Re-classification of Clavibacter michiganensis subspecies
on the basis of whole-genome and multi-locus sequence analyses. Int J Syst Evol Microbiol 2018; 68:234-240.
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Actinomycetota, Class Actinomycetes, Order Micrococcales, Family Microbacteriaceae, Genus Clavibacter, Clavibacter capsici
(Oh et al. 2016) Li et al. 2018.
Old synonym: Clavibacter michiganensis subsp. capsici Oh et al. 2016.
Species description is based on a single isolate.
Gram-positive cells. Non-motile.
Colonies are orange-colored and mucoid after 3 days of incubation on King’s B
medium. Can grow on King’s B medium at temperatures up to 34 ºC and a
maximum NaCl concentration of 6%. It produces levan, grows in TTC agar. Aerobic.
Isolated from pepper showing bacterial canker disease in Anyang, Korea.
It is the causative agent of bacterial canker disease in pepper.
Not acid fast. Description is based on API 50CH and API ZYM tests.
Positive results for acid and alkaline phosphatase, esterase (C4), esterase lipase (C8), alpha- and beta-galactosidase, alpha- and
beta-glucosidase, leucine arylamidase, alpha-mannosidase (weak), trypsin and alpha-chymotrypsin.
Can utilize glycerol, L-arabinose, D-xylose, methyl beta-D-xylopyranoside, D-galactose, D-glucose, D-fructose, D-mannose, inositol,
D-mannitol, methyl alpha-D-mannopyranoside, amygdalin, arbutin, aesculin ferric citrate, salicin, D-cellobiose, D-maltose, D-lactose,
D-melibiose, D-saccharose, D-trehalose, D-raffinose, gentiobiose, D-turanose and potassium gluconate.
Negative results for naphtol-AS-BI-phosphohydrolase
Variable results for methyl red test.
(c) Costin Stoica