| Paenarthrobacter histidinolovorans |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Actinomycetota, Class Actinomycetes, Order Micrococcales, Family Micrococcaceae, Genus Paenarthrobacter,
Paenarthrobacter histidinolovorans (Adams 1954) Busse 2016.
Basonym: Arthrobacter histidinolovoranss Adams 1954.
Paenarthrobacter histidinolovorans (Adams 1954) Busse 2016.
Basonym: Arthrobacter histidinolovoranss Adams 1954.
Non-motile cells.
Colonies on yeast extract-peptone media show no pigmentation. Growth occurs in a
suitable mineral salts medium supplemented with biotin and with an ammonium salt
as sole nitrogen source and glucose as sole carbon and energy source. Optimum
growth temperature is 28-30 ºC. No growth in the presence of 10% NaCl. Nicotine
blue is not produced from nicotine. Utilizes L-histidinol as major source of carbon and
energy and nitrogen when grown in mineral salts medium containing a low
concentration of yeast extract.
suitable mineral salts medium supplemented with biotin and with an ammonium salt
as sole nitrogen source and glucose as sole carbon and energy source. Optimum
growth temperature is 28-30 ºC. No growth in the presence of 10% NaCl. Nicotine
blue is not produced from nicotine. Utilizes L-histidinol as major source of carbon and
energy and nitrogen when grown in mineral salts medium containing a low
concentration of yeast extract.
Isolated from soil.
Undetermined.
- Busse HJ. Review of the taxonomy of the genus Arthrobacter, emendation of the genus Arthrobacter sensu lato, proposal to
reclassify selected species of the genus Arthrobacter in the novel genera Glutamicibacter gen. nov., Paeniglutamicibacter gen.
nov., Pseudoglutamicibacter gen. nov., Paenarthrobacter gen. nov. and Pseudarthrobacter gen. nov., and emended description of
Arthrobacter roseus. Int J Syst Evol Microbiol 2016; 66:9-37. - Hans-Jurgen Busse, 2012. Family I. Micrococcaceae Pribham 1929, 361 AL emend. Stackebrandt, Rainey and Ward-Rainey
1997, 479 in: Bergey’s Manual of Systematic Bacteriology, second edition, Volume Five The Actinobacteria, Part A, Springer, 571-
666.
Can utilize L-arginine, L-asparagine, L-histidine, L-arabinose, D-galactose, D-glucose, L-rhamnose, D-ribose, D-xylose, L-histidinol,
inositol, 4-aminobutyrate, and p-hydroxybenzoate.
Can assimilate citric acid, formic acid, propionic acid and uric acid.
Urea is formed from creatine.
Negative results for nitrate reduction and starch hydrolysis.
No utilization of L-leucine, butanediol, and malonate.
No assimilation of adipic acid, benzoic acid, malonic acid, and pimelic acid.
inositol, 4-aminobutyrate, and p-hydroxybenzoate.
Can assimilate citric acid, formic acid, propionic acid and uric acid.
Urea is formed from creatine.
Negative results for nitrate reduction and starch hydrolysis.
No utilization of L-leucine, butanediol, and malonate.
No assimilation of adipic acid, benzoic acid, malonic acid, and pimelic acid.
(c) Costin Stoica
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