Sporacetigenium Chen et al. 2006
General information
Name
Sporacetigenium
Valid publication
2006
Nomenclature type
Sporacetigenium mesophilum
Etymology
Gr. n. <i>spora</i>, seed; L. n. <i>acetum</i>, vinegar; Gr. v. <i>gennao</i>, to produce; N.L. neut. n. <i>Sporacetigenium</i>, spored vinegar (acetate) producer.
Description and emendation
Original Description
expand / minimize
Gram-positive, motile, spore-forming rods. Obligately anaerobic. No microaerophilic or aerobic growth occurs. The peptidoglycan of the cell wall contains meso-DAP. Strains are mesophilic (temperature range ≥20 to ≤42°C) and grow in neutral to alkaline pH. Chemoorganotrophy. Oxidase and catalase are not produced. Peptone may serve as nitrogen source. A few mono- and disaccharides are fermented. Starch and aesculin are hydrolysed, whereas gelatin is not. The major fermentation products from glucose include acetate, ethanol, hydrogen and carbon dioxide. Sulfate is not reduced. The G+C contents of the genomic DNA of the known strains are 53.9-54.3 mol%.
Subdivision(s)
MID | Name | Rank | Taxon ID |
---|---|---|---|
M021702011313001 | Sporacetigenium mesophilum | Species | 286803 |
References
1
Chen, S., Song, L., and Dong, X. Sporacetigenium mesophilum gen. nov., sp. nov., isolated from an anaerobic digester treating municipal solid waste and sewage. Int. J. Syst. Evol. Microbiol. (2006) 56:721-725.[DOI:10.1099/ijs.0.63686-0]
[PMID:16585683]