Brachybacterium squillarum is a species of Gram positive, strictly aerobic, halotolerant, yellow-pigmented bacterium. The cells are coccoid during the stationary phase, and irregular rods during the exponential phase. It was first isolated from salt-fermented seafood (tiny shrimp) from South Korea. The species was first proposed in 2011, and the name is derived from Latin squillarum (of/from shrimp).[1]
| Brachybacterium squillarum | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Actinomycetota |
| Class: | Actinomycetia |
| Order: | Micrococcales |
| Family: | Dermabacteraceae |
| Genus: | Brachybacterium |
| Species: | B. squillarum
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| Binomial name | |
| Brachybacterium squillarum Park et al. 2011
| |
The optimum growth temperature for B. squillarum is 30 °C, but can grow in the 25-37 °C range. The pH optimum is 7.0, and can grow in the 6.0-9.0 range. The cells are halotolerant, and can grow in NaCl salt concentrations up to 10%, and optimally grows in concentrations of 5%.[1]
References edit
- ^ a b Park, S.-K.; Kim, M.-S.; Jung, M.-J.; Nam, Y.-D.; Park, E.-J.; Roh, S. W.; Bae, J.-W. (11 June 2010). "Brachybacterium squillarum sp. nov., isolated from salt-fermented seafood". International Journal of Systematic and Evolutionary Microbiology. 61 (5): 1118–1122. doi:10.1099/ijs.0.022517-0. PMID 20543157.
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