Brachybacterium conglomeratum

Bacteria
General | Carbohydrate O/F | Substrate utilisation | Enzymes | Metabolites | Antibiotics

Overview

  • Brachybacterium conglomeratum is a Gram-positive, non-spore-forming, facultatively anaerobic, non-motile, coccus bacterium. It has been detected in at least 1 gut microbiome compilation study or metastudy. The DNA G+C content is 70.2-71.6%. Brachybacterium conglomeratum is probably a rare gut coloniser. (Takeuchi1995)



  • This organism has been recovered from corn steep liquour. The risk classification (www.baua.de) for this organism is 1, i.e., low risk of infection and spread. Pathogenicity status unknown, or very unlikely to be pathogenic. A possible gut commensal.
    • GENERAL CHARACTERISTICS (Takeuchi1995);
    Character Response
  • Substrates hydrolysed or digested:
  • aesculin; starch; urea;
  • ±
  • Strain-dependent hydrolysis or digestion:
  • gelatin;
  • 🧂
  • Salt tolerance:
  • tolerates 7.5% salt;
  • pH
  • Acidity tolerance:
  • strain-variable at pH 5.0(d);
  • H+
  • Acid from carbohydrates usually produced:
  • L-arabinose; galactose; glucose; maltose;
  • ±
  • Strain-dependent acid from carbs:
  • fructose; mannose; ribose; xylose; cellubiose; lactose; sucrose; salicin;
  • Active enzymes:
  • catalase; urease;
    • SPECIAL FEATURES (Takeuchi1995);
    Character Response
  • ✓
  • Metabolites produced:
  • H₂S (most strains); indole;
  • ±
  • VP test:
  • strain dependent
  • ✓
  • NO3➔NO2:
  • reduced
  • Pigments:
  • yellow, pink, yellow-green

    • Details

    GENERAL
    Lineage Physiology General Growth Tolerances Hydrol./digest./degr.
    Phylum:  Actinobacteria Class:  Actinomycetia Order:  Micrococcales Family:  Dermabacteraceae Genus:  Brachybacterium Gram stain:  + O2 Relation.:  facultatively anaerobic Spore:  No spore Motility:  Sessile Morphology:  Coccus Pigment:  yellow, pink, yellow-green
    Health:  Unknown
    Source:  corn steep liquour
    DNA G+C(%):  70.2-71.6
    NaCl >6%:  7.5(+)
    pH 4.2-5.9:  5.0(d)
    		Aesculin:  + Urea:  + Gelatin:  d(neg) Starch:  + Tween:  20(neg) 40(neg) 60(d) 80(d)
    CARBOHYDRATE ACID FORMATION
    Monosaccharide O/F Oligosaccharide O/F Polysaccharide O/F Polyol O/F Other O/F
    D-Arabinose:  neg L-Arabinose:  + Fructose:  d Galactose:  + Glucose:  + Mannose:  d Rhamnose:  neg Ribose:  d Xylose:  d(neg) Cellubiose:  d(neg) Lactose:  d Maltose:  + Melezitose:  neg Sucrose:  d Trehalose:  neg Adonitol:  neg Inositol:  neg Mannitol:  neg Sorbitol:  neg Xylitol:  neg Salicin:  d
    ENZYME ACTIVITY
    Enzymes: General Enzymes: Carbohydrate Enzymes: Protein Enzymes: Arylamidases Enzymes: Esters/fats
    Oxidase:  neg Catalase:  + Urease:  +
    METABOLITES - PRODUCTION & USE
    Fuel Usable Metabolites Metabolites Released Special Products Compounds Produced

    		H2S:  d(+) Indole:  + Pigment:  yellow, pink, yellow-green

    References

    SPECIFIC REFERENCES FOR BRACHYBACTERIUM CONGLOMERATUM
  • Takeuchi1995 - Taxonomic Study of the Genus Brachybacterium: Proposal of Brachybacterium conglomeratum sp. nov., nom. rev., Brachybacterium paraconglomeratum sp. nov., and Brachybacterium rhamnosum sp. nov.
  • ...............................
    • GUT MICROBIOME COMPILATIONS AND METASTUDIES FOR BRACHYBACTERIUM CONGLOMERATUM
  • PerezBrocal2015 - Metagenomic Analysis of Crohn's Disease Patients Identifies Changes in the Virome and Microbiome Related to Disease Status and Therapy, and Detects Potential Interactions and Biomarkers
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    • Added: October 10, 2022