Brevibacterium aurantiacum

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

Overview

  • Brevibacterium aurantiacum is a Gram-positive, non-spore-forming, aerobic, non-motile, coccus bacterium. It has been detected in at least 1 gut microbiome compilation study or metastudy. The DNA G+C content is 60.1-64.3%. Brevibacterium aurantiacum is likely to be transient and not a long-term gut coloniser. (Gavrish2004; Trujillo2012Bergey)



  • This organism has been recovered from cheese. 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. Likely to be transient and not a long-term gut commensal.
    • QUIRKS
  • Optimum growth temperature is 24-26C, so unlikely to be a gut coloniser.
    • GENERAL CHARACTERISTICS (Gavrish2004); (Trujillo2012Bergey);
    Character Response
  • Substrates hydrolysed or digested:
  • casein;
  • ±
  • Strain-dependent hydrolysis or digestion:
  • gelatin;
  • 🧂
  • Salt tolerance:
  • tolerates 15% salt;
  • 🌡
  • Temperature tolerance:
  • doesn't grow at 37℃; Grows optimally at 24-26℃.
  • H+
  • Acid from carbohydrates usually produced:
  • galactose; glucose; mannose; salicin;
  • ±
  • Strain-dependent acid from carbs:
  • fructose;
  • ⥅
  • Substrates assimilated or utilised:
  • cellubiose; fructose; galactose; glucose; glycerol; mannitol; mannose; xylose;
  • Active enzymes:
  • alkaline phosphatase; catalase; oxidase;
    • SPECIAL FEATURES (Trujillo2012Bergey);
    Character Response
  • ✓
  • Metabolites produced:
  • H₂S;
  • ✓
  • Nitrate:
  • reduced
  • Pigments:
  • orange

    • Details

    GENERAL
    Lineage Physiology General Growth Tolerances Hydrol./digest./degr.
    Phylum:  Actinobacteria Class:  Actinobacteria Order:  Micrococcales Family:  Brevibacteriaceae Genus:  Brevibacterium Gram stain:  + O2 Relation.:  aerobic Spore:  No spore Motility:  Sessile Morphology:  Coccus Pigment:  orange
    Health:  Unknown
    Source:  cheese
    DNA G+C(%):  60.1-64.3
    Opt. T:  24-26℃
    Mid T(℃):  37(neg)
    NaCl >6%:  15(+)
    		Aesculin:  neg Urea:  neg Gelatin:  d Starch:  neg Casein:  +
    CARBOHYDRATE ACID FORMATION
    Monosaccharide O/F Oligosaccharide O/F Polysaccharide O/F Polyol O/F Other O/F
    Fructose:  d Galactose:  + Glucose:  + Mannose:  + Sorbose:  neg Melezitose:  neg Trehalose:  neg Inulin:  neg Inositol:  neg Mannitol:  neg Sorbitol:  neg Salicin:  +
    SUBSTRATE ASSIMILATION & UTILISATION
    Monosaccharide util/assim Oligosaccharide util/assim Other carboh. util/assim Amino acid util/assim Organic acid util/assim
    Arabinose:  neg L-Arabinose:  neg Fructose:  + Fucose:  neg Galactose:  + Glucose:  + Mannose:  + Xylose:  + Cellubiose:  + Lactose:  neg Melibiose:  neg Raffinose:  neg Trehalose:  neg Adonitol:  neg D-Arabitol:  neg Dulcitol:  neg Erythritol:  neg Gluconate:  neg Glycerol:  + Inositol:  neg Mannitol:  + Salicin:  neg Sorbitol:  neg
    ENZYME ACTIVITY
    Enzymes: General Enzymes: Carbohydrate Enzymes: Protein Enzymes: Arylamidases Enzymes: Esters/fats
    Oxidase:  + Catalase:  + Ac-β-glcamnd:  neg β-Galactosidase:  neg α-Glucosidase:  neg β-Glucuronidase:  neg PyrrolidAA:  neg AlkalineP:  +
    METABOLITES - PRODUCTION & USE
    Fuel Usable Metabolites Metabolites Released Special Products Compounds Produced

    		H2S:  + Pigment:  orange

    References

    SPECIFIC REFERENCES FOR BREVIBACTERIUM AURANTIACUM
  • Gavrish2004 - Tri novykh vida brevibakteriĭ--Brevibacterium antiquum sp. nov., Brevibacterium aurantiacum sp. nov. i Brevibacterium permense sp. nov [Three new species of brevibacteria--Brevibacterium antiquum sp. nov., Brevibacterium aurantiacum sp. nov. and Brevibacterium permense sp. nov].
  • Trujillo2012Bergey - Bergey's manual of systematic bacteriology. Vol. 5, The Actinobacteria. Part A & B. Brevibacteriaceae, Genus I. Brevibacterium
  • ...............................
    • GUT MICROBIOME COMPILATIONS AND METASTUDIES FOR BREVIBACTERIUM AURANTIACUM
  • Byrd2020 - Stability and dynamics of the human gut microbiome and its association with systemic immune traits.
  • ...............................
    • Added: May 15, 2022