Mesobacillus jeotgali

(aka Bacillus jeotgali)

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

Overview

  • Mesobacillus jeotgali, (aka Bacillus jeotgali), is a Gram-variable, spore-forming, facultatively anaerobic, motile, rod-shaped bacterium. It has been detected in at least 1 gut microbiome compilation study or metastudy. The DNA G+C content is 41%. Mesobacillus jeotgali is probably a rare gut coloniser. (Yoon2001a)



  • This organism has been recovered from traditional Korean fermented seafood (jeotgal). 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 (Yoon2001a);
    Character Response
  • Substrates hydrolysed or digested:
  • aesculin; gelatin; starch; urea;
  • 🧂
  • Salt tolerance:
  • tolerates 13% salt;
  • pH
  • Acidity tolerance:
  • doesn't tolerate pH 5.0; Grows optimally at pH 7.0-8.0.
  • 🌡
  • Temperature tolerance:
  • grows at 10℃; grows at 45℃; Grows optimally at 30-35℃.
  • H+
  • Acid from carbohydrates usually produced:
  • fructose; glucose; aesculin; glycogen; starch; maltose; trehalose;
  • ±
  • Strain-dependent acid from carbs:
  • cellubiose; gentiobiose; sucrose; 5-ketogluconate;
  • Active enzymes:
  • catalase; urease;
    • SPECIAL FEATURES (Yoon2001a);
    Character Response
  • ✗
  • Metabolites not produced:
  • indole;
  • ✓
  • Nitrate:
  • reduced
  • Pigments:
  • cream-yellow

    • Details

    GENERAL
    Lineage Physiology General Growth Tolerances Hydrol./digest./degr.
    Phylum:  Firmicutes Class:  Bacilli Order:  Bacillales Family:  Bacillaceae Genus:  Mesobacillus Alt. name:  Bacillus jeotgali Gram stain:  vr O2 Relation.:  facultatively anaerobic Spore:  Endospore Motility:  Swimming Morphology:  Rod Pigment:  cream-yellow
    Health:  Unknown
    Source:  traditional Korean fermented seafood (jeotgal)
    DNA G+C(%):  41
    Opt. T:  30-35℃
    Low T(℃):  10(+)
    High T(℃):  45(+)
    NaCl >6%:  13(+)
    Opt. pH:  7.0-8.0
    pH 4.2-5.9:  5.0(neg)
    		Aesculin:  + Urea:  + Gelatin:  + Starch:  + Casein:  neg Tyrosine:  neg Tween:  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:  neg Fructose:  + Fucose:  neg D-Fucose:  neg Galactose:  neg Glucose:  + Mannose:  neg D-Lyxose:  neg Rhamnose:  neg Ribose:  neg Sorbose:  neg D-Tagatose:  neg Xylose:  neg L-Xylose:  neg Cellubiose:  d Gentiobiose:  d Lactose:  neg Maltose:  + Melezitose:  neg Melibiose:  neg Sucrose:  d Trehalose:  + Turanose:  neg Amygdalin:  neg Aesculin:  + Glycogen:  + Inulin:  neg Starch:  + Adonitol:  neg D-Arabitol:  neg L-Arabitol:  neg Dulcitol:  neg Erythritol:  neg Glycerol:  neg Inositol:  neg Mannitol:  neg Sorbitol:  neg Xylitol:  neg Arbutin:  neg Gluconate:  neg 2-Ketogluconate:  neg 5-Ketogluconate:  d Me-α-D-Glc:  neg Me-α-D-Mann:  neg Me-Xyloside:  neg NAc-α-GA:  neg Salicin:  neg
    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

    		Indole:  neg Pigment:  cream-yellow

    References

    SPECIFIC REFERENCES FOR MESOBACILLUS JEOTGALI
  • Yoon2001a - Bacillus jeotgali sp. nov., isolated from jeotgal, Korean traditional fermented seafood.
  • ...............................
    • GUT MICROBIOME COMPILATIONS AND METASTUDIES FOR MESOBACILLUS JEOTGALI
  • Lagier2016 - Culture of previously uncultured members of the human gut microbiota by culturomics.
  • ...............................
    • Added: January 14, 2022