Sporosarcina luteola

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

Overview

  • Sporosarcina luteola 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 43.6%. Sporosarcina luteola is probably a rare gut coloniser. (Tominaga2009a)



  • This organism has been recovered from soy sauce production equipment, Japan. Pathogenicity status unknown, or very unlikely to be pathogenic. A possible gut commensal.
    • GENERAL CHARACTERISTICS (Tominaga2009a);
    Character Response
  • Substrates hydrolysed or digested:
  • gelatin;
  • 🧂
  • Salt tolerance:
  • tolerates 0% salt; tolerates 7.5% salt;
  • pH
  • Acidity tolerance:
  • tolerates pH 6.0; tolerates pH 10; Grows optimally at pH 7.0.
  • 🌡
  • Temperature tolerance:
  • grows at 10℃; grows at 40℃; Grows optimally at 25-30℃.
  • H+
  • Acid from carbohydrates usually produced:
  • fructose; fucose; galactose; glucose; ribose; maltose; dulcitol; glycerol; α-methyl glucoside;
  • Active enzymes:
  • catalase; oxidase;
    • SPECIAL FEATURES (Tominaga2009a);
    Character Response
  • ✗
  • Metabolites not produced:
  • H₂S; indole;
  • ✗
  • VP test:
  • not active
  • ✓
  • Nitrate:
  • reduced
  • Pigments:
  • yellow

    • Details

    GENERAL
    Lineage Physiology General Growth Tolerances Hydrol./digest./degr.
    Phylum:  Firmicutes Class:  Bacilli Order:  Bacillales Family:  Planococcaceae Genus:  Sporosarcina Gram stain:  vr O2 Relation.:  facultatively anaerobic Spore:  Endospore Motility:  Swimming Morphology:  Rod Pigment:  yellow
    Health:  Unknown
    Source:  soy sauce production equipment, Japan
    DNA G+C(%):  43.6
    Opt. T:  25-30℃
    Low T(℃):  10(+)
    Mid T(℃):  40(+)
    NaCl 0.5-2%:  0(+)
    NaCl >6%:  7.5(+)
    Opt. pH:  7.0
    pH 6.0-8.0:  6.0(+)
    pH >8:  10(+)
    		Gelatin:  + Starch:  neg Casein:  neg DNA:  neg Tween:  20(neg) 40(neg) 60(+) 80(+)
    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:  + D-Fucose:  neg Galactose:  + Glucose:  + Mannose:  neg Rhamnose:  neg Ribose:  + Sorbose:  neg D-Tagatose:  neg Xylose:  neg L-Xylose:  neg Cellubiose:  neg Gentiobiose:  neg Lactose:  neg Maltose:  + Melezitose:  neg Melibiose:  neg Sucrose:  neg Trehalose:  neg Turanose:  neg Amygdalin:  neg Aesculin:  neg Glycogen:  neg Inulin:  neg Starch:  neg Adonitol:  neg D-Arabitol:  neg L-Arabitol:  neg Dulcitol:  + Erythritol:  neg Glycerol:  + Inositol:  neg Mannitol:  neg Sorbitol:  neg Xylitol:  neg Arbutin:  neg Gluconate:  neg 2-Ketogluconate:  neg 5-Ketogluconate:  neg Me-α-D-Glc:  + 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:  + Catalase:  + Urease:  neg β-Galactosidase:  neg ArgDH:  neg LysDC:  neg OrnDC:  neg Phe deaminase:  neg TrpAA:  neg DNAse:  neg
    METABOLITES - PRODUCTION & USE
    Fuel Usable Metabolites Metabolites Released Special Products Compounds Produced

    		H2S:  neg Indole:  neg Pigment:  yellow

    References

    SPECIFIC REFERENCES FOR SPOROSARCINA LUTEOLA
  • Tominaga2009a - Sporosarcina luteola sp. nov. isolated from soy sauce production equipment in Japan.
  • ...............................
    • GUT MICROBIOME COMPILATIONS AND METASTUDIES FOR SPOROSARCINA LUTEOLA
  • Lagier2016 - Culture of previously uncultured members of the human gut microbiota by culturomics.
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    • Added: January 14, 2022