Sphingomonas aliaeris
| Sphingomonas aliaeris | |
|---|---|
| |
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Pseudomonadota |
| Class: | Alphaproteobacteria |
| Order: | Sphingomonadales |
| Family: | Sphingomonadaceae |
| Genus: | Sphingomonas |
| Species: | S. aliaeris
|
| Binomial name | |
| Sphingomonas aliaeris Heidler von Heilborn et al. 2021
| |
Sphingomonas aliaeris is a rod-shaped, strictly aerobic, Gram-negative, non-spore-forming, red-orange-pigmented species of bacteria, which has been isolated primarily from pork steak packed under CO2-enriched modified atmosphere. Its name derives from Latin alius (for “other”) and aer (for “air” or “atmosphere”). It was identified to be a potential food spoilage organism, which is non-pathogenic to humans.[1]
Microbiologic characteristics
[edit]The species is cytochrome c oxidase-negative and catalase-positive and grows on R2A agar at temperatures of 3 to 33 °C. It shows growth under 20% CO2-containing atmosphere, which - in combination with 80% O2 - is frequently used for packaging of red meat products.[2] Species of this genus have not been associated with high CO2-containing environments nor food matrices yet. Sphingomonas aliaeris is motile and 1.5 μm by 0.9 μm in dimension. Like other species belonging to the genus Sphingomonas,[3] the cell membrane of Sphingomonas aliaeris contains sphingolipids. Also cardiolipin, phosphatidylcholine, phosphatidylethanolamine, mono- and dimethylphosphatidylethanolamine and phosphatidylglycerol could be detected.[1] Another characteristic is the presence of the C14:0 2-OH fatty acid and ubiquinone Q-10.
Genetic characteristics
[edit]The genome was fully-sequenced and uploaded at the NCBI database.[4] It consists of 4.26 mega base pairs. The DNA G+C content is 64.4 mol%.
References
[edit]- ^ a b
David Heidler von Heilborn, Jessica Reinmüller, Georg Hölzl, Jan P. Meier-Kolthoff, Christian Woehle, Magdalena Marek, Bruno Hüttel, André Lipski (August 2021). "Sphingomonas aliaeris sp. nov., a new species isolated from pork steak packed under modified atmosphere". International Journal of Systematic and Evolutionary Microbiology. 71 (8). doi:10.1099/ijsem.0.004973. hdl:20.500.11811/11519. PMID 34435946. S2CID 237306139.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ James N. Belcher (April 2006). "Industrial packaging developments for the global meat market". Meat Science. 74 (1): 143–148. doi:10.1016/j.meatsci.2006.04.031. PMID 22062723.
- ^
Eiko Yabuuchi, Takichi Kaneko, Ikuya Yano, C. Wayne Moss, Noriko Miyoshi (1990). "Proposals of Sphingomonas paucimobilis gen. nov. and comb. nov., Sphingomonas parapaucimobilis sp. nov., Sphingomonas yanoikuyae sp. nov., Sphingomonas adhaesiva sp. nov., Sphingomonas capsulata comb. nov., and two genospecies of the genus Sphingomonas". Microbiology and Immunology. 34 (2): 99–119. doi:10.1111/j.1348-0421.1990.tb00996.x. PMID 2111872. S2CID 23019663.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ "National Center for Biotechnology Information: Sphingomonas sp. DH-S5 isolate:DH-S5 Genome sequencing".
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