| Curvibacter fontanus | |
|---|---|
Scientific classification  | |
| Domain: | Bacteria |
| Phylum: | Pseudomonadota |
| Class: | Betaproteobacteria |
| Order: | Burkholderiales |
| Family: | Comamonadaceae |
| Genus: | Curvibacter |
| Species: | C. fontanus |
| Binomial name | |
| Curvibacter fontanus Ding and Yokota 2010, sp. nov. [1] | |
| Type strain | |
| AQ9T, ATCC BAA-873, CCTCC AB 206021, CCUG 49444, IAM 15072, JCM 21533 [2] | |
Curvibacter fontanus is a bacterium from the genus Curvibacter and family Comamonadaceae, which was isolated from well water. [3]
Acetobacter is a genus of acetic acid bacteria. Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Of these, the genus Acetobacter is distinguished by the ability to oxidize lactate and acetate into carbon dioxide and water. Bacteria of the genus Acetobacter have been isolated from industrial vinegar fermentation processes and are frequently used as fermentation starter cultures.
Serratia is a genus of Gram-negative, facultatively anaerobic, rod-shaped bacteria of the family Enterobacteriaceae. They are typically 1–5 μm in length, do not produce spores, and can be found in water, soil, plants, and animals. Some members of this genus produce a characteristic red pigment, prodigiosin, and can be distinguished from other members of the order Enterobacterales by their unique production of three enzymes: DNase (nucA), lipase, and gelatinase (serralysin). Serratia was thought to be a harmless environmental bacteria until it was discovered that the most common species in the genus, S. marcescens, is an opportunistic pathogen of many animals, including humans. In humans, S. marcescens is mostly associated with nosocomial, or hospital-acquired, infections, but can also cause urinary tract infections, pneumonia, and endocarditis. S. marcescens is frequently found in showers, toilet bowls, and around wet tiles as a pinkish to red biofilm but only causes disease in immunocompromised individuals. Aside from S. marcescens, some rare strains of the Serratia species – S. plymuthica, S. liquefaciens, S. rubidaea, and S. odoriferae – have been shown to cause infection such as osteomyelitis and endocarditis.
Acinetobacter is a genus of Gram-negative bacteria belonging to the wider class of Gammaproteobacteria. Acinetobacter species are oxidase-negative, exhibit twitching motility, and occur in pairs under magnification.
Plesiomonas shigelloides is a species of bacteria and the only member of its genus. It is a Gram-negative, rod-shaped bacterium which has been isolated from freshwater, freshwater fish, shellfish, cattle, goats, swine, cats, dogs, monkeys, vultures, snakes, toads and humans. It is considered a fecal coliform. P. shigelloides is a global distributed species, found globally outside of the polar ice caps.
Halomonadaceae is a family of halophilic Pseudomonadota.
Enterobacter is a genus of common Gram-negative, facultatively anaerobic, rod-shaped, non-spore-forming bacteria of the family Enterobacteriaceae. Cultures are found in soil, water, sewage, feces and gut environments. It is the type genus of the order Enterobacterales. Several strains of these bacteria are pathogenic and cause opportunistic infections in immunocompromised hosts and in those who are on mechanical ventilation. The urinary and respiratory tracts are the most common sites of infection. The genus Enterobacter is a member of the coliform group of bacteria. It does not belong to the fecal coliforms group of bacteria, unlike Escherichia coli, because it is incapable of growth at 44.5 °C in the presence of bile salts. Some of them show quorum sensing properties.
Dadiah (Minangkabau) or dadih a traditional fermented milk popular among people of West Sumatra, Indonesia, is made by pouring fresh, raw, unheated, buffalo milk into a bamboo tube capped with a banana leaf and allowing it to ferment spontaneously at room temperature for two days.
Curvibacter is a genus of comamonad bacteria.
Agrococcus is a genus in the phylum Actinomycetota (Bacteria).
Algoriphagus is a genus in the phylum Bacteroidota (Bacteria).
Curvibacter delicatus is a Gram-negative bacterium from the genus Curvibacter and family Comamonadaceae, which was isolated from well water.
Curvibacter gracilis is a Gram-negative bacterium from the genus Curvibacter and family Comamonadaceae, which was isolated from well water.
Curvibacter lanceolatus is a Gram-negative, nonmotile, non-spore-forming bacterium from the genus Curvibacter and family Comamonadaceae, which was isolated from well water. Colonies of C. lanceolatus are yellow–brown in color.
Polaromonas aquatica is a Gram-negative, oxidase- and catalase-positive, rod-shaped, non-spore-forming bacterium from the genus Polaromonas, which was isolated from tap water.
Roseateles aquatilis is a Gram-negative, oxidase-positive, catalase-negative, aerobic, rod-shaped bacterium with a single polar flagellum from the genus Roseateles, which was isolated from industrial water and fresh water. Colonies of R. aquatilis are clear.
Tepidimonas aquatica is a gram-negative, aerobic, oxidase and catalase-positive thermophilic, rod-shaped, motile bacterium, with one polar flagellum from the genus Tepidimonas, which was isolated from a domestic water tank in Coimbra.
Chitinimonas koreensis is a Gram-negative, catalase- and oxidase-positive motile bacterium with a single flagellum of the genus Chitinimonas and the family Burkholderiaceae which was isolated from greenhouse soil in Korea.
Chitinimonas taiwanensis is a Gram-negative, chitinolytic, catalase- and oxidase-positive motile bacterium with a single flagellum of the genus Chitinimonas and the family of Burkholderiaceae which was isolated from the surface of a freshwater pond for shrimp in Pingtung City in southern Taiwan.
Limosilactobacillus pontis is a rod-shaped, Gram-positive facultatively anaerobic bacterium. Along with other Lactobacillus species, it is capable of converting sugars, such as lactose, into lactic acid. Limosilactobacillus pontis is classified under the phylum Bacillota, class Bacilli, and is a member of the family Lactobacillaceae and is found to be responsible for the fermentation of sourdough, along with many other Lactobacillus species. This microorganism produces lactic acid during the process of fermentation, which gives sourdough bread its characteristic sour taste.
Parabacteroides is a Gram-negative, anaerobic, non-spore-forming genus from the family Tannerellaceae.
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