The genus name honours Dutch microbiologist Frans M. Rombouts for his contributions to food microbiology and probiotic research.[1]
Taxonomy and characteristics
Phylogenetic analysis of 16S rRNA genes and whole-genome data places Romboutsia within the class Clostridia, distinct from the polyphyletic ‘‘Clostridium’’ sensu lato group. Comparative genomics of the type strain Romboutsia ilealis CRIBT (R.ilealis) reveals extensive adaptation to the small intestine, including genes for bile-salt tolerance and rapid carbohydrate uptake.[3]
Recognised species (alphabetical order):
R. faecis – cultured from human faeces in a gut microbiome biobank.[4]
R. ilealis – type species, isolated from the ratileum.[1]
R. lituseburensis – reclassified from Clostridium lituseburense.[1]
Cells are catalase-negative rods with oval, subterminal spores. Optimal growth occurs at 37°C on complex media containing 0.5–2% bile salts.
References
1 2 3 4 5 Gerritsen, Jeroen; Fuentes, Soledad; Grievink, William; Smidt, Hauke; Rijkers, Ger T.; de Vos, William M. (2014). "Characterization of Romboutsia ilealis gen. nov., sp. nov., isolated from the gastrointestinal tract of a rat, and proposal of Romboutsia gen. nov". International Journal of Systematic and Evolutionary Microbiology. 64 (5): 1600–1616. doi:10.1099/ijs.0.059543-0. PMID24505019.
↑ Rosier, Brittan A.; Gerritsen, Jeroen (2022). "Genomic diversity and metabolic potential of the intestinal genus Romboutsia". Environmental Microbiology. 24 (6): 2740–2755. doi:10.1111/1462-2920.15980. PMID35315574.
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