Pseudomonas agarici    
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Proteobacteria, Class Gammaproteobacteria, Order Pseudomonadales, Family Pseudomonadaceae, Genus Pseudomonas,
Pseudomonas agarici
 Young 1970.
Gram-negative rods, motile by one, rarely two, polar flagella.
Circular, 2 mm in diameter, domed, whitish, with a buttery consistency colonies. Aerobic, optimum growth temperature 26 ºC. Green,
fluorescent pigment produced (weak fluorescence). Media: Nutrient agar, Nutrient broth, King's B medium.
Isolated from soil and comestible mushrooms (Agaricus bisporus).
Causes “Drippy gill” of mushroom (cream-grey droplets that develop on the gills) or superficial brown discolorations on the caps and
stalks of deformed sporophores.
  1. Young J.M.: Drippy gill: a bacterial disease of cultivated mushrooms caused by Pseudomonas agarici n. sp. New Zealand
    Journal of Agricultural Research, 1970, 13, 977-990.
  2. George M. Garrity, Julia A. Bell & Timothy Lilburn: Order IX Pseudomonadales Orla-Jensen 1921 In:  Bergey’s Manual of
    Systematic Bacteriology, Second edition,Vol two, part B, George M. Garrity (Editor-in-Chief), 2005, pp. 323-442.
  3. Pietro Lo Cantore & Nicola S. Iacobellis: First report of brown discoloration of Agaricus bisporus caused by Pseudomonas
    agarici in southern Italy. Phytopathol. Mediterr. (2004) 43, 35–38.
  4. BacDive - the Bacterial Diversity Metadatabase. Söhngen C., Bunk B., Podstawka A., Gleim D., Vetcininova A., Reimer L.C.,
    Overmann J. Nucleic Acids Res. 2015. doi: 10.1093/nar/gkv983. Epub 2015 Sep 30. PMID: 26424852
Positive results for catalase, oxidase, acid production from: arabinose, glucose
(negative in API 20 NE (DSMZ)), mannitol, fructose, galactose & ribose.
Acetate, benzoate, citrate, formate, fumarate, gluconate, lactate, propionate, succinate
& beta-alanine are utilized.

Negative results for arginine dihydrolase, esculin hydrolysis, gelatin hydrolysis, levan
production from sucrose, nitrates reduction, pectate liquefaction, starch hydrolysis,
urease, acid production from rhamnose, xylose, mannose, lactose, sucrose, maltose,
dextrin, glycogen, inositol, sorbitol, adonitol & salicin.
Galacturonate, oxalate, tartrate, trehalose, 2-ketogluconate, meso-inositol, ethanol,
histamine & nicotinate are not utilized.

L-valine utilization is variable.
(c) Costin Stoica
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