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Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Bacteria => Proteobacteria => Gammaproteobacteria => Pseudomonadales => Pseudomonadaceae => Pseudomonas =>
Pseudomonas mucidolens Levine and Anderson 1932.
A biochemically less active form, Pseudomonas mucidolens var. tarda, was described.
Pseudomonas mucidolens Levine and Anderson 1932.
A biochemically less active form, Pseudomonas mucidolens var. tarda, was described.
Gram negative, non-sporogenous, rods with rounded ends, occurring singly, in pairs
and in short chains. Motile. Filamentous cells & granules are frequently observed.
and in short chains. Motile. Filamentous cells & granules are frequently observed.
Colonies on agar are circular, slightly raised with a smooth surface; edge entire,
internal structure amorphous. On agar slant are viscid, opaque, glistening, spreading
and of butyrous consistency, flat, transparent in two days at 23 to 25 °C.
Fluorescent pigment is produced. Odor of must very pronounced.
Optimum temperature between 23 and 25 °C. Scant growth at 37° and 10° C. No
growth at 4 ºC or 41ºC. Aerobic.
Media: Nutrient Agar/Broth, Potato Agar, Trypticase Soy Agar ± 5% sheep blood, King
medium A & B.
internal structure amorphous. On agar slant are viscid, opaque, glistening, spreading
and of butyrous consistency, flat, transparent in two days at 23 to 25 °C.
Fluorescent pigment is produced. Odor of must very pronounced.
Optimum temperature between 23 and 25 °C. Scant growth at 37° and 10° C. No
growth at 4 ºC or 41ºC. Aerobic.
Media: Nutrient Agar/Broth, Potato Agar, Trypticase Soy Agar ± 5% sheep blood, King
medium A & B.
Isolated from musty eggs.
Unknown. Food spoilage germs, causing mustiness in eggs.
- Levine M, Anderson DQ. Two new species of bacteria causing mustiness in eggs. J. Bacteriol. 23: 337-347, 1932.
- George M. Garrity, Julia A. Bell & Timothy Lilburn: Order IX Pseudomonadales Orla-Jensen 1921In: Bergey’s Manual of
Systematic Bacteriology, Second edition,Vol two, part B, George M. Garrity (Editor-in-Chief), pp. 323-442.
Positive results for nitrate reduction to nitrite, starch hydrolysis, gelatin liquefaction, catalase, H2S production, acid production from:
glucose, rhamnose, arabinose, erythritol, sorbitol, trehalose, galactose, fructose, mannose, glycerol, mannitol, dulcitol, glycogen,
inulin, maltose, melezitose, pectin, raffinose, salicin, starch, sucrose & xylan.
Can utilize as sole carbon source: lactic acid, uric acid & citric acid.
Negative results for indole production, Voges-Proskauer reaction, acid production from: aesculin, amygadalin, arabitol, dextrin,
dulcitol, glycogen, inulin, maltose, melezitose, pectin, raffinose, salicin, starch, sucrose, xylan & rhamnose (20 days delayed reaction).
Cannot utilize as sole carbon source: acetic acid, oxalic acid, sulphanilic acid, tartaric, salicylic acid & formic acid.
glucose, rhamnose, arabinose, erythritol, sorbitol, trehalose, galactose, fructose, mannose, glycerol, mannitol, dulcitol, glycogen,
inulin, maltose, melezitose, pectin, raffinose, salicin, starch, sucrose & xylan.
Can utilize as sole carbon source: lactic acid, uric acid & citric acid.
Negative results for indole production, Voges-Proskauer reaction, acid production from: aesculin, amygadalin, arabitol, dextrin,
dulcitol, glycogen, inulin, maltose, melezitose, pectin, raffinose, salicin, starch, sucrose, xylan & rhamnose (20 days delayed reaction).
Cannot utilize as sole carbon source: acetic acid, oxalic acid, sulphanilic acid, tartaric, salicylic acid & formic acid.
(c) Costin Stoica
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