Pseudomonas capsici Zhao, Koirala, Chen, Gitaitis, Kvitko, and Dutta 2021
- Dataset
- Pseudomonas capsici sp. nov., a plant-pathogenic bacterium isolated from pepper leaf in Georgia, USA
- Rank
- SPECIES
- Published in
- Zhao, Mei, Koirala, Santosh, Chen, Hsiao-Chun, Gitaitis, Ronald, Kvitko, Brian, Dutta, Bhabesh (2021): Pseudomonas capsici sp. nov., a plant-pathogenic bacterium isolated from pepper leaf in Georgia, USA. International Journal of Systematic and Evolutionary Microbiology (004971) 71 (8): 1-7, DOI: 10.1099/ijsem.0.004971, URL: http://dx.doi.org/10.1099/ijsem.0.004971
Classification
- kingdom
- Bacteria
- phylum
- Proteobacteria
- class
- Alphaproteobacteria
- order
- Caulobacterales
- family
- Caulobacteraceae
- genus
- Pseudomonas
- species
- Pseudomonas capsici
description
The colonies are light cream, opaque, round and 1.0 – 2.0 mm diameter after incubation at 28 ° C for 24 h on nutrient agar medium. The cells are Gram-negative, aerobic, motile with multiple polar flagella and rod-shaped (2.4 µm long and 0.7 µm wide). Strains are levan-negative, oxidase-positive, positive for potato rot activity and arginine-dihydrolasenegative, and induce hypersensitive reactions on tobacco. The cells are fluorescent on King’s B medium under ultraviolet light. Cell growth occurs at 4 – 37 ° C, with optimum growth observed between 28 and 30 ° C. The bacterium grows at pH 5 – 6 and with 1 – 4 % NaCl. The fatty acids comprise summed feature 3 (C 16: 1 ω 7 c and / or C 16: 1 ω 6 c), C, summed feature 8 (C 18: 1 ω 7 c and / or C 18: 1 ω 6 c), C 12: 0, C 3 - OH, C 10: 0 3 - OH, C 12: 0 2 - OH, 11 - methyl C 18: 1 ω 7 c and C 18: 0. The bacterium has diphosphatidylglycerol, phosphatidylethanolamine and phosphatidylglycerol as major polar lipids. Biolog GEN III MicroPlate assays show that Pc 19 - 1 T can utilize α-D-glucose, D-mannose, D-mannitol, methyl pyruvate, γ-amino-butyric acid, D-fructose, D-arabitol, L-alanine, D-galactose, myo-inositol, D-gluconic acid, L-lactic acid, glycerol, L-aspartic acid, citric acid, D-fucose, L-glutamic acid, glucuronamide, α-keto-glutaric acid, L-fucose, D-fructose- 6 - PO 4, mucic acid, D-malic acid, propionic acid, D-aspartic acid, L-pyroglutamic acid, quinic acid, L-malic acid, acetic acid, inosine, L-serine and D-saccharic acid. Strain Pc 19 - 1 T is able to grow in the presence of 1 % sodium lactate, troleandomycin, lincomycin, vancomycin, nalidixic acid, aztreonam, fusidic acid, rifamycin SV, guanidine HC, tetrazolium violet, lithium chloride, D-serine, niaproof 4, tetrazolium blue, potassium tellurite and sodium bromate. Using API 20 NE assays, the bacterium assimilates glucose, arabinose, mannose, mannitol, gluconate, caprate, malate and citrate, and is positive for nitrate reduction to nitrite, urease and β-glucosidase, but negative for indole production, arginine dihydrolase, gelatin hydrolysis, β-galactosidase, assimilation of N - acetyl-glucosamine, maltose, adipate and phenylacetate.
description
The type strain, Pc 19 - 1 T (= LMG 32209 T = CFBP 8884 T), was isolated from symptomatic pepper foliage in Georgia, USA in 2019. The genomic DNA G + C content of the type strain is 58.4 mol %.
etymology
Pseudomonas capsici (cap′ si. ci. N. L. neut. gen n. capsici, referring to Capsicum, the genus name of pepper).