Brachybacterium squillarum | |
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Scientific classification | |
Domain: | Bacteria |
Phylum: | Actinomycetota |
Class: | Actinomycetia |
Order: | Micrococcales |
Family: | Dermabacteraceae |
Genus: | Brachybacterium |
Species: | B. squillarum
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Binomial name | |
Brachybacterium squillarum Park et al. 2011
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Brachybacterium squillarum is a species of Gram positive, strictly aerobic, halotolerant, yellow-pigmented bacterium. The cells are coccoid during the stationary phase, and irregular rods during the exponential phase. It was first isolated from salt-fermented seafood (tiny shrimp) from South Korea. The species was first proposed in 2011, and the name is derived from Latin squillarum (of/from shrimp). [1]
The optimum growth temperature for B. squillarum is 30 °C, but can grow in the 25-37 °C range. The pH optimum is 7.0, and can grow in the 6.0-9.0 range. The cells are halotolerant, and can grow in NaCl salt concentrations up to 10%, and optimally grows in concentrations of 5%. [1]