Alcaligenes viscolactis: Difference between revisions
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==Genome Structure== | ==Genome Structure== | ||
This bacteria has only been partially sequenced | This bacteria has only been partially sequenced with 345 known base pairs and is assumed to have a circular genome the rest of the bacteria in the genus Alcaligenes. | ||
==Cell Structure, Metabolism and Life Cycle== | ==Cell Structure, Metabolism and Life Cycle== | ||
Revision as of 18:37, 2 December 2024
Classification
Bacteria; Pseudomonadota; Betaproteobacteria; Burkholderiales; Alcaligenaceae [Others may be used. Use NCBI link to find]
Species
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NCBI: [1] |
Alcaligenes viscolactis
Description and Significance
Alcaligenes viscolactis is a (harmless) bacteria found in dairy products, most commonly milk, that causes it to have a "ropey" consistency. It thrives in environments with temperatures around 21°C, making it essential to monitor storage temperatures of dairy.
Genome Structure
This bacteria has only been partially sequenced with 345 known base pairs and is assumed to have a circular genome the rest of the bacteria in the genus Alcaligenes.
Cell Structure, Metabolism and Life Cycle
The Alcaligenes viscolactis has a very short and round rod shape that is classified as Coccus. Its diameter ranges from 0.5 to 1.0 µm and its length ranges from 0.5 to 2.6 µm. The microbe is gram-negative, non-motile, and unpigmented.
Alcaligenes viscolactis is a Gram-negative bacterium with chemoorganotrophic metabolism, producing extracellular polysaccharides (EPS) for biofilm formation and survival. It primarily uses aerobic respiration but can switch to fermentation under low oxygen, aiding in bioremediation. Reproducing by binary fission, it thrives in diverse environments, with biofilms enhancing its resilience.
how it gains energy; what important molecules it produces.
Ecology and Pathogenesis
Found in aqueous environments, it is nonmotile, aerobic, and a gram-negative rod. It is typically found in soil, water, and in the intestinal tract of some animals. It has been found in milk and is the bacteria that causes milk to become ropy.
This bacterium has potential use as a inhibitor of various pathogenic organisms due to there being no record of its pathogenicity, opportunistic or otherwise. It has been found to inhibit S. Aureus and C. Albicans, by a microbicidal, contact-dependent mechanism
References
Author
Page authored by Leigha Boyd, Dyan-jashly Carino, Sydney Dowtin, & Abigal Smith, students of Prof. Bradley Tolar at UNC Wilmington.
