Prevotella histicola: Difference between revisions

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{{Microbial Phenomics Data
|Source DOI=10.1099/ijs.0.65656-0
|Family=Prevotellaceae
|Genus=Prevotella
|Genus source text=Phylogenetic analysis of the 16S rRNA gene sequence of strain T05-04T revealed this organism to belong to the genus Prevotella (Fig. 2)
|Species=histicola
|Species source text=Prevotella histicola [his.ti9co.la. N.L. masc. n. histus (from Gr. histos) tissue; L. suffix -cola (from incola) inhabitant; N.L. fem./masc. n. histicola inhabitant of tissue].
|Strain=T05-04 (= DSM 19854 =CCUG 55407)
|Strain source text=he type strain of Prevotella histicola is T05-04T (5DSMT =CCUG 55407T).
|Genome size=0.7 X 0.8-3.0 um
|Genome size source text=Gram-negative bacilli that are 0.7 X 0.8–3.0 um in size.
|Percent G plus C=43 mol%
|Percent G plus C source text=The G+C content of the DNA of the type strain is 43 mol%.
|Cell shape=bacillus
|Cell shape source text=Gram-negative bacilli isolated from human oral
|Pigments=variably; cream and opaque
|Pigments source text=Cells are obligately anaerobic, non-motile, variably pig- menting, Gram-negative bacilli that are 0.760.8–3.0 mm in size. After 3 days incubation on FAA plates, colonies are 1.5–2.0 mm in diameter, circular, entire, convex, cream- coloured and opaque. Some strains produce black colonies in the presence of metronidazole and other strains form bull’s-eye colonies with reddish-brown pigmentation in the centres. Growth in broth media produces moderate turbidity that is markedly enhanced by the addition of fermentable carbohydrates.
|cell wall=Gram-negative
|Cell wall source text=Gram-negative bacilli isolated from human oral
|motility=non motile
|Motility source text=Cells are obligately anaerobic, non-motile, variably pig- menting,
|habitat=mucosal tissue from the human oral cavity
|Habitat source text=were isolated from mucosal tissue from the human oral cavity.
|oxygen use=anaerobic
|Oxygen use source text=Cells are obligately anaerobic, non-motile, variably pig- menting,
|mono & di-saccharides=fructose, glucose, lactose, maltose, mannose, sucrose
|mono & di-saccharides source text=Cells are saccharolytic and are able to ferment fructose, glucose, lactose, maltose, mannose, raffinose and sucrose, but not arabinose,cellobiose, mannitol, melezitose, melibiose, rhamnose, ribose, salicin, sorbitol, trehalose or xylose.
|polysaccharides=raffinose,
|Fermentation products=acetic acid and succinct acid
|Fermentation products source text=Prevotella histicola is saccharolytic and produces acetic acid and succinic acid as major end products of fermentation and trace to minor amounts of isovaleric acid and lactic acid.
|Peer review ready=Yes
|Peer review complete=No
}}

Revision as of 18:51, 10 March 2014