Encyclopedia of food microbiology (Volume 1)
Gram-negative nonfermentative bacteria belonging to the genus Acinetobacter have been classified under a variety of names. At least 15 different ‘generic’ names have been used to describe these organisms, including Bacterium anitratum, Here llea vaginicola, Mima polymorpha, and Achromobacter. Th...
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
Elsevier
2015
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| Những chủ đề: | |
| Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/57059 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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| Tóm tắt: | Gram-negative nonfermentative bacteria belonging to the
genus Acinetobacter have been classified under a variety of
names. At least 15 different ‘generic’ names have been used to
describe these organisms, including Bacterium anitratum, Here
llea vaginicola, Mima polymorpha, and Achromobacter. The name
Acinetobacter was proposed in 1954 for a genus encompassing
a heterogeneous collection of Gram-negative, nonmotile,
oxidase-positive, and oxidase-negative saprophytic organisms
that lacked pigmentation. Extensive nutritional studies showed
that the oxidase-negative strains (Acinetobacter) were different
from the oxidase-positive strains (Moraxella). In Bergey’s Manual
of Systematic Bacteriology (1984), the genus Acinetobacter,
composed of a single species, Acinetobacter calcoaceticus, of two
varieties (var. anitratus and var. lwoffii) was placed in the family
Neisseriaceae. Further phylogenetic studies led to members of
the genus being classified in the new family Moraxellaceae,
which includes Moraxella, Acinetobacter, Psychrobacter, and
related organisms that constitute a discrete phylogenetic
branch within the Gammaproteobacteria... |
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