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Grouping of Gram-Positive and Gram-Negative Bacterial Genera

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Grouping of Gram-Positive and Gram-Negative Bacterial Genera Appendix Grouping of Gram-Positive and Gram-Negative Bacterial Genera Grouping of the genera of Gram-positive and Gram-negative bacteria is based on four phenotypic characters: Gram reaction (GP = positive; GN = negative), oxidase (+ or −), catalase (+ or −), and absence (n) or presence (p) of colony pigmentation. Groupings for most aerobic foodborne bacteria can be made within 24–48 hours after surface plating onto plate count agar with incubation at 30◦C. Foodborne and environmental bacterial genera are not known for the following two groups: GP 3 (Gr + Ox + Cat − n) and GP 4 (Gr + Ox + Cat − n). Among Gram negatives, the genera in GN 3 (Gr − Ox + Cat − n) and GN 4 (Gr − Ox + Cat − p) are rarely if ever reported in foods. Gram-Positive Groups GP1:Gr+Ox+Cat+n GP2:Gr+Ox+Cat+p Alicyclobacillus Arthrobacter Aneurinibacillus Bacillus (some) Arthrobacter Brachybacterium Bacillus (some) Brevibacillus Brachybacterium Brevibacterium (some) Brevibacillus Corynebacterium Brochothrix Deinococcus Corynebacterium (some) Dermacoccus Dermacoccus Exiguobacterium Geobacillus Halobacillus Gracilibacillus Janibacter Janibacter Kocuria Macrococcus Luteococcus Micrococcus Macrococcus Nesterenkonia Micrococcus Paenibacillus Nesterenkonia Propioniflex Salinococus Salibacillus Streptomyces (most) Sporosarcina Staphylococcus lentus, 747 748 Modern Food Microbiology sciuri, vitulus Stomatococcus Streptomyces (some) Terracoccus GP 5: Gr + Ox − Cat + n GP 6: Gr + Ox − Cat+p Anaerobacter Bacillus (some) Bacillus (most) Brachybacterium Brevibacterium (most) Brevibacterium linens Brachybacterium Caseobacter Caseobacter Clavibacter Clavibacter Corynebacterium (some) Corynebacterium (some) Demetria Demetria Exiguobacterium Erysipelothrix Gordona Geobacillus (some) Janibacter Janibacter Kineococcus Jonesia Kocuria Kocuria Kytococcus Kurthia Microbacterium Kytococcus Planococcus Leucobacter Propionibacterium Listeria Rathayibacter Paenibacillus (some) Sanguibacter Propionibacterium Staphylococcus aureus Staphylococcus Terribacter Terracoccus GP 7: Gr + Ox − Cat − n GP8:Gr+Ox− Cat − p Amphibacillus Clostridium (some) Bifidobacterium Lactobacillus (some) Clostridium Erysipelothrix Facklamia Helcococcus Lactic acid bacteriaa Sporolactobacillus S. aureus subsp. anaerobius Gram-Negative Groups GN 1: Gr − Ox + Cat + n GN 2: Gr − Ox+Cat+p Achromobacter Acidomonas Acidovorax Acidovorax Aeromonas Alteromonas Agrobacterium Aminobacter Grouping of Gram-Positive and Gram-Negative Bacterial Genera 749 Alcaligenes Azomonas Alteromonas Azotobacter Amaricoccus Brevundimonas Aminobacter Campylobacter (at least 2 spp.) Arcobacter Chryseobacterium Azomonas Chromobacterim Azotobacter Chryseomonas Bergeyella Burkholderia cepacia Brevundimonas Duganella Burkholderia Empedobacter Campylobacter Flavobacterium Carnimonas Hydrogenophaga Comamonas Hymenobacter actinosclerus Delftia Janthinobacterium Devosia Kingella Enhydrobacter Methylobacterium Halomonas Myroides Meniscus Pandoraea (some) Moraxella Paracoccus Ochrobacter Pedobacter Oligella Persicobacter Pandoraea Pseudoalteromonas Paracoccus Pseudoaminobacter Pedobacter Rhizomonas Photobacterium Sphingobacterium Plesiomona Sphingomonas Pseudoalteromonas Stenotrophomonas Pseudomonas Telluria chitinolytica Psychrobacter Variovorax Ralstonia Vogesella Rhizomonas Xanthobacter Shewanella Sphingomonas Stenotrophomonas Telluria Vibrio Xanthobacter GN 3: Gr − Ox + Cat − n GN4:Gr− Ox + Cat − p Campylobacter concisus Cytophaga Cardiobacterium Hydrogenophaga Eikenella Persicobacter Kingella Wolinella Suttonella GN 5: Gr − Ox − Cat + n GN 6: Gr − Ox − Cat+p Acetobacter Acinetobacter radioresistens Acidomonas Asaia Acinetobacter Azoarcus Asaia Chemohalobacter 750 Modern Food Microbiology Burkholderia cepacia, Citrobacter B. cocovenenans Deinobacter grandis Campylobacter (some) Erwinia Enterobacteriaceaeb Flavimonas Gluconobacter Fraturia Moraxella bovis, ovis Pandoraea Pandoraea Pantoea Pseudomonas (a few) Pectobacterium Raoultella Pedobacter Saccharobacter Serratia Stenotrophomonas (some) Xanthomonas Xylella Xylophilus Xanthomonas Zymobacter Zymomonas GN 7: Gr − Ox − Cat − n GN8:Gr− Ox − Cat − p Acidaminococcus Prevotella nigrescens Bacteroides Megasphera Pectinatus Streptobacillus Veillonella aAll of the lactic acid genera listed in Chapter 7. bIncludes Enterobacter, Escherichia, Salmonella, Shigella, and the other enteric bac- teria. Index A aw minimum, 46 bacon/ham, 108 Accelerated electrons, 376–377 enteral foods, 206 Acetic acid, 326–327 eggs, 198 Acetic acid bacteria, 155–156 liver spoilage, 77, 87 Acetobacter spp., 16, 40, 151, 155 meats, 65, 102 A. aceti, 189 poultry, 65, 90 A. xylinum, 183 radiation resistance, 388 beer spoilage, 183 seafoods, 110 cider spoilage, 185, 474 Acremonium breve, 722 fermentation pathway, 151 ACSSUT profile, 620 pH growth range, 40 Acylhomoserine lactone, 526–527 SO2 inhibition, 306 Activated lactoferrin, 314 wine spoilage, 184 Adenosine triphosphate mehods, 242, 247 Acetobacterium spp., 397 Aerobic plate count. See standard plate count. A. bakii, 16, 40, 155, 398 Aerococcus spp., 150, 593 Acetoin pathway, 154 Aerolysin, 734 Acetomonas. See Gluconobacter Aeromonas spp., 16–18, 21, 397, 734–735, Achromobacter spp., 748 748 A. anaerobium. See Zymonas anaerobia. A. caviae, 111, 201, 538, 734 Acidaminococcus spp., 750 A. eucrenophila, 734 Acidified sodium chlorite, 312, 318 A. hydrophila, 111, 396, 650, 732–735 Acidomonas spp., 155, 748–749 bioassay, 293, 734 Acidophilus milk, 166 CO2 storage, 363 “sweet”, 163 minimum growth temperature, 398 Acid tolerance response, 530–532. See also sigma pH growth range, 43 factors. radiation D value, 380 starvation induced, 531 ready-to-eat foods, 201 Acidovorax spp., 16, 25, 748 A. schubertii, 734 A. valerianellae, 130 A. sobria, 111, 201, 734 Acid-soluble proteins, 423 A. veronii, 734 Acinetobacter spp., 16–18, 21, 46, 749 AFLP, 265 A. calcoaceticus, 208 bioassay methods, 286 radiation D value, 380 eggs, 198 A. radioresistens, 389, 749 fish, 110–111 751 752 Modern Food Microbiology meats, 65, 102 aw minimum, 46, 445 ready-to-eat foods, 201 A. solani, 715 Alfalfa sprouts. See seed sprouts. A. tenuis, 135 Aflatoxins, 78, 709–715 A. tenuissima, 715 degradation, 714 bacon, 108 effect of SO2, 306 butter spoilage, 167 ELISA detection, 254 fruit spoilage, 135 F. aurantiacum effects, 714 meats, 66, 102 hepatitis B virus, 714 pickle spoilage, 182 LD50, 713 Alternariol, 715 legal limits, 712 Alternariol monomethyl ether, 715 milk, 159 Alternate sigma factor. See sigma factors potency in humans, animals, 714 Alteromonas spp., 16, 18, 26, 28, 397, 748–749 production, 710–712 A. colwelliana. See Shewanella structures, 710 A. putrefaciens. See Shewanella toxicity, 713–714 Altertoxin-I, 715 Agar drop method, 223 Amaricoccus spp., 749 Agar overlay method, 228 Amebiasis/amebic dysentery, 682–683 Agar syringe/agar “sausage” methods, 228 Ames assay, 715 Agaricus spp., 207 Aminobacter spp., 25, 748–749 A. bisporus, 582 Amnesic shellfish poisoning, 740–741 AgClor, 318 Amoebida, 680 Aggregate-hemagglutination, 242 Amphibacillus spp., 424, 748 Agrobacterium spp., 748 Amplified fragment length polymorphism, 265 A. tumefaciens, 131, 536 AmpliSensor, 258 Air and dust, organisms in, 30 Anaerobacter spp., 424, 747 L-alanine-p-nitroanilide, 249–250 A. polyendosporus, 423 Alarm water content, 446 Anamorph, defined, 27 Alcaligenes spp., 16–18, 21, 397, 749 Aneurinibacillus spp., 21, 424, 747 A. faecalis, 40–41 Animal feeds, 20, 621 A. eutrophus (see also Wautersia), 208 Animal hides, 20 A. viscolactis, 161 Anisakiasis, 7, 702–704 bacon, 108 prevalence, 703–704 cottage cheese, 167 prevention, 704 eggs, 198 Anisakinae, 697 fish, 110 Anisakis spp., 697 livers, 65, 87 A. simplex, 463, 702–704 meats, 65, 102 Antagonism. See microbial interference Ale. See beers. Anthracnose, 29, 133–135 Aleuriospores, 445 Anthrax, 158, 519 Alicyclobacillus spp., 21, 40, 416, 424, 430, 436, Antibiotics, 327–330 747 monensin, 328 A. acidocaldarius,43 natamycin, 328 pH range, 43 subtilin, 330 A. acidoterrestris, 422 tetracyclines, 329–330 D value, thermal, 423 tylosin, 330 HHP effects, 462 structures, 329 Allicin, 53 Antibotulinal hurdles, 341 Allyl isothiocyanate, 53, 319, 335 Antioxidants, 321–322 Alternaria spp., 17, 28 Anton test, 290 A. alternata, 715 Aphasmidia, 697 A. citri, 135, 715 Apicomplexa, 680 Index 753 Apoptosis, defined, 534, 536 A. oryzae, 28, 159, 186–187, 190 Appert, N., 4–5 koji, 186 Apple cider. See cider. takadiastase, 150 Apple juice, 144, 712 A. ostianus, 716 Arcobacter spp., 17–18, 21, 25, 669, 749 A. parasiticus, 324, 710–712 A. butleri, 21, 69–70 A. pseudotamartii, 710 radiation D values, 380 A. repens, 436 A. cryaerophilus, 70 A. restrictus, 28 A. nitrofigilis, 23 A. rugulosus, 718 A. skirrowii,70 A. soyae, 28, 187, 190 meats, 69–70 A. terreus, 716 poultry, 65 A. versicolor, 189, 710 Arizona spp., 252 bacon, 108 A. hinshawii, 476 butter, 167 Armillaria spp., 331 ham, 102, 108–109 Arrhenius equation, 55 meats/poultry, 66, 102 Arrhenius model, 491 pickles, 182 Arthrobacter spp., 747 seafoods, 110 Arthrospores, defined, 27, 31 Attachment-effacement, defined, 535–536 Asaia spp., 156, 211, 749 C. freundii, 535 A. siamensis,43 E. coli, 535, 648 Ascaridida, 697 H. alvei, 535 Ascaris spp., 697 ATP methods. See adenosine triphosphate Ascomycete state, defined, 27 Aureobasidium spp., 28, 66, 110 Ascomycota,27 A. pullulans, 28 Ascomycotina,31 Autosterilization, 430 Ascorbate/isoascorbate, 466–467 Averantin, 710 Ascospores, 466 Averufanin, 710 Aseptic packaging, 331 Averufin, 710 Aspergillus spp., 17, 28, 30 Avidin, 198
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