Thermoanaerobacter mathranii
| Thermoanaerobacter mathranii | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Clostridia |
| Order: | Thermoanaerobacterales |
| Family: | Thermoanaerobacteraceae |
| Genus: | Thermoanaerobacter |
| Species: | T. mathranii
|
| Binomial name | |
| Thermoanaerobacter mathranii Larsen et al. 1998[1]
| |
Thermoanaerobacter mathranii is a thermophilic, anaerobic, spore-forming bacteria.
The bacteria was first isolated from an Icelandic hot spring. The growth range for the organism is 50 to 75°C and pH 4.7-8.8, with optimal growth conditions at 70-75°C and pH 7.0. T. mathranii stains Gram-variable, but is structurally Gram-positive. The species was named by the researchers, "in honor of the late Indra M. Mathrani, who contributed greatly to our understanding of thermophilic anaerobes from hot springs during his short career."[2] A subspecies, T. mathranii subsp. alimentarius was found in canned food.[3]
References
[edit]- ^ Parte, A.C. "Thermoanaerobacter". LPSN.
- ^ Larsen, Lise; Nielsen, Peter; Ahring, B. K. (1997-08-05). "Thermoanaerobacter mathranii sp. nov., an ethanol-producing, extremely thermophilic anaerobic bacterium from a hot spring in Iceland". Archives of Microbiology. 168 (2): 114–119. doi:10.1007/s002030050476. ISSN 0302-8933.
- ^ Carlier, Jean-Philippe; Bonne, Isabelle; Bedora-Faure, Marie (June 2006). "Isolation from canned foods of a novel Thermoanaerobacter species phylogenetically related to Thermoanaerobacter mathranii (Larsen 1997): Emendation of the species description and proposal of Thermoanaerobacter mathranii subsp. Alimentarius subsp. Nov". Anaerobe. 12 (3): 153–159. doi:10.1016/j.anaerobe.2006.03.003.