Chromohalobacter beijerinckii
| Chromohalobacter beijerinckii | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
| Kingdom: | Pseudomonadati |
| Phylum: | Pseudomonadota |
| Class: | Gammaproteobacteria |
| Order: | Oceanospirillales |
| Family: | Halomonadaceae |
| Genus: | Chromohalobacter |
| Species: | C. beijerinckii |
| Binomial name | |
| Chromohalobacter beijerinckii (Hof 1935) Peçonek et al. 2006 | |
| Synonyms | |
|
Pseudomonas beijerinckii Hof 1935 | |
Chromohalobacter beijerinckii is a motile, rod-like, salt-loving, Gram-negative soil bacterium, 0.4–0.6 μm by 1.8–2.5 μm.
The bacterium was isolated in 1935 by T. Hof from fermented salted beans preserved in brine. Hof named it Pseudomonas beijerinckii and identified it as the organism responsible for the purple color of that food. The pigment was the calcium salt of tetrahydroxy-p-benzoquinone Ca2C6O6, derived from the beans' myo-inositol. The bacterium thrives in media with salt (NaCl) concentrations ranging from 0.35% to 25%; the optimum growth occurs at 8 to 10% NaCl, pH 7.5, and 35 °C.