Acetitomaculum
| Acetitomaculum | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Kingdom: | Bacillati |
| Phylum: | Bacillota |
| Class: | Clostridia |
| Order: | Eubacteriales |
| Family: | Lachnospiraceae |
| Genus: | Acetitomaculum Greening and Leedle 1995[1] |
| Type species | |
| Acetitomaculum ruminis Greening & Leedle 1995
| |
| Species | |
Acetitomaculum is a genus in the phylum Bacillota (Bacteria). The single species is an acetogenic bacteria from the bovine rumen.
History
[edit | edit source]The genus Acetitomaculum was originally created to describe strains of bacteria isolated from a mature Hereford crossbred steer fed a typical high forage diet.[1] They were isolated in a screen for acetate-producing bacteria extracted from the steer rumen.
Etymology
[edit | edit source]The name of the genus is derived from the Latin noun acetum, meaning vinegar, combined with the Latin noun tomaculum, a kind of sausage. Together they form Acetitomaculum, literally a kind of vinegar sausage.[2] The name of the type species, A. ruminis is derived from the Latin genitive noun ruminis, meaning "of the rumen".
Characteristics
[edit | edit source]Members of Acetitomaculum are Gram-positive rods which can utilize formate, glucose, and carbon monoxide.[1]
The genus contains a single species, A. ruminis, which is the type species of the genus.[1]
See also
[edit | edit source]References
[edit | edit source]Lua error in Module:Taxonbar at line 165: attempt to index field 'wikibase' (a nil value).
