Sphingomonas aliaeris is a rod-shaped, strictly aerobic, Gram-negative, non-spore-forming, red-orange-pigmented species of bacteria, which has been isolated primarily from pork steak packed under CO2-enriched modified atmosphere. Its name derives from Latin alius (for “other”) and aer (for “air” or “atmosphere”). It was identified to be a potential food spoilage organism, which is non-pathogenic to humans.[1]
Microbiologic characteristics
The species is cytochrome c oxidase-negative and catalase-positive and grows on R2A agar at temperatures of 3 to 33 °C. It shows growth under 20% CO2-containing atmosphere, which - in combination with 80% O2 - is frequently used for packaging of red meat products.[2] Species of this genus have not been associated with high CO2-containing environments nor food matrices yet. Sphingomonas aliaeris is motile and 1.5 μm by 0.9 μm in dimension.
Like other species belonging to the genus Sphingomonas,[3] the cell membrane of Sphingomonas aliaeris contains sphingolipids. Also cardiolipin, phosphatidylcholine, phosphatidylethanolamine, mono- and dimethylphosphatidylethanolamine and phosphatidylglycerol could be detected.[1] Another characteristic is the presence of the C14:0 2-OH fatty acid and ubiquinone Q-10.
Genetic characteristics
The genome was fully-sequenced and uploaded at the NCBI database.[4] It consists of 4.26 mega base pairs. The DNA G+C content is 64.4 mol%.
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