Pseudomonas fluorescens
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| Pseudomonas fluorescens Migula, 1895 |
Pseudomonas fluorescens is a common Gram-negative, rod-shaped bacterium[1]. It is so called because it that secretes a soluble fluorescent pigment called pyoverdin (formerly called fluorescein), which is a type of siderophore[2]. P. fluorescens has multiple flagella. It has an extremely versatile metabolism, and can be found in the soil and in water, where it can cause fin rot in fish. It is an obligate aerobe but certain strains are capable of using nitrate instead of oxygen as a final electron acceptor during cellular respiration. It is also used by scientists for the purposes of bioremediation. The type strain is ATCC 13525.
Optimal temperatures for growth of Pseudomonas fluorescens are 25-30 degrees Celsius. It tests positive for the oxidase test.
Heat stable lipases and proteases are produced by Pseudomonas fluorescens and other similar pseudomonads [3]. These enzymes cause milk to spoil, by causing bitterness, casein breakdown, and ropiness due to production of slime and coagulation of proteins [4][5].
The genomes of P. fluorescens strains SBW25[6], Pf-5[7] and PfO-1[8] have been sequenced.
[edit] Biocontrol properties
Some P. fluorescens strains (CHA0 or Pf-5 for example) present biocontrol properties, protecting the roots of some plant species against parasitic fungi such as Fusarium or Pythium, as well as some phytophagous nematodes[9].
[edit] Medical Properties
By culturing Pseudomonas fluorescens, Mupirocin (an antibiotic) can be produced, which has been found to be useful in treating skin, ear and eye disorders[10]. Mupirocin free acid and its salts and esters are agents currently used in creams, ointments, and sprays as a treatment of Methicillin-resistant Staphylococcus aureus (MRSA) infection.
P. fluorescens demonstrates hemolytic activity and as a result has been known to infect blood transfusions[11].
It is also used in milk to make yoghurt.
United States Patents: 6489358, 4873012, 6156792
[edit] References
- ^ Palleroni, N.J. (1984) Pseudomonadaceae. Bergey's Manual of Systematic Bacteriology. Krieg, N. R. and Holt J. G. (editors) Baltimore: The Williams and Wilkins Co., pg. 141 - 199
- ^ C D Cox and P Adams (1985) Infection and Immunity 48(1): 130–138
- ^ Frank, J.F. 1997. Milk and dairy products. In Food Microbiology, Fundamentals and Frontiers, ed. M.P. Doyle, L.R. Beuchat, T.J. Montville, ASM Press, Washington, p. 101.
- ^ Jay, J.M. 2000. Taxonomy, role, and significance of microorganisms in food. In Modern Food Microbiology, Aspen Publishers, Gaithersburg MD, p. 13.
- ^ Ray, B. 1996. Spoilage of Specific food groups. In Fundamental Food Microbiology, CRC Press, Boca Raton FL, p. 220.
- ^ http://www.sanger.ac.uk/Projects/P_fluorescens/
- ^ http://cmr.tigr.org/tigr-scripts/CMR/GenomePage.cgi?org=gpf
- ^ http://cmr.tigr.org/tigr-scripts/CMR/GenomePage.cgi?org=ntpf02
- ^ Haas, D. and Keel, C. (2003) Regulation of antibiotic production in root-colonizing Pseudomonas spp. and relevance for biological control of plant disease. Annual Reviews of Phytopathology 41, 117-153 PMID 12730389
- ^ http://www.netdoctor.co.uk/medicines/100000220.html
- ^ Gibb AP, Martin KM, Davidson GA, Walker B, Murphy WG. (1995) Rate of growth of Pseudomonas fluorescens in donated blood. Journal of Clinical Patholology 48(8):717-8. PMID 7560196
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