Cloacibacillus porcorum

RANK: Species

TAXONOMY: Bacteria -> Synergistetes -> Synergistia -> Synergistales -> Synergistaceae -> Cloacibacillus -> Cloacibacillus porcorum


Cloacibacillus porcorum (′rum. L. n. porcus swine, pig; L. masc. pl. n. porcorum of/from pigs). Cells are obligately anaerobic, non-motile and curved-rod shaped. Cells ferment amino acids, and can use mucin and mucin components as a sole carbon source. Fermentation products are acetate, propionate and formate but only butyrate is produced from serine. This bacterium is an intestinal commensal of swine. Cells have a Gram-negative cell-wall structure and range in size from 0.8 to 1.2 µm wide and 3.5 to 5.0 µm long. Strong growth is obtained in BHI medium, and growth is enhanced by the addition of histidine and arginine, but not glucose. After 7 days incubation, colonies are 1 mm in diameter, circular, shiny, brown and semi-translucent. The main cellular fatty acids are iso-C 15 : 0, iso-C 15 : 0 3-OH, iso-C 17 : 0 and C 16 : 0. Cells are resistant to vancomycin and sulfathiazole but are susceptible to tylosin, lincomycin, chlortetracycline, penicillin, florphenicol, ceftiofur and carbadox. Optimal growth occurs at 39 °C and pH 6.5.

Propionate producer
Butyrate producer