Arthrobacter luteolus

Arthrobacter luteolus
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Actinomycetota
Class: Actinomycetia
Order: Micrococcales
Family: Micrococcaceae
Genus: Arthrobacter
Species:
A. luteolus
Binomial name
Arthrobacter luteolus
Wauters et al. 2000[1]
Type strain
ATCC BAA-272
CF-25[2]
CCUG 43811
CIP 106789
DSM 13067
JCM 11676

Arthrobacter luteolus is a bacterium species from the genus Arthrobacter. Its origins came from an isolatation from a human surgical wound in Belgium.[1][2][3] Arthrobacter luteolus were found to be in human clinical specimens.[4][5]

References

  1. ^ a b Wauters, G; Charlier, J; Janssens, M; Delmée, M (June 2000). "Identification of Arthrobacter oxydans, Arthrobacter luteolus sp. nov., and Arthrobacter albus sp. nov., isolated from human clinical specimens". Journal of Clinical Microbiology. 38 (6): 2412–5. doi:10.1128/JCM.38.6.2412-2415.2000. PMC 86826. PMID 10835019.
  2. ^ a b LPSN lpsn.dsmz.de
  3. ^ Deutsche Sammlung von Mikroorganismen und Zellkulturen [1]
  4. ^ John E., Bennett; Raphael, Dolin; Martin J., Blaser (2014). Mandell, Douglas, and Bennett's Principles and Practice of Infectious Diseases. Elsevier Health. ISBN 978-0-323-26373-3.
  5. ^ Carl A. Batt (2014). Encyclopedia of Food Microbiology (2 ed.). Academic Press. ISBN 978-0-12-384733-1.

Further reading

  • Emmanuel, ES Challaraj; Ananthi, T; Anandkumar, B; Maruthamuthu, S (8 January 2012). "Accumulation of rare earth elements by siderophore-forming Arthrobacter luteolus isolated from rare earth environment of Chavara, India". Journal of Biosciences. 37 (1): 25–31. doi:10.1007/s12038-011-9173-3. PMID 22357200. S2CID 13867856.
  • ed.-in-chief, George M. Garrity (2012). Bergey's manual of systematic bacteriology (2nd ed.). New York: Springer Science + Business Media. ISBN 978-0-387-68233-4. {{cite book}}: |last1= has generic name (help)
  • Staley, Don J. Brenner ... ed. Ed. board James T. (2005). Bergey's manual of systematic bacteriology (2nd ed.). New York: Springer. ISBN 0-387-28021-9.
  • Carl A. Batt (2014). Encyclopedia of Food Microbiology (2 ed.). Academic Press. ISBN 978-0-12-384733-1.



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