Mycobacterium cookii
Mycobacterium cookii is a species of the phylum Actinomycetota (Gram-positive bacteria with high guanine and cytosine content, one of the dominant phyla of all bacteria), belonging to the genus Mycobacterium.
| Mycobacterium cocci | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
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| Genus: | |
| Species: | M. cookii |
| Binomial name | |
| Mycobacterium cookii Kazda et al. 1990, ATCC 51304 | |
Description
Gram-positive, nonmotile and polymorphic acid-fast rods (0.8 µm x 1.4–1.9 µm). Forms clumps, but not cords or cross bands. Does not form spores, capsules and aerial hyphae.
Colony characteristics
- Colonies are smooth and glistening with yellow-orange pigmentation (0.5–1.0 mm diameter, scotochromogenic).
Physiology
- Slow growth on Löwenstein-Jensen medium or Middlebrook 7H10 agar at 31 °C (optimal temperature). No growth at 37 °C, 42 °C or 45 °C.
- Most of the strains are susceptible to ethambutol, isoniazid, streptomycin, and rifampin.
Differential characteristics
- Phylogenetic position between the slowly growing pathogenic species and the saprotrophic rapidly growing species by partial 16S rDNA sequencing.
Pathogenesis
- Not pathogenic for humans, mice, guinea pigs and rabbits. Biosafety level 1.
- Provokes a non-specific hypersensitivity reaction to bovine tuberculin.
Type strain
Strain NZ2 = ATCC 49103 = CIP 105396 = DSM 43922 = JCM 12404.
References
- Kazda et al. 1990. Mycobacterium cookii sp. nov. Int. J. Syst. Bacteriol.,40, 217–223.
External links
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