Abstract
A.ceti.to.ma'cu.lum. L. n. acetum vinegar; L. n. tomaculum sausage; N.L. neut. n. Acetitomaculum vinegar sausage.
Firmicutes / “Clostridia” / Clostridiales / “Lachnospiraceae” / Acetitomaculum
Curved rods, 0.8–1.0 µm in diameter and 2.0–4.0 µm in length. Occurring in singles, pairs, or small clumps. Gram-stain-positive. Older cultures stain Gram-stain-negative. Cells may be flagellated. Endospores not observed. Obligate anaerobe. Strains of this organism are catalase-negative. Mesophilic with growth in the temperature range 34–43 °C. Growth occurs in the pH range 6.4–7.3. Cell wall contains L-serine, D-glutamate, D-alanine, m-diaminopimelic acid, D-ornithine, and D-lysine. Acetogenic, fermentative metabolism. Ferments formate, glucose, cellobiose, fructose, and esculin to acetic acid. Oxidizes hydrogen and reduces carbon dioxide and carbon monoxide. Based on 16S rRNA gene sequence analysis, Acetitomaculum belongs to the family Lachnospiraceae.
DNA G+C content (mol%): 32–36 (T m).
Type species: Acetitomaculum ruminis Greening and Leedle 1995, 879VP (Effective publication: Greening and Leedle 1989, 405.)
