Arthrobacter arilaitensis Re117

Names Arthrobacter arilaitensis Re117
Accession numbers NC_014548, NC_014549, NC_014550
Background Arthrobacter arilaitensis (strain DSM 16368 / CIP 108037 / JCM 13566 / Re117) is an aerobic, non spore-forming, non-motile, Gram-negative bacterium isolated from the surfaces of smear-ripened cheese (French cheese "Pont l'Eveque") cultivated on brain heart infusion (BHI) agar and incubated at 28 degrees Celsius. Colonies on BHI agar are yellow, round, smooth, convex and 2 mm in diameter. A. arilaitensis grows between 10 and 30 degrees Celsius and tolerates up to 10% (w/v) NaCl. Gelatinase, beta-galactosidase, pyrazinamidase, pyrrolidonyl arylamidase, phosphatase and alpha-glucosidase are produced. It is able to use the following substrates as sole carbon sources: D-glucose, maltotriose, maltose, a-lactose, D-arabitol, glycerol, 5-keto-D-gluconate, D-gluconate, protocatechuate, 4-hydroxybenzoate, lactate, glycerate and tyrosine. (Adapted from PMID: 15653918). (EBI Integr8)
Strain RE117
Complete Yes
Sequencing centre (04-OCT-2010) National Center for Biotechnology Information, NIH, Bethesda, MD 20894, USA
(09-JUL-2010) Genoscope - Centre National de Sequencage : BP 191 91006 EVRY cedex - FRANCE (E-mail :
Sequencing quality Level 6: Finished
Sequencing depth NA
Sequencing method NA
Isolation site Reblochon cheese in France in 1998
Isolation country France
Number of replicons 3
Gram staining properties Positive
Shape Bacilli
Mobility No
Flagellar presence No
Number of membranes 1
Oxygen requirements Aerobic
Optimal temperature NA
Temperature range Mesophilic
Habitat Dairy isolate
Biotic relationship Free living
Host name NA
Cell arrangement NA
Sporulation Nonsporulating
Metabolism Chlorophenol degrading
Energy source NA
Diseases NA
Pathogenicity No