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''Chromohalobacter beijerinckii'' is a motile, rod-like, salt-loving, Gram-negative soil bacterium, 0.4–0.6 μm by 1.8–2.5 μm. The bacterium was isolated in 1935 by T. Hof from fermented salted beans preserved in brine.〔 T. Hof (1935), Rec. Trav. Botan. Neerland. 32 92. 〕 Hof named it ''Pseudomonas beijerinckii'' and identified it as the organism responsible for the purple color of that food. The pigment was the calcium salt of tetrahydroxy-''p''-benzoquinone Ca2C6O6, derived from the beans' ''myo''-inositol.〔 A J Kluyver, T Hof, A G J Boezaardt (1939), ''On the Pigment of Pseudomonas Beijerinckii Hof'' 〕〔 (1945) ''Vitamins and Hormones: Advances in Research and Applications'', vol. 3 〕〔 Leland Alfred Underkofler, Richard James Hickey (1954), ''Industrial fermentations'' 〕 The bacterium thrives in media with salt (NaCl) concentrations ranging from 0.35% to 25%; the optimum growth occurs at 8 to 10% NaCl, pH 7.5, and 35 °C.〔 Janina Peçonek, Claudia Gruber, Virginia Gallego, Antonio Ventosa, Hans-Jürgen Busse, Peter Kämpfer, Christian Radax,and Helga Stan-Lotter (2006), ''Reclassification of ''Pseudomonas beijerinckii'' Hof 1935 as ''Chromohalobacter beijerinckii'' comb. nov., and emended description of the species''. International Journal of Systematic and Evolutionary Microbiology, volume 56, 1953–1957. 〕〔 Antonio Ventosa, Joaquín J.Nieto, and Aharon Oren (1998), ''Biology of Moderately Halophilic Aerobic Bacteria''. MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS, Vol. 62, No. 2, June 1998, p. 504–544. 〕 ==Reclassification== In 2006, comparison of the DNAs of ''P. beijerinckiis DNA with that of other ''Chromohalobacter'' bacteria indicated that it definitely belonged to that genus, and in fact was virtually identical to a species of ''Chromohalobacter'' recently isolated from salted herring of the Baltic Sea. Therefore the name was changed to ''Chromohalobacter beijerinckii''.〔 It is very similar but distinct from the species ''Chromohalobacter japonicus'', isolated in 2007 from a Japanese salty food.〔Cristina Sanches-Porro, Hiroo Tokunaga, Masao Tokunaga, and Antonio Ventosa (2007): ''Chromohalobacter japonicus sp. nov., a moderately halophilic bacterium isolated from a Japanese salty food''. International journal of systematic and evolutionary microbiology, vol. 57 (10), pp. 2262-2266. 〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chromohalobacter beijerinckii」の詳細全文を読む スポンサード リンク
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