Abstract
McLean and Sulzbacher1 proposed the name Microbacterium thermosphactum for a Gram-positive, catalase-positive organism that they isolated from pork sausages. At that time the genus Microbacterium was located in the family Lactobacteriaceae but was later transferred to the Corynebacteriaceae2. Deibel and Evans3, who attached considerable taxonomic importance to the benzidine reaction, stated that while M. flavum and M. lacticum are benzidine-positive, M. thermosphactum is benzidine-negative and therefore more closely related to the lactic acid bacteria. Other authors have drawn attention to the uncertain taxonomy of M. thermosphactum4. The active biocatalysts for the benzidine reaction are haemo-proteins and the reaction is used as a test for cytochrome in bacteria3. We have therefore examined M. thermosphactum for cytochrome and studied the cyanide-sensitivity of the NADH oxidase present in crude cell free extracts.
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DAVIDSON, C., HARTREE, E. Cytochrome as a Guide to Classifying Bacteria: Taxonomy of Microbacterium thermosphactum. Nature 220, 502–504 (1968). https://doi.org/10.1038/220502a0
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DOI: https://doi.org/10.1038/220502a0
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