Cla.vi.bac'ter. L. n.
clava
cudgel; N.L. masc. n.
bacter
rod; N.L. masc. n.
Clavibacter
club‐shaped rod.
Actinobacteria / Actinobacteria / Micrococcales / Microbacteriaceae / Clavibacter
Pleomorphic rods
(0.4–0.75 × 0.8–2.5 µm), often in angular,
V‐formations
with no marked rod–coccus development cycle. Gram‐stain‐positive, non‐acid‐fast, nonmotile, and nonsporeforming. Obligate aerobes; growth factors are required for growth.
Acid production from carbohydrates is slow and weak
; acid is produced aerobically from glucose and glycerol. No acid is produced from adonitol, esculin,
meso
‐inositol, melezitose, β‐methyl‐
D
‐glucoside, raffinose, rhamnose, or ribose. Nitrate and nitrite are not reduced or utilized; casein is not hydrolyzed. Catalase‐positive; oxidase, lipase, tyrosinase, and ureasenegative. Optimum growth temperature 20–29°C; maximum temperature for growth is 35°C.
The cell‐wall peptidoglycan
,
based on the presence of 2
,
4‐diaminobutyric acid
(
DAB
),
is type B2
γ. Mycolic acids are not found. Nonhydroxylated fatty acids, specifically iso‐methyl and anteiso‐methyl branched chains fatty acids, predominate. Phosphatidylglycerol, diphosphatidylglycerol, and some unknown glycosyldiacylglycerols are the major polar lipids. Spermidine and spermine are the major polyamines with minor amounts of putrescine.
Isoprenoid quinones
,
comprising menaquinones with 9 isoprene units
(
MK‐9
)
predominate
.
DNA G
+
C content
(
mol
%): 65–75.
Type species
:
Clavibacter michiganensis
corrig. (Smith 1910) Davis, Gillaspie, Vidaver and Harris 1984, 113
VP
(
Bacterium michiganense
Smith, 1910, 794;
Corynebacterium michiganense
Jensen 1934, 47).