Pec.to.bac.te'ri.u,m. N.L. suff.
pecto‐
, pertaining to pectin; from Gr. adj.
pêktos
, curdled, congealed; N.L. neut. n.
bacterium
, a small rod; N.L. neut. n.
Pectobacterium
, a pectolytic bacterium.
Proteobacteria / Gammaproteobacteria / Enterobacterales / Pectobacteriaceae / Pectobacterium
Cells of the genus
Pectobacterium
are Gram‐negative rods, 0.5–1.0 × 1.0–3.0 μm, with rounded ends, which mostly occur alone or in pairs, sometimes in chains. Cells are usually motile by means of peritrichous flagella. They are facultatively anaerobic, catalase‐positive, and oxidase‐negative. Cells are pectinolytic. They utilize arabinose, arbutin, β‐methylglucoside, citrate, fructose, fumarate, galactose, gluconate, glucose, glycerol, mannitol, mannose, pectin, ribose, salicin, succinate, and sucrose but not adipate, betaine, benzoate, butanol, gallate, methanol, oxalate, propionate, or sorbose as sole carbon source. They produce β‐galactosidase and H
2
S. The major fatty acids include C
12:0
, C
14:0
, C
15:0
, C
16:0
, and C
17:1
ω8
c
and C
17:0
. The known habitats are in water, soil, insects, and as pathogenic bacteria causing vascular wilts and soft rots in a range of food crops and ornamental plants.
DNA G + C content (mol%)
: 50.5–56.1 (
T
m
and genome analysis).
Type species
:
Pectobacterium carotovorum
Waldee 1945
AL
.