Psychrobacter urativorans
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| Psychrobacter urativorans | |
|---|---|
Scientific classification  | |
| Domain: | Bacteria |
| Kingdom: | Pseudomonadati |
| Phylum: | Pseudomonadota |
| Class: | Gammaproteobacteria |
| Order: | Pseudomonadales |
| Family: | Moraxellaceae |
| Genus: | Psychrobacter |
| Species: | P. urativorans |
| Binomial name | |
| Psychrobacter urativorans Bowman et al. 1996[1] | |
| Type strain | |
| ATCC 15174, ATCC 11052, ATCC 12226, CCM 900, CCUG 4982, DSM 20429, NCIB 11372, CIP 105100, NCIMB 11372, LMG 21283, DSM 14009, CECT 5938, KCTC 12176[2] | |
| Synonyms[3] | |
|
Micrococcus cryophilus | |
Psychrobacter urativorans is a Gram-negative,[4][5] aerobic,[5] nonmotile[5] bacterium of the genus Psychrobacter, which was first isolated from frozen package of pork sausage in the 1970s.[3] The species' first recognized publication isolated it from ornithogenic soil (fecal matter of birds) in the Arctic in the 1990s.[4][1] The name "urativorans" ("uric acid eating") is derived from the Neo-Latin "uratum" (salt of uric acid), and Latin "vorans" (eating or devouring).[1] The species is known to live in Arctic ornithogenic soil, and chilled meat.[5]