Brachybacterium squillarum

Brachybacterium squillarum is a species of Gram positive, strictly aerobic, halotolerant, yellow-pigmented bacterium. The cells are coccoid during the stationary phase, and irregular rods during the exponential phase. It was first isolated from salt-fermented seafood (tiny shrimp) from South Korea. The species was first proposed in 2011, and the name is derived from Latin squillarum (of/from shrimp).^[1]

Brachybacterium squillarum
Scientific classification
Domain:	Bacteria
Kingdom:	Bacillati
Phylum:	Actinomycetota
Class:	Actinomycetes
Order:	Micrococcales
Family:	Dermabacteraceae
Genus:	Brachybacterium
Species:	B. squillarum
Binomial name
Brachybacterium squillarum Park et al. 2011

The optimum growth temperature for B. squillarum is 30 °C, but can grow in the 25-37 °C range. The pH optimum is 7.0, and can grow in the 6.0-9.0 range. The cells are halotolerant, and can grow in NaCl salt concentrations up to 10%, and optimally grows in concentrations of 5%.^[1]