Intestinibaculum porci

Intestinibaculum porci is a species of strictly anaerobic, Gram-positive bacteria in the genus Intestinibaculum, within the family Erysipelotrichaceae. It was first isolated from the small intestine of a pig in South Korea and formally described in 2019.^[1]

Intestinibaculum porci
Scientific classification
Domain:	Bacteria
Kingdom:	Bacillati
Phylum:	Bacillota
Class:	Erysipelotrichia
Order:	Erysipelotrichales
Family:	Erysipelotrichaceae
Genus:	Intestinibaculum
Species:	I. porci
Binomial name
Intestinibaculum porci Kim et al., 2020
Type strain
SG0102T (= KCTC 15725T, NBRC 113396T)

Taxonomy and nomenclature

Intestinibaculum porci was proposed as the type species of the novel genus Intestinibaculum based on phylogenetic analysis of the 16S rRNA gene, which showed it to be distinct from other members of Erysipelotrichaceae. The genus name refers to its intestinal origin ("intestini") and rod shape ("baculum"). The species name "porci" reflects its swine origin.

Morphology and physiology

Intestinibaculum porci is rod-shaped, non-motile, catalase-negative, and stains Gram-positive. It is strictly anaerobic and grows optimally at 37 °C and pH 7.0. The bacterium tolerates up to 3% NaCl. The DNA G+C content of the type strain is approximately 39.5 mol%. Major fatty acids include C_16:0, C_16:0 DMA, and C_18:2 ω9,12c. The peptidoglycan contains meso-diaminopimelic acid. The main end product of fermentation is lactic acid.

See also

• Gut microbiota
• Anaerobic bacteria