- Mycobacterium cookii
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Mycobacterium cocci Scientific classification Kingdom: Bacteria Phylum: Actinobacteria Order: Actinomycetales Suborder: Corynebacterineae Family: Mycobacteriaceae Genus: Mycobacterium Species: M. cookii Binomial name Mycobacterium cookii
Kazda et al. 1990, ATCC 51304Mycobacterium cookii
Contents
Description
Gram-positive, nonmotile and polymorphic acid-fast rods (0.8 µm x 1.4–1.9 µm). Forms clumps, but not cords or cross bands. Does not form spores, capsules and aerial hyphae.
Colony characteristics
- Colonies are smooth and glistening with yellow-orange pigmentation (0.5–1.0 mm diameter, scotochromogenic).
Physiology
- Slow growth on Löwenstein-Jensen medium or Middlebrook 7H10 agar at 31°C (optimal temperature). No growth at 37°C, 42°C or 45°C.
- Most of the strains are susceptible to ethambutol, isoniazid, streptomycin, and rifampin.
Differential characteristics
- Phylogenetic position between the slowly growing pathogenic species and the saprotrophic rapidly growing species by partial 16S rDNA sequencing.
Pathogenesis
- Not pathogenic for humans, mice, guinea pigs and rabbits. Biosafety level 1.
- Provokes a non-specific hypersensitivity reaction to bovine tuberculin.
Type strain
Strain NZ2 = ATCC 49103 = CIP 105396 = DSM 43922 = JCM 12404.
References
- Kazda et al. 1990. Mycobacterium cookii sp. nov. Int. J. Syst. Bacteriol.,40, 217-223.
Slowly growing
(R1P=photochromogenic;
R2S=scotochromogenic;
R3N=nonchromogenic)Rapidly growing/
Runyon IVM. neoaurum groupF/T groupsM. fortuitum groupM. vaccae groupM. smegmatis groupM. chelonae groupM. elephantis group
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