Raoultella planticola
| Raoultella planticola | |
|---|---|
 |
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| Scientific classification | |
| Kingdom: | Bacteria |
| Phylum: | Proteobacteria |
| Class: | Gammaproteobacteria |
| Order: | Enterobacteriales |
| Family: | Enterobacteriaceae |
| Genus: | Raoultella |
| Species: | R. planticola |
| Binomial name | |
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Raoultella planticola Bagley et al. 1982 |
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| Synonyms | |
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Klebsiella planticola,Klebsiella trevisanii |
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Klebsiella planticola,Klebsiella trevisanii
Raoultella planticola is a Gram-negativebacterium of the genus Raoultella.R. planticola is quite similar in appearance to Klebsiella pneumoniae and must be identified based on growth habits or DNA analysis. A number of strains have been identified.R. planticola has been determined to have complicated at least one case of severe pancreatitis.
A strain of Raoultella planticola, Cd-1 has been found which grows anaerobically at high aqueous cadmium concentrations and precipitates insoluble cadmium sulfide. This strain has been isolated from reducing salt marsh sediments and may be useful in bioremediation of cadmium from exposed soils.
Raoultella planticola was formerly classified as part of the genus Klebsiella. It was reclassified along with several other Klebsiella species in 2001.
In the late 1980's R. planticola was genetically modified by inserting a plasmid from Zymomonas mobilis. This plasmid codes for the enzyme pyruvate decarboxylase which, along with alcohol dehydrogenase already present in the bacteria allow it to produce ethanol. The bacteria already does produce ethanol when metabolizing hexoses and pentoses, but very inefficiently. R. planticola was chosen to receive this gene as it already had metabolic pathways to breakdown pentose sugars such as xylose, which is a main component of agricultural and forest residues. The results showed that the genetically modified strain could produce ethanol but were killed at concentrations of ethanol greater than 5%. The modified strain also produced more ethanol at lower pH (5.4) and ethanol production decreased as pH increased.
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