Azospirillum brasilense Sp T60 is a bacterium that was isolated from wheat roots.
16S sequence Bacteria
SI-ID 47568
| @ref 20215 |
Last LPSN update
2026-02-09 11:21:17 |
| Domain Bacteria |
| Phylum Pseudomonadota |
| Class Alphaproteobacteria |
| Order Rhodospirillales |
| Family Azospirillaceae |
| Genus Azospirillum |
| Species Azospirillum brasilense |
| Full scientific name Azospirillum brasilense corrig. Tarrand et al. 1979 (Approved Lists 1980) |
| Synonyms (2) |
| @ref | Name | Growth | Medium link | Composition | |
|---|---|---|---|---|---|
| 1030 | NUTRIENT AGAR (DSMZ Medium 1) | Medium recipe at MediaDive  | Name: NUTRIENT AGAR (DSMZ Medium 1) Composition: Agar 15.0 g/l Peptone 5.0 g/l Meat extract 3.0 g/l Distilled water | ||
| 1030 | R2A MEDIUM (DSMZ Medium 830) | Medium recipe at MediaDive | Name: R2A MEDIUM (DSMZ Medium 830) Composition: Agar 15.0 g/l Casamino acids 0.5 g/l Starch 0.5 g/l Glucose 0.5 g/l Proteose peptone 0.5 g/l Yeast extract 0.5 g/l K2HPO4 0.3 g/l Na-pyruvate 0.3 g/l MgSO4 x 7 H2O 0.05 g/l Distilled water | ||
| 1030 | HETEROTROPHIC MEDIUM H3P (DSMZ Medium 428) | Medium recipe at MediaDive | Name: HETEROTROPHIC MEDIUM H3P (DSMZ Medium 428) Composition: Agar 19.802 g/l Na2HPO4 x 2 H2O 2.87129 g/l KH2PO4 2.27723 g/l D-Glucose 1.9802 g/l Na-lactate 0.990099 g/l Na-pyruvate 0.990099 g/l D-Mannitol 0.990099 g/l DL-Malate 0.990098 g/l Na-acetate 0.990098 g/l Yeast extract 0.990098 g/l NH4Cl 0.990098 g/l Disodium succinate 0.990098 g/l MgSO4 x 7 H2O 0.495049 g/l Ferric ammonium citrate 0.049505 g/l CaCl2 x 2 H2O 0.00990098 g/l NaVO3 x H2O 0.00495049 g/l Thiamine-HCl x 2 H2O 0.00247525 g/l Nicotinic acid 0.00247525 g/l Pyridoxine hydrochloride 0.00247525 g/l Calcium pantothenate 0.00247525 g/l H3BO3 0.00148515 g/l CoCl2 x 6 H2O 0.000990099 g/l Riboflavin 0.00049505 g/l ZnSO4 x 7 H2O 0.00049505 g/l MnCl2 x 4 H2O 0.000148515 g/l Na2MoO4 x 2 H2O 0.000148515 g/l NiCl2 x 6 H2O 9.90099e-05 g/l CuCl2 x 2 H2O 4.95049e-05 g/l Vitamin B12 4.95049e-05 g/l Folic acid 9.90099e-06 g/l Biotin 4.9505e-06 g/l Distilled water | ||
| 1030 | AZOSPIRILLUM MEDIUM (DSMZ Medium 221) | Medium recipe at MediaDive | Name: AZOSPIRILLUM MEDIUM (DSMZ Medium 221) Composition: Agar 15.0 g/l Na malate 5.0 g/l Glucose 5.0 g/l (NH4)2SO4 1.0 g/l K2HPO4 0.25 g/l MgSO4 x 7 H2O 0.2 g/l NaCl 0.1 g/l Yeast extract 0.05 g/l CaCl2 x 2 H2O 0.02 g/l FeSO4 x 7 H2O 0.01 g/l MnSO4 x H2O 0.002 g/l Na2MoO4 x 2 H2O 0.001 g/l Biotin 0.0001 g/l Distilled water |
| @ref | Growth | Type | Temperature (°C) | |
|---|---|---|---|---|
| 1030 | positive | growth | 30 |
| Topic | Title | Authors | Journal | DOI | Year | |
|---|---|---|---|---|---|---|
| Role of plant growth-promoting bacteria (PGPB) in enhancing phenolic compounds biosynthesis and its relevance to abiotic stress tolerance in plants: a review. | Jakubowska Z, Gradowski M, Dobrzynski J. | Antonie Van Leeuwenhoek | 10.1007/s10482-025-02130-8 | 2025 |  | |
| Plant Biostimulants Enhance Tomato Resilience to Salinity Stress: Insights from Two Greek Landraces. | Ntanasi T, Karavidas I, Spyrou GP, Giannothanasis E, Aliferis KA, Saitanis C, Fotopoulos V, Sabatino L, Savvas D, Ntatsi G. | Plants (Basel) | 10.3390/plants13101404 | 2024 | | |
| Pathogenicity | Influence of amino acids on nitrogen fixation ability and growth of Azospirillum spp. | Hartmann A, Fu HA, Burris RH. | Appl Environ Microbiol | 10.1128/aem.54.1.87-93.1988 | 1988 | |
| Metabolism | Actinobacterial nitrate reducers and proteobacterial denitrifiers are abundant in N2O-metabolizing palsa peat. | Palmer K, Horn MA. | Appl Environ Microbiol | 10.1128/aem.00810-12 | 2012 | |
| Close association of azospirillum and diazotrophic rods with different root zones of kallar grass. | Reinhold B, Hurek T, Niemann EG, Fendrik I. | Appl Environ Microbiol | 10.1128/aem.52.3.520-526.1986 | 1986 | |
How to citeIf you want to cite this particular strain cite the following doi:
https://doi.org/10.13145/bacdive13980.20251217.10
When using BacDive for research please cite the following paper
BacDive in 2025: the core database for prokaryotic strain data
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