Bacterial Names

I have deliberately left out the names of most of the bacteria discussed in this lecture, the reason for this is that most are long and hard to pronounce. For those who are curious the names are listed below.

Bacterial names are in two parts and written in italic if typed or underlined if handwritten. The first part is what biologists call the genus, this always starts with a capital letter. The second is the species name and this is not capitalised.

All species names are different but some have the same genus names – it is thought that these are related.

An example of this is Escherichia coli. The genus name can be shortened to a single letter such as in E. coli.

Pronunciation Guide

Making Food
Cheese:	Leuconostoc (sev species)	Loo-con-o-stock
Chocolate:	Many species of Lactic and Acetic bacteria
Vinegar:	Acetobacter species and Acetomonas species	Ass-ee-toe-back-ter Ass-ee-toe-mow-nas
Yoghurt:	Lactobacillus bulgaricus	Lack-toe-bass(the fish)-ill-us bul-gary-cuss
Yoghurt:	Streptococcus thermophiles	Strep-toe-coc-us therm-off-ill-es
Feeding the World
Pruteen:	Methylophilus methylotropus	Meth-eye-lof-ill-us meth-eye-low-trow-pus
Plant Feeders
Legumes:	Rhizobium species	Ri-zo-bee-um
Alder:	Frankia species	Frank-ee-a
Bog Myrtle:	Shepherdia species	Shep-erd-ee-a
Plant Protectors
Insect Poisoner	Bacillus thuringiensis	Bass(as the fish)-ill-us thur-ing-gee-en-sis
Grass Chompers
In rumen:	Bacteroides succinogenes	Back-ter-oy-dees suck-sin-oj-en-ees
In rumen:	Ruminococcus albus	Room-in-o-coc-us al-bus

Thanks are given to Dr. Dave Hodgson of Warwick University for checking these names and correcting them where necessary