Cocci in the context of "Gram-positive bacteria"

Halobacterium (common abbreviation Hbt.), from Ancient Greek ἅλς (háls), meaning "salt", and "bacterium", is a genus in the family Halobacteriaceae.

The genus Halobacterium ("salt" or "ocean bacterium") consists of several species of Archaea with an aerobic metabolism which requires an environment with a high concentration of salt; many of their proteins will not function in low-salt environments. They grow on amino acids in their aerobic conditions. Their cell walls are also quite different from those of bacteria, as ordinary lipoprotein membranes fail in high salt concentrations. In shape, they may be either rods or cocci, and in color, either red or purple. They reproduce via binary fission (constriction), and are motile. Halobacterium grows best in a 42 °C environment. The genome of an unspecified Halobacterium species, sequenced by Shiladitya DasSarma, comprises 2,571,010 bp (base pairs) of DNA compiled into three circular strands: one large chromosome with 2,014,239 bp, and two smaller ones with 191,346 and 365,425 bp. This species, called Halobacterium sp. NRC-1, has been extensively used for postgenomic analysis. Halobacterium species can be found in the Great Salt Lake, the Dead Sea, Lake Magadi, and any other waters with high salt concentration. Purple Halobacterium species owe their color to bacteriorhodopsin, a light-sensitive membrane protein which acts as a proton pump, providing chemical energy with the proton gradient for the cell using light energy. The resulting proton gradient across the cell membrane is used to drive ATP synthase to generate adenosine triphosphate (ATP). Bacteriorhodopsin is very similar to rhodopsin, light-sensitive receptor proteins found in the retina of most animals.

Rickettsia is a genus of nonmotile, gram-negative, nonspore-forming, highly pleomorphic bacteria that may occur in the forms of cocci (0.1 μm in diameter), bacilli (1–4 μm long), or threads (up to about 10 μm long). The genus was named after Howard Taylor Ricketts in honor of his pioneering work on tick-borne spotted fever.

Properly, Rickettsia is the name of a single genus, but the informal term "rickettsia", plural "rickettsias", usually not capitalised, commonly applies to any members of the order Rickettsiales. Being obligate intracellular bacteria, rickettsias depend on entry, growth, and replication within the cytoplasm of living eukaryotic host cells (typically endothelial cells). Accordingly, Rickettsia species cannot grow in artificial nutrient culture; they must be grown either in tissue or embryo cultures. Mostly chicken embryos are used, following a method developed by Ernest William Goodpasture and his colleagues at Vanderbilt University in the early 1930s. Many new strains or species of Rickettsia are described each year. Some Rickettsia species are pathogens of medical and veterinary interest, but many Rickettsia are non-pathogenic to vertebrates, including humans, and infect only arthropods, often non-hematophagous, such as aphids or whiteflies. Many Rickettsia species are thus arthropod-specific symbionts, but are often confused with pathogenic Rickettsia (especially in medical literature), showing that the current view in rickettsiology has a strong anthropocentric bias.

Staphylococcus, from Ancient Greek σταφυλή (staphulḗ), meaning "bunch of grapes", and κόκκος (kókkos), meaning "kernel" or "Kermes", is a genus of Gram-positive bacteria in the family Staphylococcaceae from the order Bacillales. Under the microscope, they appear spherical (cocci), and form in grape-like clusters. Staphylococcus species are facultative anaerobic organisms (capable of growth both aerobically and anaerobically).

The name was coined in 1880 by Scottish surgeon and bacteriologist Alexander Ogston (1844–1929), following the pattern established five years earlier with the naming of Streptococcus. It combines the prefix "staphylo-" (from Ancient Greek: σταφυλή, romanized: staphylē, lit. 'bunch of grapes'), and suffixed by the New Latin: coccus, lit. 'spherical bacterium' (from Ancient Greek: κόκκος, romanized: kókkos, lit. 'grain, seed, berry').

Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).

Production of lactic acid has linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microbiota of animal and human mucosal surfaces.

Enterococcus is a large genus of lactic acid bacteria of the phylum Bacillota. Enterococci are Gram-positive cocci that often occur in pairs (diplococci) or short chains, and are difficult to distinguish from streptococci on physical characteristics alone. Two species are common commensal organisms in the intestines of humans: E. faecalis (90–95%) and E. faecium (5–10%). Rare clusters of infections occur with other species, including E. durans, E. casseliflavus, E. gallinarum, and E. raffinosus.

Lactococcus, from Latin lac, meaning "milk", and Ancient Greek κόκκος (kókkos), meaning "berry", is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1. They are known as homofermenters meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting environmental conditions such as pH, glucose concentration, and nutrient limitation. They are gram-positive, catalase-negative, non-motile cocci that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C.

Twelve species of Lactococcus are currently recognized. They are: