User:Liu2040/sandbox/Sphingomonadaceae

Sphingomonadaceae are a family of the Alphaproteobacteria. An important feature is the presence of sphingolipids (mainly 2′hydroxymyristol dihydrosphingosine 1-glucuronic acid, "SGL-1") in the outer membrane of the cell wall. The cells are ovoid or rod-shaped. Others are also pleomorphic, i.e. the cells change the shape over time. Some species from Sphingomonadaceae family are dominant components of some biofilms.

Subdivision
There are eighteen genus in Sphingomonadaceae: Aestuariisphingobium, Allosphingosinicella, Aquisediminimonas, Blastomonas, Chakrabartia, Hephaestia, Novosphingopyxis, Parablastomonas, Parasphingopyxis, Rhizorhabdus, Rhizorhapis, Sphingobium, Sphingomicrobium, Sphingomonas, Sphingopyxis, Sphingorhabdus, Sphingosinithalassobacter, and Stakelama .

Energy source
While most of bacteria species from Sphingomonadaceae family are heterotrophic, some species are phototrophic.

Function
Sphingomonadaceae are also known by the ability of some species to degrade some aromatic compounds. This makes the bacteria of interest to environmental remediation.

The high metabolic capacity of genus in Sphingomonadaceae family, such as Sphingobium, Novosphingobium, and Sphingopyxis enable these genus to adapt to and be abundant in the Bisphenol A rich environment, where the microbial community with abundant Sphingomonadaceae members degrade Bisphenol A with a constant rate.

Sphingomonas genus of Sphingomonadaceae are able to produce sphingans, a kind of exopolysaccharides with certain viscosity. This property of sphingans makes it useful in many industries including food, pharmaceutical, and so on.

Zymomonas genus in Sphingomonadaceae family are facultative anaerobic, ethanologenic and fermentative. Zymomonas mobilis were found to be more efficient in digesting glucose and producing ethanol compared with Saccharomyces cerevisiae, a yeast species that is used in fermenting and food industries. While its characteristics such as high ethanol fermenting rate, high ethanol and broad pH tolerance, make Zymomonas a fermentative agent in some industries, it can also cause spoilage in beer and cider. The production of Hydrogen sulfide and Acetaldehyde from Zymomonas increase turbidity and can influence odor of the beer.

Distribution
Bacteria within Sphingomonadaceae family distribute in various environments, such as water, soil , sediment.

Interaction with human, plants, and environments
Some members of Sphingomonadaceae family commonly exist in human related environments, including drinking water system, hospital and household tap water, medical devices.

Most of the species from Sphingomonadaceae family are not known to be directly harmful to human or plant. Some species can protect plants over some disease-causing pathogens such as Thielaviopsis basicola, and Rhizoctonia solani AG2-2IIIB.

The Sphingomonas and Sphingobium genera tend to have higher antibiotic resistance ability compared with three other genera within Sphingomonadaceae family: Novosphingobium, Sphingopyxis, and Blastomonas.