morganii is divided into two subspecies, M. The genus Morganella includes only one species, Morganella morganii, which was formerly Proteus morganii. The tribe Proteeae comprises three genera, Proteus, Providencia, and Morganella. Proteus myxofaciens, isolated from the larvae of gypsy moths, is not considered to be an important species causing human infections. penneri infection in humans, which is mostly nosocomial infection. Proteus mirabilis is the dominant Proteus spp. The three genomospecies left unnamed are due to the lack of phenotypical discrimination standards.
Proteus hauseri and the three unnamed species were characterized as four new genomospecies from a biogroup that was considered as P. Besides these, there are three unnamed Proteus genomospecies. The genus Proteus belongs to the tribe Proteeae of family Enterobacteriaceae and includes five species: Proteus vulgaris, Proteus mirabilis, Proteus penneri, Proteus myxofaciens, and Proteus hauseri. They also oxidatively deaminate amino acids, hydrolyze urea, exhibit proteolytic activity, and produce hemagglutinins and hemolysins. The optimal temperature for Proteus is 25 ☌. Proteus strains are able to grow in temperatures ranging from 10 to 43 ☌. When Proteus grows in milk, the milk curds, and then liquefies. do not form spores, and they can grow on most culture media and liquefied gelatin. In autumn, the rate of Proteus detection is higher. indicates that affected food is not prepared in hygienic surroundings. Proteus causes food spoilage of raw meat, seafood, vegetables, and canned food. As an opportunistic human pathogen, Proteus is found in the human and animal gastrointestinal tract, skin, and oral mucosa, as well as in feces, soil, water, and plant. The Proteus habitat is widely distributed in the environment. Some characteristics of a Proteus culture are swarming and an ammonia smell. With peritrichouse flagella, Proteus spp. They are named based on their ability to undergo morphological changes of colonies. Their size is 0.4–0.8 μm in diameter and 1.0–3.0 μm in length. Yong Wang, Xiaoling Pan, in Encyclopedia of Food Safety, 2014 Background