| Description | Rhizobium leguminosarum is a species of soil-dwelling bacteria that thrives in mildly warm temperatures, typically between 20-30°C, falling under the temperature preference category of mesophilic (medium-loving). As a chemoheterotroph, it obtains its energy by breaking down organic compounds in the soil, rather than producing its own food through photosynthesis or chemosynthesis. Rhizobium leguminosarum produces energy through fermentation, specifically acetate fermentation, which involves the conversion of acetate to ethanol and acetyl-CoA. Gram-stained, Rhizobium leguminosarum is a rod-shaped bacterium, often with a curved or spiral morphology. As a soil-inhabiting microbe, it is ubiquitous in a wide range of soil types and environments, from agricultural fields to forests. Despite being a microbe, it is able to thrive in the presence of oxygen, classified as a facultative anaerobe, allowing it to tolerate both aerobic and anaerobic conditions. Rhizobium leguminosarum is renowned for its symbiotic relationship with legume plants, particularly peas, beans, and clover. It forms nodules on the plant roots, within which it converts atmospheric nitrogen into a form usable by the plant, earning it the nickname "nitrogen fixer." This mutualistic relationship not only benefits the plant but also the bacterium, which receives a carbon-rich source of nutrition. |
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