Phenotype (from Greek phenotype, meaning 'showing' and form, meaning 'type') is the word used in genetics for an organism's composite measurable features or traits. The term includes the morphology or physical shape and structure of the organism, its mechanisms of growth, its biochemical and physiological properties, its behavior and the behavioral products. The phenotype of an organism results from two fundamental factors: the form, or genotype, of the genetic code of an organism and the effect of environmental factors

Phenotypic variation: Phenotypic variation (due to the underlying heritable genetic variability) is a basic precondition for natural selection to evolve. It is the living organism as a whole that contributes (or does not) to the next generation, while natural selection indirectly influences a population's genetic structure through the contribution of phenotypes

A more nuanced version of the relationship is:

genotype (G) + environment (E) + genotype & environment interactions (GE) → phenotype (P)

Phenome and phenomics: While a phenotype is an organism's ensemble of measurable characteristics, the word phenome is often used to refer to a set of traits, whereas the simultaneous analysis of such a selection is called phenomics. Phenomics is an important research field, as it can be used to decide which genomic variants affect phenotypes which can then be used to explain things like health, disease and evolutionary fitness

Carnobacterium is a genus of Gram-positive carnobacteriaceae within the family. C. Diverges, C. Maltaromaticum is found in wild foodstuffs and can grow anaerobically. These species are not known to be pathogenic in humans, but may cause disease in fish

Carnobacterium divergenes are Gram-positive, optional anaerobic, catalase-negative, rod-shaped lactic acid (LAB) bacteria that produce L (+) -lactic acid from glucose; they cannot grow on acetate agar but grow in alkaline environments.

Phenotypic characterization: Based on the methods and criteria defined by Sharpe and Guiraud, gram staining, cell morphology, oxidase, catalase, and mannitol tests were carried out using standard procedures. The isolates were further characterized by physiological tests that involve acetate agar growth

Molecular identification: DNA isolation: Bacterial genome DNA was extracted using Onetube Bacterial Genomic DNA Extraction Kit (BIO BASIC CANADA INC). A 0.2 ml volume of fresh overnight culture was transfered into a microcentrifuge tube and centrifuged at 10,000 x g for 30 seconds

Lactic acid bacteria (LAB) are an order of gram-positive, low-GC, acid-tolerant, usually non-sporulating, non-respirating bacteria that share specific metabolic and physiological characteristics, either rod-shaped (bacilli) or spherical (cocci).

These bacteria, usually found in decomposing plants and dairy products, generate lactic acid as the main metabolic end result of the fermentation of carbohydrates. This trait has connected LAB with food fermentations throughout history, since acidification inhibits the growth of spoilage agents

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