Table 1 Phenotypic characteristics that differentiate strain ZYKT from related Bacillus species25,26.
Characteristic | 1 | 2 | 3 | 4 |
|---|---|---|---|---|
Cell size | 0.2–0.3 × 1.0–2.0 | 1.0 × 2–3 | 0.6–0.7 × 2–3 | 0.5 × 2–3 |
Gram | + | + | + | + |
Motility | + | + | + | + |
Flagellation | + | + | + | + |
Spore shape | O | O | O | C |
pH range | 6.0–7.6 | 5.6–8.4 | 4.5–9.9 | 5.5–8.6 |
Optimum pH | 7.0–7.2 | 6.8 | 8.7–9.2 | 6.8 |
NaCl (%) range | 0–1.1 | 0–5 | 0–5 | 0–7 |
Colony | white | white | Cream white | Cream white |
Temperature (°C) range | 21–45 | 4–46 | 10–47 | 15–55 |
Temperature (°C) optimum | 30 | 30 | 37 | 28–30 |
Oxygen requirements | Facultatively anaerobic | Facultatively anaerobic | Strictly aerobic | Strictly aerobic |
Catalase | − | − | + | + |
Oxidase | − | + | + | − |
Nitrate reduction | + | + | + | + |
Selenite reduction | + | − | + | − |
Acid production from: | ||||
D-Mannose | − | + | − | + |
D-Glucose | + | − | − | + |
D-Mannitol | − | − | − | + |
D-xylose | − | − | − | + |
Maltose | + | − | − | + |
Hydrolysis of: | ||||
Aesculin | − | − | − | − |
Casein | − | + | + | + |
Starch | − | − | + | + |
Gelatin Utilization of: | − | − | + | + |
Citrate | + | + | + | + |
D-Cellobiose | − | − | − | − |
L-Arginine | + | − | − | + |
L-Proline | − | + | + | − |
L-Serine | − | − | + | − |
L-Histidine | + | − | − | − |
Tween-20 | + | + | + | + |
DNA G+C content (mol %) | 36.1 | 45.0 | 36.9 | 50.3 |
