Table 2 Characteristics which distinguished Bacillus ayatagriensis sp. nov. from other related species of Bacillus.
Characteristic | 1 | 2 | 3 | 4 | 5 | 6 |
|---|---|---|---|---|---|---|
Biochemical details: | ||||||
D-Galactose | − | ND | ND | + | ND | ND |
D-Mannitol | + | ND | ND | + | + | ND |
D-Mannose | + | ND | ND | + | + | ND |
L-Rhamnose | − | ND | ND | + | ND | ND |
D-Tagatose | − | ND | ND | ND | ND | ND |
D-Trehalose | + | − | ND | ND | + | + |
D-Glucose | + | ND | ND | + | + | ND |
D-Ribose | + | ND | ND | + | ND | ND |
Glycogen | − | + | + | ND | ND | ND |
Cardinal temperature (°C): | ||||||
Maximum | 50 | 55 | ND | 50 | 50 | 50 |
Minimum | 20 | 4 | ND | 16 | 15 | 17 |
NaCl (%) tolerance: | ||||||
Maximum | 14 | 14 | ND | 11 | 10 | 9 |
Growth observed at different pH: | ||||||
Maximum | 9 | 9 | ND | ND | ND | 10 |
Minimum | 4 | 4.5 | ND | ND | ND | 5.5 |
DNA G + C content (mol%) | 46.62 | 41.4 | 46.4 | ND | 44.6 | 43.8 |
