Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Bacillaceae, Genus Bacillus, Bacillus aeolius Gugliandolo, Maugeri,
Caccamo and Stackebrandt 2003. Description is based on a single isolate that seems to be lost.
Name was proposed for rejection.
Gram-positive, motile rods, 0.5-2.0 µm, terminal, ellipsoidal / cylindrical endospores.
Aerobe, no anaerobic growth. Optimum pH 8, range 7-9. NaCl is required for growth
(0.5-5%), optimum 2%. Growth temperature 37-60 ºC, optimum 55 ºC.
Isolated from a shallow marine hydrothermal vent, Vulcano Island, Eolian Islands, Italy.
- N.A. Logan and P. De Vos, 2009. Genus I. Bacillus Cohn 1872. In: (Eds.) P.D. Vos, G. Garrity, D. Jones, N.R. Krieg, W. Ludwig, F.
A. Rainey, K.-H. Schleifer, W.B. Whitman. Bergey’s Manual of Systematic Bacteriology, Volume 3: The Firmicutes, Springer, 21-127.
Positive results for casein hydrolysis, gelatin hydrolysis, starch, hydrolysis, oxidase,
Voges-Proskauer reaction, citrate utilization, acid production from: L-arabinose,
D-glucose, D-mannitol, D-mannose, glycerol, glycogen, salicin, starch, D-xylose,
N-acetil-D-glucosamine, cellobiose, fructose, meso-inositol, 2-ketogluconate,
5-ketogluconate, maltose, melezitose, melibiose, raffinose, ribose, sucrose &
Negative results for arginine dihydrolase, lysine decarboxylase, ornithine decarboxylase, hydrolysis of esculin, hydrolysis of urea,
catalase, indole production, H2S production, nitrate reduction, acid production from methyl β-xyloside & D-arabinose.
(c) Costin Stoica