Bacillus aminovorans
Taxonomy
Morphology
Growth conditions
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Bacillaceae, Genus Bacillus, Bacillus aminovorans  den Dooren de Jong
(1926)
.
Gram variable, 1.1-1.3 / 2.0-3.0 μm, motile, sparsely flagellated. Spherical, central or
paracentral spore, not deforming  the sporangia.
Growth temperature  from  5-10 ºC  to  35 ºC.
- no growth in anaerobic agar
- growth in 5% NaCl
- no growth in  10% NaCl
- no growth at 5.7 pH
Isolated  from soil.
Unknown (none).
  1. Gordon R.E., Haynes W.C., Pang C.H. (1973) – The genus Bacillus . Agriculture Handbook No. 427, U.S.D.A., Washington D.C.
  2. Buchanan R.E., Gibbons N.E., Cowan S.T., Holt J.G., Liston J., Murray R.G.E., Niven C.F., Ravin A.W., Stanier R.W. ( 1974) –  
    Bergey’s Manual of Determinative Bacteriology, Eight Edition, The Williams & Wilkins Company, Baltimore.
Acid production from glucose - positive. Acid production from mannitol, arabinose,
xylose - negative
Catalase, starch hydroysis &  decomposition of urea - positive.
Reduction of nitrate to nitrite - variable.
Decomposition of tyrosine, Voges-Proskauer, Resistance to lysozyme, citrate utilization,  
indole, deamination of phenylalanine - negative.
Can utilize methylamine as source of both carbon and nitrogen.
(c) Costin Stoica
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