Bacillus badius
Taxonomy
Morphology
Cultural characteristics
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Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Bacillaceae, Genus Bacillus, Bacillus badius  Batchelor (1919).
0.8-1.2 / 2.5-5.0 μm, motile with peritrichous flagella, Gram positive. spores ellipsoidal,
subterminal, sometimes paracentral or terminal,  not  swelling the sporangium.
Colonies are smooth or may have a folded hair structure and rhizoid outgrowths
(filamentous colonies with hairy edges). Fecal odour of culture on beef extract media.
Maximum growth temperature is 50 ºC, minimum is 15 ºC, optimum 30 ºC . Do not
grow in anaerobic agar or at pH 5.7 or in  10% NaCl. Grow in  ph 7 and in 5% & 7%
NaCl. NaCl, allantoin or urate are not required for growth.
Growth on  Nutrient agar,  Milk agar, Soy agar, Starch beef agar.
Isolated  infrequently from feces, dust, foods (dried figs), marine sources, antacids and gelatin production plant.
Unknown.
  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.
  3. Marzieh Saghafi and M. D. Appleman: REDISCOVERY OF BACILLUS BADIUS BATCHELOR. J Bacteriol. 1953 February; 65(2): 220.
  4. 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 catalase, decomposition of casein, decomposition of tyrosine &
hydrolysis of gelatin.

Negative results for starch hydrolysis, reduction of nitrate to nitrite, Voges-Proskauer
reaction, resistance to lysozyme, indole production, deamination of phenylalanine, beta-galactosidase, esculin hydrolysis, urea  
hydrolysis, starch hydrolysis, acid production from: glucose, mannitol, arabinose, xylose, lactose, sucrose, glycerol, D-mannose,
methyl beta-xyloside, glycogen, salicin, starch, N-acetyl-D-glucosamine, adonitol, amygdalin, D- or L-arabitol, arbutin, cellobiose,
dulcitol, erythritol, fructose, D- or L-fucose, galactose, beta-gentibiose, gluconate, meso-inositol, inulin, 2- or 5-ketogluconate, lyxose,
maltose, melezitose, melibiose, raffinose, rhamnose, ribose, sorbitol, sorbose, trehalose & xylitol.
(c) Costin Stoica
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