Paenibacillus barcinonensis
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Paenibacillaceae, Genus Paenibacillus, Paenibacillus barcinonensis  
S
anchez, Fritze, Blanco, Sproer, Tindall, Schumann, Kroppenstedt, Diaz and Pastor 2005.
Description is based on a single isolate.
Gram-positive, motile rods, 0.5-1.0 x 1.5-4.5 µm. Produce subterminal, ellipsoidal
spores in swollen sporangia.
Colonies are pale yellow, circular to slightly irregular, 0.5 mm in diameter after  two
days at 30 ºC in nutrient broth. Aerobic, facultatively anaerobic. Grow in 5% NaCl.
Growth temperature 10-40 ºC, optimum 30 ºC. Range of pH: 5.0-10.4.
Isolated from soil from a rice field in the Ebro River delta,Spain. Resistant to 0.001% lysozyme.
Undetermined.
  1. Sanchez M.M., Fritze D., Blanco A., Sproer C., Tindall B.J., Schumann P., Kroppenstedt R.M., DiazP. and Pastor F.I.J., 2005.
    Paenibacillus barcinonensis sp. nov., a xylanase-producing bacterium isolated from a rice field in the Ebro River delta. IJSEM 55,
    935-939.
  2. Priest F.G., 2009. Genus I.  Paenibacillus  Ash, Priest and Collins 1994. 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, 269-295.
Positive results for catalase,  hydrolysis of gelatin, acid production from: aesculin,
N-acetylglucosamine, amygdalin, D- or L-arabinose, arbutin, cellobiose, D-fructose,
galactose,  gentiobiose, D-glucose, glycerol, lactose, maltose, D-mannitol,
D-mannose, melibiose, raffinose, ribose, salicin, sucrose, trehalose & D-xylose.

Negative results for oxidase, nitrate reduction, hydrolysis of casein, hydrolysis of starch, hydrolysis of urea, Voges-Proskauer test,
citrate utilization, acid production from: adonitol, D- or L-arabitol, dulcitol, erythritol, D- or L-fucose, glycogen, inositol, inulin,
2-keto-gluconate, 5-keto-gluconate, D-lyxose, melezitose, rhamnose, sorbitol, sorbose, starch, xylitol & L-xylose.
(c) Costin Stoica
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