Bacillus cibi
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
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Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Bacillaceae, Genus Bacillus, Bacillus cibi  Yoon, Lee and Oh  2005.
Gram-variable rods, motile by peritrichous flagella, 0.6-0.8 x 1.5-3.5 µm, producing
central/subterminal, ellipsoidal endospores  in swollen sporangia.
Colonies are  orange-yellow, smooth, glistening, circular to slightly irregular,  raised
and 3-4 mm in diametr after 2 days on Marine agar at 37 ºC.  Strictly aerobic. Grow at
pH 6.5-7.5 (optimum pH 7.5) and in 0-12% NaCl media. Temperature range 10-45 ºC
(optimum temperature 37 ºC).
Isolated from jeotgal, a Korean traditional fermented seafood.
Undetermined.
  1. Yoon J.-H, Lee C.-H.  and Oh T.-K., 2005. Bacillus cibi sp. nov., isolated from jeotgal, a traditional Korean fermented seafood.
    IJSEM 55, 733-736.
Positive results for beta-galactosidase, hydrolysis of esculin, hydrolysis of casein,
hydrolysis of starch, oxidase, citrate utilization,  hydrolysis of Tween 80, acid production
from: cellobiose, fructose, galactose, D-glucose, D-mannose, maltose, melibiose,
raffinose, sucrose & trehalose.

Negative results for arginine dihydrolase, lysine decarboxylase, ornithine decarboxylase, degradation of tyrosine, hydrolysis of urea,
hydrolysis of gelatin, indole production, H
2S production, methyl-red, nitrate reduction, tryptophan deaminase, Voges-Proskauer
acid production from: L-arabinose, adonitol, lactose, D-mannitol, melezitose, myo-inositol , rhamnose,  ribose, sorbitol & D-xylose.
(c) Costin Stoica
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