Bacillus clarkii
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Bacillaceae, Genus Bacillus, Bacillus clarkii  Nielsen, Fritze & Priest 1995.
Gram-positive  rods, 0.6-0.7 x 2.0-5.0 µm. Subterminally, ellipsoidal endospores
(0.5-0.7 x 0.7-1.0 µm) in unswollen / swollen sporangia.
Colonies are  smooth,  creamy-white to yellow, circular, with entire margins.  Strictly
alkaliphilic and moderately halophilic organism. Grow at ph 9-10 (optimum); no
growth at pH 5-7. NaCl is required for growth; grow in 5-16% NaCl media.
temperature range 15-45 ºC. Allantoin or urate are not required for growth.
Isolated from mud and soil.
Undetermined.
  1. 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 hydrolysis of hippurate, hydrolysis of gelatin, nitrate reduction,
hydrolysis of casein, hydrolysis of Tween 40 &  Tween 60.

Negative results for hydrolysis of starch, hydrolysis of Tween 20 & Tween 80.
Strain didn't grow in Voges-Proskauer test and in tests for the acidification of: L-arabinose , D-glucose, D-mannitol, D-mannose,
methyl beta-xyloside, glycerol, glycogen, salicin, starch & D-xylose.

Variable results for deamination of phenylalanine & hydrolysis of urea.
(c) Costin Stoica
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