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Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Bacillaceae, Genus Bacillus, Bacillus fordii Scheldeman, Rodriguez-Diaz,
Goris, Pil, De Clerck, Heman, De Vos, Logan and Heyndricks 2004
Gram-negative, long, straight, motile rods, 0.6-0.8 x 1.6-3.5 µm. Subterminally /
paracentrally, ellipsoidal endospores  in occasionally slightly swollen sporangia.
Colonies are cream-colored or translucent, raised, with entire margins and smooth,
glossy surfaces, maximum 2 mm in diameter in 3 days at 30 ºC on nutrient agar.
Aerobic. Grow at pH 5 - 9 and in 2 - 7 % NaCl.  Growth temperature 20 to 45 ºC.
Allantoin, urate or NaCl are not required for growth.
Isolated from cattle feed concentrate, milking clusters, filter cloths, and raw milk. The strains were isolated after heat treatment for 30
min. at 100 ºC.
Unknown.
  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.
  2. Schleldeman P., Rodriguez-Diaz M., Goris J., Pil A., De Clerck E., Heman L., De Vos P., Logan N.A. and Heyndricks M.,2004,
    Bacillus farraginis sp. nov., Bacillus fortis sp. nov. and Bacillus fordii sp. nov., isolated at dairy farms.IJSEM 54, 1355-1364.
Positive results for oxidase & catalase.

Negative results for arginine dihydrolase, lysine decarboxylase, ornithine decarboxylase,  beta-galactosidase, hydrolysis of urea,
hydrolysis of gelatin, indole production,  nitrate reduction, hydrolysis of casein, hydrolysis of starch, Voges-Proskauer test, citrate
utilization, acid production from: N-acetil-D-glucosamine, adonitol, amygdalin, D- or L-arabinose, D- or L-arabitol, arbutin, cellobiose,
dulcitol, erythritol, fructose, D- or L-fucose, galactose, beta-gentibiose, glycerol, glycogen, gluconate, D-glucose, meso-inositol, inulin,
2- or 5-ketogluconate, lactose, lyxose, maltose, D-mannitol, D-mannose, melezitose, melibiose, raffinose, rhamnose, ribose, salicin,
sorbitol, sorbose, starch, sucrose, trehalose, xylitol, , D- or L-xylose & methyl beta-xyloside.
(c) Costin Stoica
Bacillus fordii
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