Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Bacillaceae, Genus Rummeliibacillus, Rummeliibacillus pycnus
(Nakamura, Shida, Takagi and Komagata 2002) Vaishampayan, Miyashita, Ohnishi, Satomi, Rooney, La Duc and Venkateswaran
Phenotypically very closed to Bacillus fusiformis, Viridibacillus neidei and Bacillus sphaericus, and separable from these species by
growth factor requirements, several substrate oxidation, decomposition tests, and differences in fatty acid compositions.
Gram-positive, 1.0 x 3.0-5.0 µm, motile rods. Occur singly or in chains. Produce
terminally, spherical endospores in swollen sporangia.Sporulation is observed in
MSM broth after 72 h at 32 ºC.
Colonies are circular, thin, smooth, entire, 1.0 mm in diameter. On R2A agar Difco
develop a green pigment. Aerobic. Moderately acidophilic. Grow at pH 5.7-7. No
growth in 5% NaCl. Optimal growth temperature is 28–33 ºC. Growth occurs at 5 and
45 ºC (variable), not at 4 or above 45 ºC. Allantoin, urate, biotin, thiamine and cystine
are not required for growth.
Isolated from soil. Susceptible to chloramphenicol, tobramycin, streptomycin, erythromycin and tetracycline.
No growth in the presence of lysozyme (0.001%).
- 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.
- L.K. Nakamura, O. Shida, H. Takagi and K. Komagata, 2002. Bacillus pycnus sp. nov. and Bacillus neidei sp.nov., round-spored
bacteria from soil. IJSEM 52, 501-505.
- P.Vaishampayan,M. Miyashita,A. Ohnishi,M. Satomi,A. Rooney,M.T. La Duc and K. Venkateswaran, 2009. Description of
Rummeliibacillus stabekisii gen. nov., sp. nov. and reclassification of Bacillus pycnus Nakamura et al. 2002 as
Rummeliibacillus pycnus comb. nov. IJSEM 59, 1094-1099.
Positive results for catalase, indole production & acid production (after 14 days
incubation) from glucose.
Negative results for degradation of tyrosine degradation, gelatin hydrolysis, urea hydrolysis, egg yolk reaction, oxidase, H2S
production, nitrate reduction, hydrolysis of casein, hydrolysis of starch, Voges-Proskauer, citrate utilization, hydrolysis of Tween 40 &
80, acid production (after 14 days incubation) from: D- or L-arabinose, cellobiose, glycerol, galactose, lactose, D-mannitol,
D-mannose, ribose, salicin, starch & D-xylose.
(c) Costin Stoica