| Bacillus thermocloacae |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Bacillaceae, Genus Bacillus, Bacillus thermocloacae Demharter and
Hensel 1989.
Hensel 1989.
Gram-positive, nonmotile rods, 0.5-0.8 x 3.0-8.0 µm. Spore formation is variable;
produce ellipsoidal, subterminal / terminal spores in swollen sporangia.
produce ellipsoidal, subterminal / terminal spores in swollen sporangia.
Colonies are flat to convex, transparent to opaque, pale, with entire or slightly lobed
margins, 2-5 mm in diameter / 1-2 days at 60 ºC.
Moderately thermophilic and alkaliphilic; growth temperature 40-70 ºC (optimum
50-60 ºC), pH 8-9, 0-2% NaCl media (weak growth in 5% NaCl and no growth at
higher concentration). Alantoin or urate are not required for growth.
margins, 2-5 mm in diameter / 1-2 days at 60 ºC.
Moderately thermophilic and alkaliphilic; growth temperature 40-70 ºC (optimum
50-60 ºC), pH 8-9, 0-2% NaCl media (weak growth in 5% NaCl and no growth at
higher concentration). Alantoin or urate are not required for growth.
Isolated from heat-treated sewage sludge.
Undetermined.
- 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 catalase & oxidase.
Negative results for hydrolysis of casein, hydrolysis of starch, hydrolysis of esculin, hydrolysis of gelatin, nitrate reduction, Voges -
Proskauer test, acid production (at pH 10) from: L-arabinose, cellobiose, D-fructose, D-galactose, D-glucose, lactose, D-mannose,
maltose, rhamnose, D-ribose, sucrose, trehalose & D-xylose.
Negative results for hydrolysis of casein, hydrolysis of starch, hydrolysis of esculin, hydrolysis of gelatin, nitrate reduction, Voges -
Proskauer test, acid production (at pH 10) from: L-arabinose, cellobiose, D-fructose, D-galactose, D-glucose, lactose, D-mannose,
maltose, rhamnose, D-ribose, sucrose, trehalose & D-xylose.
(c) Costin Stoica
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