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.
- 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, H2S 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