Table 1.
Morphological and biochemical characteristics of Bacillus subtilis strain Rand
| Characteristics | Isolate Rand results |
| Rods | + |
| Width μm | 0.7–0.8 |
| Length μm | 2.5–3.0 |
| Aminopeptidase test | - |
| KOH test | - |
| Oxidase | + |
| Catalase | + |
| Gram stain | + |
| Spores | + |
| Sporangium swollen | - |
| Anaerobic growth | - |
| VP reaction | + |
| pH in VP broth | 5.5 |
| Growth positive at | 50°C |
| Growth negative at | 55°C |
| Growth in medium pH5.7 | + |
| NaCl 2% | + |
| 5% | + |
| 7% | + |
| 10% | + |
| Acid form | |
| D-glucose | + |
| L-arabinose | + |
| D-xylose | + |
| D-mannitol | + |
| D-frucrose | + |
| Use of citrate | + |
| propionate | - |
| NO2 from NO3 | + |
| Indol reaction | - |
| Phenylalanine deaminase | - |
| Arginine dihydrolase | - |
| Hydrolysis of Starch | + |
| Gelatin | + |
| Casein | + |
| Tween 80 | + |