Table 1.
Differentiating characteristics of Bacillus marcorestinctum.
| Characteristic | LQQT | Characteristic | LQQT |
|---|---|---|---|
| Straight Rod | + | Citrate utilization | − |
| Round-end | + | Hydrolysis of | |
| Diameter | 0.7–1.0 | Gelatine | + |
| Length | 3.0–6.0 | Starch | + |
| Occurrence | Cellulose | − | |
| Single | + | Casein | + |
| Pair | − | ||
| Chain | + | Glucose as carbon source | + |
| Catabolism | Fermentation | ||
| Capsules and slime layer | − | H2S production from | |
| Gram | + | Cystein | + |
| Cyst and Microcyst | − | Triosulfate | − |
| Coccoid body | − | TSI | − |
| Endospore | + (central) | ||
| M.R. | + | ||
| Motility | − | V.P. | + |
| Facultative anaerobic | + | Nitrate reduction | + |
| Catalase | + | Indole production | − |
| Oxidase | − | Gas production | − |
| Urease | + | Growth temperature (°C) | 10–37 |
| Acid-fast test | + | ||
| Lecithinase | + | Acid production | + |
| Lipase | − |
Symbols: +, positive; −, negative.