Table 1.
Physiological characteristics of A. pallidus strain TD1 and A. pallidus DSM 3670T [15].
| Characteristic | A. pallidus TD1 | A. pallidus DSM 3670T |
|---|---|---|
| Cell width (μm) | 0.4 | 0.8–0.9 |
| Cell length (μm) | 2–>40 | 2–5 |
| Motility | + | + |
| Temperature range (°C) | 45–67 | 30–70 |
| DNA G+C content (mol%) | 38.9 | 39–41 |
| Producing of pectate lyase | + | − |
| Acid produced from: | ||
| Cellobiose | + | − |
| Maltose | + | d |
| Mannose | + | − |
| Sucrose | + | ND |
| Trehalose | + | d |
| Xylose | + | − |
| Arabinose | − | − |
| Ribose | + | − |
| Citrated used | + | − |
| Hydrolysis of: | ||
| Casein | − | − |
| Gelatin | − | − |
| Strach | − | +w |
| Alkane utilization | − | ND |
+, positive;
−, negative;
+w, weakly positive;
d, variable between strains;
ND = not determined.