Table 1.

Classification and general features of A. ayderensis AB04^T [74]

MIGS ID	Property	Term	Evidence codea
	Classification	Domain Bacteria	TAS [75]
		Phylum Firmucutes	TAS [7]
		Class Bacilli	TAS [8, 9]
		Order Bacillales	TAS [1, 10]
		Family Bacillaceae	TAS [1, 2]
		Genus Anoxybacillus	TAS [5, 6]
		Species Anoxybacillus ayderensis	TAS [30]
		Type strain: AB04T (NCIMB 13972T, NCCB 100050T)	TAS [30]
	Gram stain	Positive	TAS [30]
	Cell shape	Rod	TAS [30]
	Motility	Motile	TAS [30]
	Sporulation	Terminal, spherical endospore	TAS [30]
	Temperature range	30-70 °C	TAS [30]
	Optimum temperature	50 °C	TAS [30]
	pH range; Optimum	6.0-11.0; 7.5-8.5	TAS [30]
	Carbon source	Carbohydrates	TAS [30]
MIGS-6	Habitat	Hot spring	TAS [30]
MIGS-6.3	Salinity	Optimum at 1.5 % NaCl (w/v)	TAS [30]
MIGS-22	Oxygen requirement	Facultative anaerobe	TAS [30]
MIGS-15	Biotic relationship	Free-living	TAS [30]
MIGS-14	Pathogenicity	Non-pathogenic	TAS [30]
MIGS-4	Geographic location	Ayder hot spring, Rize, Turkey	IDA
MIGS-5	Sample collection	January 1995	IDA
MIGS-4.1	Latitude	40°57’N	IDA
MIGS-4.2	Longitude	41°05’E	IDA
MIGS-4.4	Altitude	1350 m above sea level	IDA

^aEvidence codes – IDA Inferred from Direct Assay, TAS Traceable Author Statement (i.e., a direct report exists in the literature), NAS Non-traceable Author Statement (i.e., not directly observed for the living, isolated sample, but based on a generally accepted property for the species, or anecdotal evidence). These evidence codes are from the Gene Ontology project [76]