Table 1.

Classification and general features of Thermus amyloliquefaciens strain YIM 77409^T [23]

MIGS ID	Property	Term	Evidence codea
	Classification	Domain Bacteria	TAS [45]
		Phylum Deinococcus-Thermus	TAS [46]
		Class Deinococci	TAS [47, 48]
		Order Thermales	TAS [48, 49]
		Family Thermaceae	TAS [48, 50]
		Genus Thermus	TAS [2, 51, 52]
		Species Thermus amyloliquefaciens	TAS [18]
		Type strain: YIM 77409T	TAS [18]
	Gram stain	Negative	TAS [18]
	Cell shape	Rod	TAS [18]
	Motility	Non-motile	TAS [18]
	Sporulation	Nonsporulating	TAS [18]
	Temperature range	50–70 °C	TAS [18]
	Optimum temperature	60–65 °C	TAS [18]
	pH range; Optimum	6.0–8.0; 7.0	TAS [18]
	Carbon source	Glucose, sucrose, glycerol, maltose, raffinose, trehalose, rhamnose, inositol, xylitol, mannitol, sodium malate, mannose and L-arabinose	TAS [18]
MIGS-6	Habitat	Terrestrial hot springs	TAS [18]
MIGS-6.3	Salinity	Not reported
MIGS-22	Oxygen requirement	Facultatively anaerobic	TAS [18]
MIGS-15	Biotic relationship	Free-living	TAS [18]
MIGS-14	Pathogenicity	Non-pathogen	NAS
MIGS-4	Geographic location	Niujie hot spring in Eryuan County, Yunnan Province, southwest China	TAS [18]
MIGS-5	Sample collection	2010	NAS
MIGS-4.1	Latitude	N 26°15'01. 4"	NAS
MIGS-4.2	Longitude	E 99°59'22. 3"	NAS
MIGS-4.4	Altitude	2060 m	NAS

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 [53]

^a Evidence codes