Table 1.
Morphological, physiological, and biochemical characterization of strain I1P.
| Characteristics | I1P |
|---|---|
| Morphology | rod |
| Gram stain | negative |
| Temperature range (optimum) | 4–37 °C (22 °C) |
| pH range (optimum) | 5–10 (7–9) |
| Salinity range (optimum) | 2–19% (2–6%) |
| API 20 E tests | |
| β-galactosidase | − |
| Arginine dihydrolase | − |
| Lysine decarboxylase | − |
| Ornithine decarboxylas | − |
| Citrate utilization | − |
| H2S production | − |
| Urease | − |
| l-tryptophane deaminase | + |
| Indol production | − |
| Acetoin production | − |
| Gelatinase | + |
| d-glucose (fermentation-oxidation) | − |
| d-mannitol (fermentation-oxidation) | − |
| Inositol (fermentation-oxidation) | − |
| d-sorbitol (fermentation-oxidation) | − |
| l-rhamnose (fermentation-oxidation) | − |
| d-sucrose (fermentation-oxidation) | − |
| d-melibiose (fermentation-oxidation) | − |
| Amygdalin (fermentation-oxidation) | − |
| l-arabinose (fermentation-oxidation) | − |
| Nitrate reduction to NO2 | + |
| Nitrate reduction to N2 | + |
+ positive reaction; − negative reaction.