Table 1.
Differential phenotypic and biochemical characteristics of Bacillus cereus strain IIIJ3–1 and taxonomically and metabolically related species.
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Colony colour/ nature | cream | ND | Red | Cream | Brown | Yellow–orange | cream | rhizoidal | white | White/grey | cream | rhizoidal | White | cream |
| As5+ tolerance (mM) | 350 | 0 | NA | 20 | 0 | 20 | nr | nr | nr | nr | nr | nr | nr | nr |
| As3+ tolerance (mM) | 10 | 0.3 | 0.3 | 0.3 | 0 | 0.3 | nr | nr | nr | nr | nr | nr | nr | nr |
| Catalase | + | + | + | + | nr | nr | + | + | + | + | nr | + | + | + |
| Oxidase | + | + | – | + | – | – | nr | – | + | – | nr | – | – | + |
| Temperature Range (°C) | 20–50 | nr | nr | 20–40 | 18–37 | 15–37 | 20–50 | 10–40 | 10–45 | 10–45 | 5–37 | 5–37 | 10–50 | 10–45 |
| Salinity (%) | 0–4 | 2.4–6 | 0–6 | 0–1 | 0–2 | 0–2 | nr | 0–2.5 | 0 | 0 | nr | 0–4 | nr | 0–5 |
| pH range | 6–10 | 8.5–10 | 8.5–10 | 5.5–8 | 7–9.5 | 06–7.1 | nr | 5–9.5 | 5–9.5 | 5–9.5 | nr | 5–9.5 | nr | 5–9.5 |
| (G + C)% | 45 | 40 | 49 | 35 | nr | 41.2 | 35.8 | 34–36 | 35.3 | 35.38 | 35.5 | 34.1 | 35.4 | 35.6 |
| Major quinone | MK5, MK6, MK7 | nr | nr | MK7 | MK7 | MK7 | nr | nr | MK7 |
MK8 MK7 MK3 |
nr | MK7 | MK7 | nr |
| Mannitol | – | nr | nr | + | – | – | – | – | – | – | – | – | – | – |
| Rhyzoidal colony | – | – | – | – | – | – | – | + | – | – | – | + | – | – |
| Starch hydrolysis | + | + | + | + | + | + | – | – | + | + | + | + | + | + |
| Glycerol | – | – | nr | – | + | – | – | + | – | – | – | |||
| Ribose | ND | nr | nr | – | + | + | + | + | + | – | + | + | + | + |
| Galactose | – | – | + | nr | – | nr | – | – | – | – | – | – | – | – |
| D-mannose | – | nr | nr | nr | + | + | + | – | – | + | – | – | – | – |
| N acetyl Glucosamine | + | nr | nr | nr | + | nr | + | + | + | + | + | + | + | + |
| Salicin | – | nr | nr | nr | – | nr | + | + | + | + | + | + | – | + |
| Cellobiose | – | nr | nr | – | – | + | + | – | + | + | + | + | – | + |
| Sucrose | + | nr | nr | + | – | + | – | – | + | + | – | + | + | + |
| Trehalose | + | nr | nr | nr | + | nr | – | + | + | + | + | + | + | + |
| Glycogen | ND | nr | nr | nr | + | nr | – | + | + | + | + | + | + | + |
| β-gentiobiose | – | nr | nr | nr | + | nr | – | – | – | – | – | – | – | – |
| Turanose | – | nr | nr | nr | nr | – | – | – | – | – | – | + | – |
Negative growth results were found for sugars- D-raffinose, mellibiose, D- mannose, D- galactose, β-gentiobiose, D-turanose, α-rhamnose, 3-methyl glucose, D-fucose and β–methyl–D–glucoside, sugar alcohols- D-sorbitol, D- mannitol, D-arabitol, myo-inositol, glycerol, sugar amine and amide- N-acetyl galactosamine and glucuronamide, amino acids- D-serine, α-glutamic acid, α-histidine glycyl-L- proline, L-alanine, L-arginine, sugar alcohols- glycerol, D- salicin, sugar acids- p-hydroxy phenyl acetic acid, L-aspartic acid, D-galactouronic acid, L-galactonic acid, D-glucuronic acid, D-lactic acid methyl ester, citric acid, γ-amino butyric acid, α-hydroxy butyric acid, β-hydroxy D-Lbutyric acid, α-keto butyric acid, N-acetyl neuraminic acid, D-aspartic acid, α- pyroglutamic acid, quinic acid, acetic acid, fusidic acid, D- saccharic acid, bromosuccinic acid, formic acid, nalidixic acid, sodium butyrate, mucic acid, α-ketoglutaric acid, D-malic acid, acetoacetic acid, propionic acid and Tween 4
B. inferioriaquae strain IIIJ3–1 (present study); 2. B. arsenicoselenatis; 3. B. selenatireducens (2,3) [46]; 4. B. arsenicus [36]; 5. B.barbaricus [52]; 6. B. indicus [37]; 7. B. cytotoxicus; 8. B. pseudomycoides; 9. B. cereus; 10. B. thuringiensis; 11. B. weihenstephanensis; 12. B. mycoides; 13. B.anthracis (7–13) [53]; 14. B. toyonensis [54]. Symbols; (+) = positive, (−) = negative; ND = not determined, nr = no report, MK = menaquinone