Table 8.
Differential characteristic phenotype of SAICEU11T and closely related Bacillus species.
| Feature | Units | 1 | 2 | 3 |
|---|---|---|---|---|
| Cell size | μm | 2 ± 0.10 × 0.70 ± 0.15 | 2.8 × 1.2 | 2.5–3.2 × 1.2–1.6 |
| Isolation source | − | Medicago sativa rhizosphere | Raw milk stored in a silo | Sediment of the Indian Ocean |
| Temperature range | °C | 4–37 | 5–43 | 10–39 |
| OGT | °C | 28 | 20–40 | 30 |
| pH range | − | 5.5–8.0 | 5.0–10.0 | 5.0–10.0 |
| pH | − | 7.0 | On | 7.0 |
| Substrate | Kind of utilization | |||
| Pyoverdine | Synthesis | − | On | On |
| Gelatin | Hydrolysis | + | + | − |
| Arginine | Hydrolysis | − | − | − |
| Urea | Hydrolysis | − | − | − |
| Nitrate | Reduction | − | + | On |
| Phenylalanine | Oxidation | − | On | On |
| D-glucose | Oxidation | − | + | − |
| D-glucose | Fermentation | + | + | On |
| Lactose | Fermentation | + | On | On |
| D-galactose | Fermentation | − | − | + |
| L-arabinose | Assimilation | − | − | − |
| D-Mannitol | Assimilation | + | − | On |
| Citrate | Assimilation | − | + | + |
| Sorbitol | Assimilation | − | − | On |
| Adonitol | Assimilation | − | − | On |
| Maltose | Assimilation | − | + | On |
| Xylose | Assimilation | − | − | On |