Features | Paenibacillus lautusCHN26a |
---|---|
Gram-staining | Positive |
Cell size (μm) | 2-5 mm |
Colony colour and morphology | No pigment, circular, smooth, slightly convex, margin entire, |
Temperature for growth (°C) | 15-40, optimum: 30 |
pH for growth | 5.5-8.5, optimum: 7.5 |
NaCl concentration for growth (%, w/v) | 1-5, optimum: 3 |
Hydrolysis of starch | - |
Assimilation of: L-arabinose, Citrate, D-glucose, maltose | + |
Utilization of: | Â |
  Α/β casein | + |
  Sucrose, D-frucose, lactose, D-sorbito | + |
  D-xylose, D-ribose, D-galactose, | - |
  Sodium succinate, inositol, maleic acid | - |
  Glycerol | + |
Voges-Proskauer test, methyl-red test, H2S production, oxidase, gelatin liquefaction, nitrite reduction, phenylalanine deaminase, | + |
Indole test, producion of dextrin | - |