| Anoxybacillus tengchongensis |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Caryophanales, Family Bacillaceae, Genus Anoxybacillus, Anoxybacillus
tengchongensis Zhang et al. 2011.
Species description is based on a single isolate.
tengchongensis Zhang et al. 2011.
Species description is based on a single isolate.
Gram-positive, slightly curved rods, 0.6-1.2 x 4.5-5.5 µm, occuring single or in chains.
Motile. Produce ellipsoidal to cylindrical terminal endospores.
Motile. Produce ellipsoidal to cylindrical terminal endospores.
Colonies are 1-2.5 mm in diameter, usually cream, smooth and circular with round
edges. Grows at 30-75 ºC, (optimal growth at 50 ºC), at pH 7.0-11.0 (optimum pH 8.5)
and in 0-4% (w/v) NaCl concentration (optimum 0.5%). Facultaive anaerobe.
edges. Grows at 30-75 ºC, (optimal growth at 50 ºC), at pH 7.0-11.0 (optimum pH 8.5)
and in 0-4% (w/v) NaCl concentration (optimum 0.5%). Facultaive anaerobe.
Isolated from a hot spring in Tengchong, Yunnan province, south-west China.
Sensitive to chloramphenicol, but insensitive to ampicillin, tetracycline, gentamicin, streptomycin and carbenicillin.
Sensitive to chloramphenicol, but insensitive to ampicillin, tetracycline, gentamicin, streptomycin and carbenicillin.
Undetermined.
- Zhang CM, Huang XW, Pan WZ, Zhang J, Wei KB, Klenk HP, Tang SK, Li WJ, Zhang KQ. Anoxybacillus tengchongensis sp. nov. and
Anoxybacillus eryuanensis sp. nov., facultatively anaerobic, alkalitolerant bacteria from hot springs. Int J Syst Evol Microbiol 2011; 61:
118-122.
Positive results for catalase, gelatinase, nitrate reduction, oxidase and starch hydrolysis.
Can utilize as sole carbon and energy source: glucose, trehalose, D-mannose, sucrose, D-fructose, maltose and D-mannitol.
No utilization of xylose, lactose, raffinose and L-rhamnose.
Can utilize as sole carbon and energy source: glucose, trehalose, D-mannose, sucrose, D-fructose, maltose and D-mannitol.
No utilization of xylose, lactose, raffinose and L-rhamnose.
(c) Costin Stoica
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