| Bacillus horneckiae |
| |
Strain APA DSM 28882 |
DSM 23495T (a) |
| Temperature range (°C) |
25-70 |
Apr-32 |
| Optimum temperature (°C) |
45 |
30 |
| pH range |
9-May |
7-10.8 |
| NaCl range |
10-Feb |
0-10 |
| β-galactosidase |
+ |
- |
| Oxidase |
+ |
- |
| Assimilation of: |
|
|
| Adipic acid |
- |
+ |
| L-arabinose |
+ |
- |
| D-glucose |
+ |
- |
| D-mannitol |
+ |
- |
| D-mannose |
+ |
- |
| N-acetyl-D-glucosamine |
+ |
- |
| Hydrolysis of: |
|
|
| Aesculin |
+ |
- |
| Gelatin |
+ |
+/w |
| Acid production from: |
|
|
| D-fructose |
+ |
- |
| Amygdalin |
+ |
- |
| Arbutin |
+ |
- |
| Salicin |
+ |
- |
| D-cellobiose |
+ |
- |
| D-sucrose |
+ |
- |
| D-trehalose |
+ |
- |
aData from Vaishampayan et al. [28]. |
