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].
Table 1: Differential characteristics of Bacillus horneckiae strain APA DSM 28882 and its closest related strain Bacillus horneckiae DSM 23495T.