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Table 1 Morphological and biochemical characteristics of Bacillus subtilis strain Rand

From: Optimization of physical factors affecting the production of thermo-stable organic solvent-tolerant protease from a newly isolated halo tolerant Bacillus subtilis strain Rand

Characteristics Isolate Rand results
Rods +
   Width μm 0.7–0.8
   Length μm 2.5–3.0
Aminopeptidase test -
KOH test -
Oxidase +
Catalase +
Gram stain +
Spores +
Sporangium swollen -
Anaerobic growth -
VP reaction +
pH in VP broth 5.5
Growth positive at 50°C
Growth negative at 55°C
Growth in medium pH5.7 +
NaCl 2% +
5% +
7% +
10% +
Acid form  
   D-glucose +
   L-arabinose +
   D-xylose +
   D-mannitol +
   D-frucrose +
Use of citrate +
   propionate -
NO2 from NO3 +
Indol reaction -
Phenylalanine deaminase -
Arginine dihydrolase -
Hydrolysis of Starch +
   Gelatin +
   Casein +
Tween 80 +