Shape | Rods (Bacillus) |
Lactose Fermentation | Non-fermentative |
Gram Character | Negative |
Indole | Negative |
Oxidase | Negative |
H2S | Positive |
Catalase | Negative |
Methyl red | Positive |
Voges proskauer | Negative |
Amylase | Negative |
Gelatin | Positive |
Endospore formation | Positive |
Growth | Aerobic |
pH range | 3 - 9 |
Optimum pH | 8.5 |
Temperature range | 10˚C - 25˚C |
Optimum temperature | 22˚C |
NaCl range | 0.01 M - 2 M |
Optimum salt concentration | 0.8 M |
Growth in presence of oil | 0.5% - 1.5% |
Optimum olive oil concentration | 1% |