| 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% |