|
Characteristics Results
|
|---|
|
Cultural Characteristics
|
|
Spore mass
|
Grey
|
|
Spore chain
|
Straight
|
|
Spore shape
|
Cylindrical
|
|
Sugar pattern
|
No sugar
|
|
Substratum mycelium
|
Yellow
|
|
Aerial mycelium
|
White
|
|
Diffusible pigment
|
Yellow
|
|
Diaminopimelic acid
|
LL-DAP
|
|
Physiological characteristics
|
|
Salt tolerance
|
5.0%
|
|
Temperature tolerance
|
20 °C to 45 °C
|
|
pH tolerance
|
5–10
|
|
Production of Melanoid pigment
|
|
Tyrosine agar medium
|
+
|
|
Peptone Yeast extract agar medium
|
+
|
|
Biochemical characteristics
|
|
Indole production
|
–
|
|
Methyl red
|
–
|
|
Vogues proskaur test
|
–
|
|
Citrate utilization
|
+
|
|
Casein hydrolysis
|
–
|
|
Catalase test
|
+
|
|
Urea hydrolysis
|
+
|
|
Esculin hydrolysis
|
+
|
|
Starch hydrolysis
|
+
|
|
Lipid hydrolysis
|
+
|
|
Gelatin hydrolysis
|
+
|
|
Hydrogen sulphide test
|
+
|
|
Oxidase test
|
+
|
|
Nitrate Reduction test
|
–
|
|
Utilization of Sugar
|
|
Maltose
|
+
|
|
D-Glucose
|
+
|
|
Sucrose
|
+
|
|
Lactose
|
+
|
|
Inositol
|
+
|
|
D-Xylose
|
+
|
|
D-Fructose
|
+
|
|
Raffinose
|
+
|
|
Arabinose
|
+
|
|
Starch
|
+
|
|
Glycerol
|
+
|
- + = Positive, − = Negative
