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Table 2 Microscopic, biochemical and physiological properties of Bacillus species isolated from fermenting African oil bean seed

From: Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food

Bacterial strains
Xterization tests	Bs1	Bs2	Bs3	Bs4	Bs5	Bs6	Bs7	B11	B12	B13	B14	B15
Gram reaction	+	+	+	+	+	+	+	+	+	+	+	+
Catalase	+	+	+	+	+	+	+	+	+	+	+	+
Casein hydrolysis	+	+	+	+	+	+	+	+	+	+	+	+
Gelatin liquefaction	+	+	+	+	+	+	+	+	+	+	+	+
Starch hydrolysis	+	+	+	+	+	+	+	+	+	+	+	+
Methyl red	+	-	+	+	-	+	+	+	+	+	+	-
Voges-Proskaeuer	+	+	+	+	+	-	+	+	+	+	+	+
Citrate utilization	+	+	+	+	+	+	+	+	+	+	+	+
Oxidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
H ₂ S production	+	+	+	+	+	+	+	+	+	+	+	+
Sugar fermentation
Fructose	A	A	A	A	A	A	A	A	A	A	A	A
Galactose	A	A	A	A	A	A	A	A	A	A	A	A
Glucose	A	A	A	A	A	A	A	AG	A	AG	AG	A
Lactose	A	A	A	A	A	A	A	A	A	A	A	A
Maltose	A	A	A	A	A	A	A	A	A	A	A	A
Mannitol	A	A	A	A	A	A	A	A	A	A	A	A
Sucrose	A	A	AG	A	A	A	A	AG	A	A	A	A
Xylose	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND

Key: + = positive, - = negative, A = acid production, AG = acid production with gas, ND = Not determined, Bs = Bacillus subtilis, Bl = Bacillus licheniformis.

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