Table 1 Biochemical and growth characteristics of the halophilic bacterial isolates of Lunsu
Cellular/biochemical and growth parameter | Halophilic bacterial isolate | ||||||
|---|---|---|---|---|---|---|---|
SS1 | SS2 | SS3 | SS5 | SS8 | |||
A | Cell morphology | Rods | Rods | Rods | Rods | Cocci | |
B | Motility | + | + | + | + | + | |
C | Pigmentation | Pale yellow | Whitish | Yellowish | Whitish | Creamish | |
D | Gram’s reaction | + | – | + | – | – | |
E | Catalase | + | + | + | + | – | |
F | Oxidase | – | + | – | + | + | |
G | Nitrate | – | + | – | – | + | |
H | Urease | – | + | + | + | + | |
I | Mannitol fermentation | + | _ | + | _ | _ | |
J | NaCl (%) optimum concentration (range) | 11.6 (3.8–26.1) | 4.3 (0–8.7) | 11.6 (3.8–26.1) | 8.7 (14.5) | 2.9 (0–8.7) | |
K | KCl (%) optimum concentration (range) | _ | 3.7 (0–7.4) | _ | 7.4 (0–14.8) | 3.7 (0–7.4) | |
L | pH for growth (optimum pH (range) | 9 (7–12) | 7 (6–12) | 9 (7–12) | 8 (6–12) | 7 (6–8) | |
M | Temperature (°C) optimum temperature (range) | 37 (25–40) | 37 (25–40) | 37 (25–40) | 37 (15–40) | 30 (15–37) | |
N | Glucose | Yeast extract | – | – | – | – | – |
O | Glucose | Beef extract | + | + | – | + | + |
P | Glucose | Peptone | + | + | – | + | + |
Q | Glucose | Casein hydrolysate | + | + | + | + | + |
R | Raffinose | Casein hydrolysate | – | – | – | + | – |
S | Lactose | Casein hydrolysate | – | – | – | + | – |
T | Trehalose | Casein hydrolysate | – | – | – | + | – |
U | Starch | Casein hydrolysate | – | – | – | + | – |
V | Galactose | Casein hydrolysate | – | – | – | + | – |
W | Fructose | Casein hydrolysate | – | – | – | + | – |
X | Sucrose | Casein hydrolysate | – | – | – | + | – |
Y | Sorbitol | Casein hydrolysate | – | – | – | + | – |
Z | Glycerol | Casein hydrolysate | – | – | – | + | – |