Table 1 Morphological and biochemical characteristics of Halobacillus sp. HAL1 in comparison with related species
Characteristics | 1 | 2 | 3 |
|---|---|---|---|
Morphology | Rods, single, or in chain | Rods, single, or in chain | Rod |
Pigmentation | Yellow orange | white | Orange |
Spore shape | S/E | S/E | E/S |
Spore position | C/ST | C/ST | C/ST |
Motility | − | − | + |
Gram | + | + | + |
NaCl concentration for growth (%, w/v) | |||
 Range | 1–21 | 1–24 | 0.5–30 |
 Optimum | 9 | 10 | 10 |
 Temperature range for growth (°C) | 25–40 | 10–49 | 10–44 |
 pH range for growth | 7–10 | 6–9.6 | 6–9.5 |
Hydrolysis of | |||
 Gelatin | + | + | + |
 Casein | + | + | − |
 Starch | + | + | − |
 Urea | − | − | − |
Acid from | |||
 D-galactose | − | − | + |
 glucose | + | + | + |
 Maltose | + | + | + |
 Xylose | − | − | − |