Paenibacillus lentimorbus
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Paenibacillaceae, Genus Paenibacillus, Paenibacillus lentimorbus (Dutky
1940) Pettersson, Rippere, Yousten and Priest 1999.
Historical synonyms:
Bacillus lentimorbus Dutky (1940), Bacillus lentimorbus var. lentimorbus  Krieg (1961).
Vegetative cells are Gram-negative, but sporangia and presporal forms are
Gram-positive; nonmotile, 0.5-0.7 x 1.8-7.0 µm. Spores: ellipsoidal, central  to
terminal, thick-rimmed swelling the sporangia, seldom free. Parasporal crystals may
be produced.
On agar medium form small (< 1 mm), yellow-brownish to cream colonies. Maximum
temperature, 35 ºC; minimum temperature, 20 ºC. Optimal temperature 28-30 ºC.
Grow in anaerobic agar. No growth in nutrient broth or in  2, 5 or 7% NaCl.
More fastidious nutritionally than
P. popilliae.
Can be maintained indefinitely by serial transfer in diphasic J-medium (Haynes and
Rhodes, 1963). No growth at pH 5.7.
Spores withstand at least 85 ºC. Less widespread than P. popilliae
Although sporulation can be evoked by injection of vegetative cells or spores of P. lentimorbus into susceptible grubs, sporulation in
laboratory media has been brought about only by Steinkraus and Tashiro (1955).
Vancomycin sensible. Resistant to 0.001% lysozyme.
Infects the larvae of the  Japanese beetle (Popillia japonica Newman) and the European chafer (Amphimallon majalis
Razoumowsky
); the larvae become milky white because of the prolific production of spores by the bacilli in the hemolymph .
Pure cultures can be isolated most readily from dry films of hemolymph of infected larvae;
Is a weapon for the control and elimination of the Japanese beetle and the European chafer.
  1. Gordon R.E., Haynes W.C., Pang C.H. (1973) – The genus Bacillus . Agriculture Handbook No. 427, U.S.D.A., Washington D.C.
  2. Buchanan R.E., Gibbons N.E., Cowan S.T., Holt J.G., Liston J., Murray R.G.E., Niven C.F., Ravin A.W., Stanier R.W. ( 1974) – Bergey’
    s Manual of Determinative Bacteriology, Eight Edition, The Williams & Wilkins Company, Baltimore.
  3. Priest F.G., 2009. Genus I.  Paenibacillus  Ash, Priest and Collins 1994. In: (Eds.) P.D. Vos, G. Garrity, D. Jones, N.R. Krieg, W.
    Ludwig, F.A. Rainey, K.-H. Schleifer, W.B. Whitman. Bergey’s Manual of Systematic Bacteriology, Volume 3: The Firmicutes,
    Springer, 269-295.
  4. Petterson B., Rippere K.E., Yousten A.A. and Priest F.G., 1999. Transfer of Bacillus lentimorbus and Bacillus popilliae to the genus
    Paenibacillus with emended descriptions of Paenibacillus lentimorbus comb. nov. and Paenibacillus popilliae comb. nov. IJSB
    49, 531-540.
Acid is produced from glucose, galactose, maltose & mannose.
Acid is not produced from mannitol, arabinose, xylose & trehalose.
Negative results for hydrolysis of starch, reduction of nitrate to nitrite, decomposition of casein, Voges-Proskauer test, citrate utilzation,
indole production, gelatin liquefaction,  catalase, phenylalanine deamination, degradation of tyrosine, hydrolysis of urea, oxidase &
dihydroxyacetone.
(c) Costin Stoica
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