Paenibacillus macerans
Taxonomy
Morphology
Growth conditions
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Paenibacillaceae, Genus Paenibacillus, Paenibacillus macerans
(
Schardinger 1905) Ash, Priest and Collins 1995.
Hystorical synonyms:
Bacillus macerans (Schardinger 1905), Aerobacillus macerans (Schardinger 1905) Donker 1926, Zymobacillus
macerans
(Schardinger 1905) Kluyver and van Niel 1936, Bactrillum macerans     (Schardinger 1905) Pribram 1933, Bacillus
acetoethylicum
Northrop et al. 1919, B. betanigrificans Cameron et al. 1936, B. soli Alarie and Gray 1947, Aerobacillus schuylkilliensis
Eisenberg 1942,
B. vagans Alarie and Gray 1947.
Gram-positive, Gram-variable or Gram negative rods, 2.5-5.0 x 0.5-0.7 μm. Motile by
peritrichous flagella. Ellipsoidal, terminal or subterminal spores, swelling the
sporangia. No capsule present.
Colonies on nutrient agar are thin , round to spreading. On glucose agar may be
more opaque; not mucoid. Growth  at pH 5,7; no growth in  5% NaCl. Aerobic,
facultatively anaerobic. Growth temperature  from  5-20 ºC to 40-50 ºC, optimum 30 ºC.
Multiply in plant materials at elevated temperatures. Spores are relatively scarce in soil.
Isolated from bovine abortus. Accidentally human pathogen (bacteremia, septicaemia).
  1. Bîlbîie V., Pozsgi N., 1985, Bacteriologie Medicală, vol.ll, Ed. Medicală, Bucureşti.
  2. Gordon R.E., Haynes W.C., Pang C.H. (1973) – The genus Bacillus . Agriculture Handbook No. 427, U.S.D.A., Washington D.C.
  3. 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.
  4. Buiuc D., Negut M. , 1999. Tratat de Microbiologie Clinica, Editura Medicala, Bucuresti.
  5. 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.
Crystalline (Schardinger) dextrins are produced typically from starch.
Ethanol and acetic acid are produced in the early stages of glucose fermentation
followed by the disappearance of formate and acetate with gas (H
2 and CO2) and
acetone production.

Positive results for catalase, hydrolysis of chitin, starch hydrolysis, gelatin liquefaction, reduction of nitrate to nitrite, acid production
from glucose (with gas production), fructose, maltose, trehalose, salicin, arabinose, xylose and mannitol.

Negative results for Voges-Proskauer test, indole production, H
2S production, decomposition of casein, degradation of tyrosine &
dihydroxyacetone production.

Variable results for utilization of citrate as a source of carbon, nitrogen fixation & hydrolysis of pectin.
(c) Costin Stoica
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