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Table 1 Classification and general features of Bacillus cereus strain FORC_005 [6]

From: Complete genome sequence of Bacillus cereus FORC_005, a food-borne pathogen from the soy sauce braised fish-cake with quail-egg

MIGS ID

Property

Term

Evidence codea

 

Classification

Domain Bacteria

TAS [7]

  

Phylum Firmicutes

TAS [810]

  

Class Firmibacteria

TAS [8, 9, 11]

  

Order Bacillales

TAS [8, 9, 12, 13]

  

Family Bacillaceae

TAS [8, 9, 13, 14]

  

Genus Bacillus

TAS [8, 9, 13, 15]

  

Species Bacillus cereus

TAS [8, 9, 13, 16]

  

Strain FORC_005

 
 

Gram stain

Positive

TAS [17, 18]

 

Cell shape

Rod

TAS [17, 18]

 

Motility

Motile with peritrichous flagella

TAS [17, 18]

 

Sporulation

Endospore-forming

TAS [8]

 

Temperature range

10 °C–50 °C

TAS [8, 17]

 

Optimum temperature

28–35 °C

TAS [8]

 

pH range; Optimum

4.9–9.3; 6.0–7.0

TAS [17]

 

Carbon source

Glucose, Aesculin

TAS [19]

MIGS-6

Habitat

Ubiquitous; especially in soil

TAS [17, 18]

MIGS-6.3

Salinity

0–7.5 % NaCl (w/v)

TAS [17]

MIGS-22

Oxygen requirement

Facultative anaerobes

TAS [17, 18]

MIGS-15

Biotic relationship

free-living

NAS

MIGS-14

Pathogenicity

Diarrhea, emesis in human

NAS

MIGS-4

Geographic location

Incheon, South Korea

IDA

MIGS-23

Isolation

Korean soy sauce braised fish-cake with quail-egg

IDA

MIGS-5

Sample collection

March 2014

IDA

MIGS-4.1

Latitude

37.27 N

IDA

MIGS-4.2

Longitude

126.42 E

IDA

MIGS-4.4

Altitude

Not reported

 
  1. a Evidence codes - IDA inferred from direct assay, TAS traceable author statement (i.e., a direct report exists in the literature), NAS non-traceable author statement (i.e., not directly observed for the living, isolated sample, but based on a generally accepted property for the species, or anecdotal evidence). These evidence codes are from the Gene Ontology project [20]