SGM Journals
Original Papers Relating To Systematic Bacteriology

Bacillus amyloliquefaciens sp. nov., nom. rev.

F. G. Priest, M. Goodfellow, L. A. Shute, R. C. W. Berkeley

  • *↵Corresponding author.

    • International Journal of Systematic Bacteriology 1987; 37(1):69–71 · https://doi.org/10.1099/00207713-37-1-69

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    Summary auto-generated

    This paper revives the bacterial species name Bacillus amyloliquefaciens, which had lost standing in bacterial nomenclature after not appearing on the Approved Lists of Bacterial Names since 1980. Although B. amyloliquefaciens is phenotypically similar to B. subtilis, the authors present multiple lines of evidence supporting its status as a distinct species. DNA homology studies show that B. amyloliquefaciens shares less than 25% homology with B. subtilis DNA, well below the 50-60% threshold for same-species classification. Additionally, numerical analysis of phenotypic features, API biochemical tests, pyrolysis gas-liquid chromatography, and enzyme electrophoresis profiles all enable discrimination between these species. Key distinguishing characteristics include the inability of most B. amyloliquefaciens strains to hydrolyze DNA and pectin, failure to produce acid from inulin, and formation of long cell chains. The type strain is designated as ATCC 23350. This revival is justified both scientifically and practically, as B. amyloliquefaciens is responsible for industrial production of α-amylase and protease, and maintaining separate nomenclature avoids confusion regarding enzyme secretion and metabolic properties.

    Key findings

    • B. amyloliquefaciens shares less than 25% DNA homology with B. subtilis, supporting separate species status despite phenotypic similarity
    • Multiple discriminatory methods (API tests, pyrolysis chromatography, enzyme electrophoresis) can distinguish B. amyloliquefaciens from B. subtilis and related species
    • B. amyloliquefaciens strains are characterized by inability to hydrolyze DNA and pectin, failure to produce acid from inulin, and frequent long cell chain formation
    • The type strain ATCC 23350 is formally designated for the revived species Bacillus amyloliquefaciens
    • Industrial significance of B. amyloliquefaciens in enzyme production justifies maintaining separate nomenclature from B. subtilis

    This summary was generated automatically from the article PDF and is not part of the original publication. Refer to the PDF for the authoritative text.

    Abstract

    The name “Bacillus amyloliquefaciens” Fukomoto 1943 was not included on the Approved Lists of Bacterial Names and has not been validly published since 1 January 1980; hence, it has lost standing in bacterial nomenclature. The taxon to which this name is applied is a distinct entity, and it can be distinguished from other named species of Bacillus. Consequently, the name Bacillus amyloliquefaciens is revived for the same organism to which the name originally referred. The type strain of Bacillus amyloliquefaciens is strain ATCC 23350.