Deoxyribonucleic Acid Relatedness of Lactose-Positive Bacillus subtilis Strains and Bacillus amyloliquefaciens

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Abstract
Of 130 strains classified as Bacillus subtilis, 60 fermented lactose and utilized gluconate slowly. High deoxyribonucleic acid relatedness values of 70 to 100% to the type strain (NRRL B-14393) of Bacillus amyloliquefaciens indicated these organisms to be strains of that species. The 70 remaining strains did not ferment lactose, utilized gluconate strongly, and were highly related genetically to the type strain (NRRL NRS-744) of B. subtilis. Lactose fermentation was observed in a standard medium containing 2% lactose instead of the usual 0.5%. Low deoxyribonucleic acid relatedness values of 25 to 37% established that neither group was related to B. pumilus, B. coagulans, B. firmus, or B. licheniformis. The results indicated that lactose fermentation and gluconate utilization are characteristics that can differentiate between B. subtilis and B. amyloliquefaciens.