Research Article

Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand

Table 1

Morphology and gram stain technique classification of the 9 bacterial isolates grown on solid agar medium containing 20% () of sucrose.

Isolate codeColony morphologyCell type
SizeShapeOpacityMarginSurfaceGramShape

B-1LargeIrregularOpaqueUndulateRough+Bacilli
B-2LargeIrregularOpaqueUndulateWrinkled+Bacilli
B-3LargeIrregularTranslucentUndulateRough+Bacilli
B-4LargeRoundTranslucentEntireWrinkled+Bacilli
B-5LargeRoundOpaqueEntireWrinkled+Bacilli
B-6LargeRoundTransparentEntireSmooth+Bacilli
B-7LargeRoundTranslucentEntireSmooth+Bacilli
B-8LargeRoundTranslucentEntireRough+Bacilli
B-9SmallRoundTranslucentEntireSmoothā€”Cocci