The Gram-positive cells are rod-shaped, with dimensions of 3.0–5.9 μm long by 1.2–1.6 μm wide. Swollen sporangia produce oval endospores. It has an optimal growth temperature of 25 °C (77 °F), with a minimum of 9 °C (48 °F). Its optimum growth pH is 8.0, but can grow in the range 6.0–9.0. It is a facultative anaerobe. When cultured for two days at 25 °C (77 °F) on agar plates containing trypticase soy agargrowth medium, the resulting colonies are whitish and somewhat translucent and glossy, round and slightly raised off the surface, measuring 1–2 mm in diameter.[1]
In standard tests of physiological characteristics, the bacterium was able to hydrolyse starch, but not casein nor gelatin, and it was able to produce acid from both of the sugars lactose and raffinose. It does not have the ability to reduce nitrate.[1]
Paenibacillus tylopili can degrade the polymer chitin, a major component of fungal cell walls. It lacks the ability to break down N-acetylglucosamine.[1]
^ abcdefKuisiene N, Raugalas J, Spröer C, Kroppenstedt RM, Stuknyte M, Chitavichius D (2008). "Paenibacillus tylopili sp.nov., a chitinolytic bacterium isolated from the mycorhizosphere of Tylopilus felleus". Folia Microbiologica. 53 (5): 433–37. doi:10.1007/s12223-008-0066-2. PMID19085079. S2CID7997315.
