Bacillus subtilis is a Gram-positive, catalase-positive bacterium commonly found in soil. A member of the genus Bacillus, B. subtilis has the ability to form a tough, protective endospore, allowing the organism to tolerate extreme environmental conditions. Unlike several other well-known species, B. subtilis has historically been classified as an obligate aerobe, though recent research has demonstrated that this it not strictly correct. }}

Pathogenesis

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B. subtilis is not considered a human pathogen; however it may contaminate food but rarely causes food poisoning. Its spores can survive the extreme heating that is often used to cook food, and it is responsible for causing ropiness in spoiled bread. Nevertheless, a strain of B. subtilis formerly known as Bacillus natto is used in the commercial production of the Japanese delicacy natto as well as the similar Korean food cheonggukjang. Other strains of B. subtilis also have commercial applications. For instance, B. subtilis strain QST 713 (marketed as QST 713 or Serenade™) has a natural fungicidal activity, and is employed as a biological control agent.^, }}

Uses

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B. subtilis is used as a soil innoculant in horticulture and agriculture.

B. subtilis as a model organism

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B. subtilis has proven highly amenable to genetic manipulation, and has therefore become widely adopted as a model organism for laboratory studies, especially of sporulation, which is a simplified example of cellular differentiation. In terms of popularity as a laboratory model organism B. subtilis is often used as the Gram-positive equivalent of Escherichia coli, an extensively studied Gram-negative rod.

References

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See also

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• Adenylosuccinate Lyase Deficiency

Bacillus subtilis Spore.jpg | Bacillaceae

Bacillus subtilis | Bacillus subtilis | Bacillus subtilis | 枯草菌 | 枯草桿菌