recently, the production of biosurfactants in bioreactors and their use in various pharmaceutical,chemical and food industries have been developed. optimum production is directly related to the physicochemicalcondition of culture medium (such as ph and temperature) and engineering parameters of bioreactors (such asaeration rate, volume of operation and the amount of energy input). understanding...

the aim of this study was to clone the serine alkaline protease-encoding gene from bacillus subtilis 168. this protease, which can have many applications especially in detergent, may be industrially an important enzyme. for the amplification of the gene, pcr was performed with a pair of primers specifically designed for this purpose. electrophoresis of the pcr product showed the expected band o...

N atto is a traditional Japanese food made by boiling or steaming soybeans and fermenting them with the Bacillus subtilis natto. The bacillus bacteria activate a fermenting process that lends the beans their notoriously sour aroma, nutty flavor, and slippery texture. The Bacillus subtilis natto is a rod-shaped bacterium with a relatively high heat tolerance. Compared to other bacteria that have...

Bacillus subtilis is a Gram-positive soil-dwelling and endospore-forming bacterium in the phylum Firmicutes. B. subtilis strain PY79 is a prototrophic laboratory strain that has been highly used for studying a wide variety of cellular pathways. Here, we announce the complete whole-genome sequence of B. subtilis PY79.

A feeding trial was conducted to investigate the effect of dietary supplementation of Bacillus subtilis LS 1-2 grown on citrus-juice waste and corn-soybean substrate on growth performance, nutrient retention, caecal microbial population and intestinal morphology in broilers. Three hundred twenty d-old Ross chicks were randomly allotted to 4 treatments on the basis of BW in a randomized complete...

The present study was carried out to determine the effects of the inclusion of a spore-forming probiotic (Bacillus subtilis) in laying Japanese quail diets as an alternative to growth-promoting antibiotics to help produce healthy eggs and meat. This experiment was conducted as a completely randomized design with three treatments (control, 0.05% bacitracin methylene disalicylate (BMD), or 0.1% B...

The antibacterial effect of thyme, peppermint, sage, black pepper and garlic hydrosols, widely used in food products as drinks and food additives, were tested for their inhibitory effects against Bacillus subtilis and Salmonella enteritidis. Single and combined hydrosols of previous common herbs were used to evaluate in vitro the antibacterial activity against these pathogenic bacteria. The obt...

Bacillus subtilis is one of the best known Gram-positive bacteria at both the genetic and physiological level. The entire sequence of its chromosome is known and efficient tools for the genetic modification of this bacterium are available. Moreover, B. subtilis and related Bacillus species are widely used in biotechnology, in particular for the production of secreted enzymes. Although bacilli c...

13 strains of bacteria were isolated from 12 shoes that were worn by children aged 6 to 12 for more than half a year. Through morphological observation, physiological and biochemical measurements, as well as 16SrRNA sequence analysis, the bacteria were identified as follows: Bacillus licheniformis, Bacillus subtilis (5 subspecies), Bacillus spore (3 subspecies), Bacillus anthracis, Staphylococc...