Bacillus mesentericus
Bacillus mesentericus is an obsolete name historically applied to several bacteria in the genus Bacillus. The name was not included in the Approved Lists of Bacterial Names published in 1980 and does not have standing in prokaryotic nomenclature.[1] Strains historically identified as B. mesentericus have subsequently been assigned to Bacillus subtilis and other related species.[2]
The name was historically associated with bacteria causing rope spoilage of bread, characterized by a sticky and stringy degradation of the crumb. Modern studies have shown that rope spoilage can be caused by several species, including B. subtilis, Bacillus amyloliquefaciens, Bacillus licheniformis and Bacillus pumilus.[3]
A probiotic strain historically known as Bacillus mesentericus TO-A has also been used in commercial preparations. Genetic analysis based on the 16S rRNA gene, several protein-coding genes and DNA–DNA hybridization identified this strain as Bacillus subtilis subsp. subtilis.[2]
References
[edit]- ↑ Skerman, V. B. D.; McGowan, Vicki; Sneath, P. H. A. (1980). "Approved Lists of Bacterial Names". International Journal of Systematic Bacteriology. 30 (1): 225–420. doi:10.1099/00207713-30-1-225.
- 1 2 Sato, Naoki; Seo, Genichiro; Benno, Yoshimi (2014). "Development of Strain-Specific PCR Primers for Quantitative Detection of Bacillus mesentericus Strain TO-A in Human Feces". Biological & Pharmaceutical Bulletin. 37 (1): 123–129. doi:10.1248/bpb.b13-00641. PMID 24389488.
- ↑ Pacher, Nicola; Burtscher, Johanna; Johler, Sophia; Etter, Danai; Bender, Denisse; Fieseler, Lars; Domig, Konrad J. (2022). "Ropiness in Bread—A Re-Emerging Spoilage Phenomenon". Foods. 11 (19): 3021. doi:10.3390/foods11193021. PMC 9564316. PMID 36230100.
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