Bacillus subtilis
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| Bacillus subtilis (Ehrenberg 1835) Cohn 1872 |
Bacillus subtilis is a Gram-positive, catalase-positive bacterium commonly found in soil.[1] 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 is not strictly correct.[2]
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[edit] Pathogenesis
B. subtilis is not considered a human pathogen; it may contaminate food but rarely causes food poisoning.[3] B. subtilis produces the proteolytic enzyme subtilisin which has been shown to be a potent occupational allergen with NIOSH exposure limits.[4],[5] B. subtilis 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.[6],[7]
[edit] B. subtilis as a model organism
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.[8] It is also heavily flagellated, which gives B.subtilis the ability to move quite quickly. 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.
[edit] Uses
B. subtilis is used as a soil inoculant in horticulture and agriculture. B. subtilis has been used for a biowarfare simulant during Project SHAD (aka Project 112).[1] B. subtilis hazard status is under dispute.[2]
Enzymes produced by B. subtilis and B. licheniformis are widely used as additives in laundry detergents.
[edit] References
- ^ Madigan M; Martinko J (editors). (2005). Brock Biology of Microorganisms, 11th ed., Prentice Hall. ISBN 0-13-144329-1.
- ^ Nakano MM, Zuber P (1998). "Anaerobic growth of a "strict aerobe" (Bacillus subtilis)". Annu Rev Microbiol 52: 165-90. DOI:10.1146/annurev.micro.52.1.165. PubMed.
- ^ Ryan KJ; Ray CG (editors) (2004). Sherris Medical Microbiology, 4th ed., McGraw Hill. ISBN 0-8385-8529-9.
- ^ Flindt MLH (1969) (2002). "Papers that have changed the practice of occupational medicine: 'Pulmonary disease due to inhalation of derivatives of Bacillus subtilis containing proteolytic enzyme'". Occup Med (Lond) 52 (1): 58-63; discussion 57-8. PMID 11872797.
- ^ Flindt M (1969). "Pulmonary disease due to inhalation of derivatives of Bacillus subtilis containing proteolytic enzyme". Lancet 1 (7607): 1177-81. PMID 4181838.
- ^ Bacillus subtilis Strain QST 713 (006479) Biopesticide Registration Action Document. US EPA: Pesticides: Regulating Pesticides. Retrieved on 2006-04-27.
- ^ Gielen S, Aerts R, Seels B (2004). "Biocontrol agents of Botrytis cinerea tested in climate chambers by making artificial infection on tomato leafs". Commun Agric Appl Biol Sci 69 (4): 631-9. PubMed.
- ^ Branda S, González-Pastor J, Ben-Yehuda S, Losick R, Kolter R (2001). "Fruiting body formation by Bacillus subtilis". Proc Natl Acad Sci U S A 98 (20): 11621-6. PMID 11572999.
