The Genus Bacillus

By M. Ehling-Schulz, U. Messelhäusser. 2014

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Production of amylases from Bacillus amyloliquefaciens under submerged fermentation using some agro-industrial by-products (2015, unknown): “Firmicutes) according to Niall and Paul (2009).”
Genus bacillus, promising probiotics in aquaculture: Aquatic animal origin, bio-active components, bioremediation and efficacy in fish and shellfish (2019, background): “Bacillus spp. are heterogenous, both phenotypically and genotypically (Slepecky and Hemphill, 2006).”
Silage and the safety and quality of dairy foods: a review (2013, background): “The primary source of most aerobic spore-formers is soil (Claus and Berkeley 1986).”
Main Groups of Microorganisms of Relevance for Food Safety and Stability (2017, unknown): “The family Bacillaceae represents a very large, diverse set of bacteria that have one common yet distinct feature: the ability to make dormant endospores aerobically when challenged with unfavorable growth conditions Main Groups of Microorganisms Chapter | 3 61 (Zeigler & Perkins, 2009).”
Overview of the Antimicrobial Compounds Produced by Members of the Bacillus subtilis Group (2019, background): “The genus Bacillus comprises 377 species1 (last update in January 2019) of Gram-positive, rod-shaped bacteria (Gordon et al., 1973).”