芽孢杆菌属（Bacillus）芽孢杆菌属(Bacillus)BacillusCells are straight, rod-shaped, 0.5 to 2.5 m m * 1.2 to 10 mu, often arranged in pairs or chains, with rounded ends or square ends.Bacillus sp.Latin name: (Bacillus, Cohn, 1872)2 morphological description editing cells are straight, rod-shaped, 0.5 to 2.5 mu m x 1.2 to 10 mu m, often arranged in pairs or chains, with rounded ends or square ends. Most of the cells stained in young cultures were gram positive and had flagella with peripheral flagella. Spores oval, oval, cylindrical, round, resistant to many adverse environments. Each cell produces a spore, which is not inhibited by oxygen. Aerobic or facultative anaerobic with a variety of physiological properties of heat, pH, and salt. Heterotrophic bacteria with a fermentation or respiratory metabolism type. Usually, the enzyme is positive. Found in different habitats; a few species are pathogenic to vertebrates and non vertebrates.Type subtilis: Bacillus subtilis (Bacillus).3 detailed information on the compilation of Bacillus spp.Bacillus1 genera of the genus Bacillus; Gram-positive bacteria. Producing spores, aerobic or facultative anaerobic, mostly dynamic, withoutcapsule, mostly hemolytic, usually catalase positive. G+C molar content in DNA was 32 ~ 62%. The genus includes Bacillus anthracis that is pathogenic to humans and animals, Bacillus cereus causing food poisoning, and nearly 50 species of non pathogenic Bacillus subtilis, Bacillus cereus, and Bacillus cereus.Gram positive bacteria. Producing spores; aerobic or facultative anaerobic. Most powerful, without capsule, mostly hemolytic, usually catalase positive. Bacillus anthracis including pathogenic Bacillus anthracis, food poisoning causing Bacillus cereus, non pathogenicBacillus subtilis, Bacillus cereus, Bacillus cereus and the like.Bacillus anthracis capsule, no flagella in artificial culture bacteria showed a long chain arrangement, the formation of oval spore; Bacillus bacteria in the central, but not greater than the cell width; aerobic; spore resistance is very strong, can survive for decades in the dry state; the bacteria mainly herbivores disease, disease a sharp, high mortality; the susceptibility of bacteria by only herbivores, broken skin, gastrointestinal or respiratory tract invades the body, high mortality; available antibiotics and sulfa treatment.4 lactic acid production, a common feature of lactic acid in the genus BacillusThere are also a number of lactic acid producing bacteria in the genus bacillus, among which are economically important species. Forthese lactic acid bacteria, Bacillus should belongto the category of lactic acid bacteria. The common feature of these species is that the cells are rod-shaped and form an endophytic spore. Lactic acid production is usually the same type of fermentation. Most of the contact enzymes were positive.(two) the species of lactic acid in BacillusBacillus subtilis 1.Bacillus coagulans originally developed by Hammer from canned milk rancidity were isolated and described as a new species. Then from the rancidity of food preservation in isolation of these bacteria, they produce L- lactic acid with high concentration, caused by carbohydrate containing canned food rancidity, which caused the people's attention. For some isolates, differences in the morphology of their cells, spores, and cysts between strains were also observed in many studies.These highly differentiated polymorphic strains cause many synonyms. Then through some physiological tests and observed that these strains can be divided into different clusters. Blumenstock from the phenotypic and genotypic characteristics of Bacillus coagulans will be divided into two groups. Nakamura and Blumenstock analyzed the phenotype similar to previously identified as Bacillus coagulans strain. The refolding rate of them with UV spectrophotometer for the determination of DNA chain to regroup, get the strains between the similarity values of DNA. The results show that 30 strains were divided into DNA group, which is associated with two. The 1 group of Bacillus coagulans on behalf of another group of strains of Bacillus andrelated species is similar to the DNA values are low, and the phenotypic characteristics of Bacillus coagulans are different, therefore, as a new species, named Smith bacillus (Bacillus smithii).2. Smith BacillusIf the above is the original identified as Bacillus coagulans strain by re classification and the establishment of the. The strains were isolated from milk, canned food, cheese, milk sugar beet juice.3. Bacillus stearothermophilusBacillus stearothermophilus rod-shaped cells, usually 0.6-1.0um*2.0-3.5um. Spore ellipse, secondary end or end, variable size. Gram reaction variable motion. In the glucose medium most strains can grow actively under anaerobic conditions, until the pH is reduced to 5.3-4.8 is not active. A few strains could not grow under anaerobic conditions. Anaerobic fermentation products are mainly L (+) lactic acid, formic acid, acetic acid and a small amount of ethanol, the ratio of 2:1:1. In some strains of nitrate can promote the anaerobic growth and gas production. Some strains had no such effect or reduction to nitrite. The nutritional needs of the lowest significant differences between strains.The heat resistance of spores and resistance to other adverse environments than other Bacillus in any kind of high temperature. Obviously the vegetative cells sensitive to adverse conditions, such as cooling to room temperature theactivity may lose. (the lowest growth temperature of 30-45 DEG C). Note that this feature must be identified so.This can be found in the following places: bacteria in habitat soil and desert sand, hot springs, marine sediments, compost and food etc.. The vegetative cells in many foods, such as ph>5.0 and suitable temperature can quickly germination and growth, can cause the "flat acid canned food".4. L - lactic acid bacillus (Bacillus laevolacticus)The cell width 0.4-0.7um, Bacillus 0.6-0.8*0.8-1.2um oval cystslightly swollen, movement.The growth of glucose and other carbohydrates, acid production from glucose without gas production, the main production of D (-) lactic acid.Peptidoglycan side chain amino acid linked directly with two more. Methyl quinone is mainly MK-7. Cellular fatty acid - ISO C15:0 and C17:0 fatty acids. Isolated from plant rhizosphere.5. racemic lactic acid bacillus (Bacillus racemilacticus)Production of DL- lactic acid type fermentation with glucose.L lactic acid bacillus and racemic lactic acid bacillus is two Nakayama and Yanoshi (1967) reported that included bacillus in Berger's bacteriology manual position behind the undetermined species within the genus.6. balloon bacillus (Bacillus vesicuiferous)Trinkumuite (1987) reported a new species of lactic acid formationof spore of pneumatocyst. This kind of strains isolated from the gut of lobster.The genus Bacillus (5) identification of 5 Bacillus spore cells, baculovirus, editing, strictly anaerobic, micro aerobic decomposition, lignin, halophilic, decomposition of thiamine, containing more than10%NaCL Omega, alicyclic acid and 515F probe and 1741F probe hybridization, hybridization, and decomposition of pyrite of Bacillus subtilis [1]6 is (Bacillus) two retrieval table editing Bacillus widely exist in nature, many of the hydrolyzed starch, protein, pectin,alginate decomposition, industrial useIn the extraction of amylase, protease, pectinase. Some of them have some antibiotics, can cause human and animal diseases, and some can cause plantCorruption. They are found in soil, water and air, and the nature of material transformation, soil fertility and environmental health are closely related, fromWhat are the major microbial workers will be exposed to, identify problems in the genus bacillus. Liao Yanxiong, Fu Xiaochong (Jiangxi Academy of Sciences Nanchang 330029) Abstract] according to "Berger's Manual of Systematic Bacteriology", proposed the genus Bacillus (Bacilus) of the two index table of species and the genus Bacillus and related genera.Atlas of entryMore pictures*。
