Talk:Bacillus subtilis

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Name change?

I understand the name was recently changed to Bacillus Atropheus as part of a standardizing process. Perhaps someone with more knowledge of wikipedia could rename or redirect or whatever.

Actually, two reference strains that had been classified as B. subtilis were re-classified based on DNA homology testing as a new species, B. atrophaeus (Nakamura 1989). In other words, just a couple of B. subtilis strains were affected. (see original citation). MarcoTolo 21:07, 11 March 2006 (UTC)

Common name?

what's the common name of Bacillus subtilis?

That I'm aware of, Bacillus subtilis doesn't have a "common name". -- MarcoTolo 00:08, 26 July 2007 (UTC)

Ropiness

Under Pathogenesis, what is "ropiness" caused in bread?? 202.36.179.66 23:11, 25 July 2007 (UTC)

"Ropiness" occurs when bacterial contamination leads to mucus-like, sticky, and stringy dough - i.e. like lots of little ropes. The condition is caused by the production of long chain polysaccharides by the bacteria. -- MarcoTolo 00:08, 26 July 2007 (UTC)

Bacteria in nature are commonly colonial living and dependent on each others excreation of reagents essential for energy production. Only a few bacteria species can without hazzle be grown in laboratory because of the required colonial symbiosis. The Polysaccharide excreted creates a web like structure of very sticky goo(No material has yet been found where this goo will not stick) which create the habitat of bacteria colonies. Lord Metroid 20:30, 26 October 2007 (UTC)

Use in Probiotic Products

I would like to see some discussion of the use of bacillus subtilis in a number of probiotic products including Primal Defense and ThreeLac (also FiveLac from the same company). The maker of a competing probiotic product is distributing literature claiming that bacillus subtilis can be harmful according to some studies. —Preceding unsigned comment added by 71.198.221.25 (talk) 02:10, 8 November 2007 (UTC)

Certain strains B subtilis have been found to produce a toxin that has been linked to food poisoning. Other strains are classified safe for use in food products. — Preceding unsigned comment added by Wikashai (talk • contribs) 11:27, 22 May 2012 (UTC)

Amylase/Lipase Testing

Is it worth mentioning at the top that it is amylase and lipase positive as these are some simple tests that can be done to differentiate between common bacterial species. TheTrojanHought (talk) 19:28, 28 January 2008 (UTC)

Severe hepatotoxicity?

I was hoping to find some more about supposed "severe hepatotoxicity" that is mentioned in the abstract of this publication: Severe hepatotoxicity following ingestion of Herbalife® nutritional supplements contaminated with Bacillus subtilis. Unfortunately I do not have access to the full publication.—Preceding unsigned comment added by 82.95.60.206 (talk • contribs) 19:23, 3 December 2008

See reply here -- MarcoTolo (talk) 19:44, 3 December 2008 (UTC)

Bad syntax

the syntax of the sentence beginning 'recombinants', under 'uses' is so fouled up that no one can correct it except the original author. no on else can tell what it's supposed to mean.Toyokuni3 (talk) 22:33, 22 December 2009 (UTC)

Point about not being an obligate aerobe

The sentence at the end of the opening paragraph does not make sense to me. It says:

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.

I think this means that several Bacillus species have not historically been classified as obligate aerobe, and, while B. subtilis historically has been so classified, recent research demonstrates that to be false.

This seems like a very fine point to put in the opening. Would it be acceptable to move this into its own section? If it is really important information, perhaps it could be changed to something like: Recent research demonstrates that B. subtilis will grow with or without oxygen although historically it was classified as an obligate aerobe. Chimodori (talk) 02:44, 21 December 2011 (UTC)

Natto strain

What is the natto strain now called? There is a sentence that says:

A strain of B. subtilis formerly known as Bacillus natto is used in the commercial production of the Japanese food natto, as well as the similar Korean food cheonggukjang.

The natto article uses Bacillus subtilis, Bacillus natto and Bacillus subtilis natto. According to the Japanese page for the natto bacterium JA:納豆菌, it is called Bacillus subtilis var. natto. Chimodori (talk) 02:52, 21 December 2011 (UTC)

Camel Dung in World War Two?

I've seen it claimed that this was used in World War II to fight dysentery, and that it was found in camel dung. Is there any evidence that this is actually the case? The history section is a little light on details. Example: http://www.rense.com/general4/bac.htm71.211.145.197 (talk) 04:49, 17 June 2012 (UTC)

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Transformation

I am very new at editing Wiki pages and have never used the talk page. This is my attempt to see how it works. Do you think that it is correct to describe "natural bacterial transformation" as the transfer of DNA from one bacterium to another through the surrounding medium. Should we define it as uptake of exogenous DNA and keep the concept of donor bacterium for conjugation? --Bbbmar (talk) 16:51, 19 February 2019 (UTC)

Bacitracin / var Tracy I?

The globally popular medications neosporin and polysporin both contain the medication Bacitracin, which is produced by the "Tracy I" variant of this bacteria. Surely that deserves a mention somewhere? Or is it already there (or on another page) where I can't find it?

Riventree (talk) 10:52, 1 June 2019 (UTC)

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