Bacillus mesentericus
Bacillus mesentericus is a Gram-positive species of bacteria. Strains of this species may contaminate bread dough, forming a sticky, rope-like texture.[1][2]
| Bacillus mesentericus | |
|---|---|
| Scientific classification | |
| Domain: | Bacteria |
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| Species: | B. mesentericus |
| Binomial name | |
| Bacillus mesentericus Trevisan | |
This species has been experimentally explored as a potential probiotic.[3][4]
References
- Brown, Amy (2014). Understanding Food: Principles and Preparation. Cengage Learning. p. 430. ISBN 9781285954493.
- Hutkins, Robert W. (2006). Microbiology and technology of fermented foods (1st ed.). Chicago, Ill.: IFT Press. p. 291. ISBN 047027624X.
- Rafter, Joseph (10 February 2009). "The effects of probiotics on colon cancer development". Nutrition Research Reviews. 17 (2): 277–84. doi:10.1079/NRR200484. PMID 19079931.
- Nomura, T; Tsuchiya, Y; Nashimoto, A; Yabusaki, H; Takii, Y; Nakagawa, S; Sato, N; Kanbayashi, C; Tanaka, O (Apr–May 2007). "Probiotics reduce infectious complications after pancreaticoduodenectomy". Hepato-gastroenterology. 54 (75): 661–3. PMID 17591036.
Further reading
- Sato, Naoki (January 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.
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