Bacillus subtilis

Bacillus subtillus: Bacillus subtilis is a Gram-positive bacterium,rod-shaped,catalase-positive.It was originally named Vibrio subtilis.Bacillus subtilis by Ferdinand Cohn in 1872.As other members of the genus Bacillus. it can form an endospore,B. subtilis is a facultative aerobe.And considered as an obligate aerobe until 1998. B. subtilis is heavily flagellated. Whice gives it the ability to move quickly in liquids.B.subtilis has proven highly amenable to genetic manipulation,and has become widely

Responses to environmental stress have been described in Escherichia coli and Bacillus subtilis. These studies have shown that bacteria display elaborate responses to environmental stress which improve survival by altering bacterial physiology. The SOS response is induced when bacteria are threatened by the presence of agents that cause DNA damage which enhance the bacterium’s ability to repair DNA and inhibit cell division,[26]. The stringent response, in the face of nutrient limitation, decreases

Motivation: The objective of this set of practicals is to emulate the creation of a model describing riboflavin biosynthesis in Bacillus subtilis able to support the development of a strategy for increas-ing riboflavin production. Results: In this practical series, we walked through the practice of conceptualising a problem and experienced some software for pre-existing network exploration in order to obtain information to solve it. This process led to the realisation of an ER model with high level

Effect of Temperature on Amylase Production in Bacillus subtilis Grace Ann Nader Background Amylase is an enzyme, produced by plants, animals, and microorganisms, that is used to break down starches into smaller monomers, that can then be transferred through the cell wall and metabolized by organisms. Amylase plays a huge role in the food and textile industry as well. Amylase hydrolyzes starch molecules into polymers composed of glucose units, which are used to create glucose, fructose syrups, modified

Introduction- Spices, have been around for thousands of years. Spices would be used in food to flavor it, giving it tastes like spicy or sour. The spices back then would be cherished as tradeable goods to other countries for a trade of currency, but soon the early cultures found out that the spices they were trading could be used to prevent food spoilage. As an antimicrobial, many spices could be helpful to get rid of the bacteria that can be found on food, or to preserve the food as well. Bacteria

Introduction Biofuels, derived from living organisms rather than petroleum-laden rock, are the focus of current energy research. The need for biofuels and alternative sources of energy will be necessary as the earth’s resources begin to diminish. In cohesion with this concern, the current uses of fossil fuels are a concern as the environment pays an incredible toll for our overuse of this resource. Many have attempted to replace petroleum fuel with the first generation biofuels would require

           The only way to ensure that sterilization has occurred is to use the biological monitoring methods. This is because these are the only tests done which show whether or not actual microbial life has been killed. Biological methods are the only ones which are recommended by the CDC (Centers for Disease Control and Prevention), the AAMI (Association for the Advancement of Medical Instrumentation), the AMA (American Medical Association), OSHA

antibiotics, and it may therefore be useful to know which antibiotic that attacks the bacteria. The purpose of this report is to analyze how antibiotics including Chloramphenicol and Ampicillin affect the growth rate of bacteria Escherichia coli and Bacillus subtilis. Which antibiotic is the most effective or least effective in inhibiting the growth rate of these two bacteria respectively? In the article Growth Chart (www.vetbact.org, 2015-11-19) it was written that bacteria are unicellular organisms that

BIO 206 Kara L. Smith Final Written Assignment 12/3/2014 Defining Ecotype via analysis of Ecological Speciation within a Subspecies of Bacillus subtilis What defines a species? Prior to modern molecular understanding of evolution, defining a species was mainly determined by use of morphology and the fossil record. However, now evolutionary biologists can analyze evolution at the molecular level, with even a simple substitution leading to a significant change in the fitness of an organism. The

The extracellular thermostable phytase gene was isolated from the soil bacteria Bacillus subtilis ARRMK33 (BsPHYARRMK33). The gene had an open reading frame of 1152 bp and it encoded 383 amino acid residues of a protein with a putative leader peptide of 27 amino acids. According to the insilico analysis of the phytase gene, the phytase from BsPHYARRMK33 is closely related to Bacillus subtilis sp. phytase proteins and has no similarities to other phytases. In silico analysis of this phytase disclosed