Progress in Food-related Research Focussing on Bacillus cereus

概要

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Bacillus cereus is a gram-positive, rod-shaped, endospore-forming bacterium that occurs ubiquitously and is frequently isolated from soil and food products. When B cereus is present in foods, it can cause spoilage and poisoning. The work of our group is focussed on several properties of B cereus that are of key importance in the food-industry, e. g. sporulation, spore properties, biofilm formation and stress response. This review describes our progress and current research with B cereus isolates from natural and industrial sources that will utilize the fully sequenced and annotated genome of the model strain, B. cereus ATCC 14579.
日本微生物生態学会の論文