“…A wide range of bacteria [38], including Sporosarcina pasteurii [2,[46][47][48][49][50][51][52][53][54][55], Bacillus Subtilis [14,[16][17][18]40,[56][57][58][59], Bacillus Cereus [20,60,61], and Bacillus Megaterium [23,24,62,63], as well as enzymes isolated from plants, such as Jack bean [42,45,64] and soybean [36,41,44], have been investigated in the literature. Navigating through the literature, however, it can be observed that Sporosarcina pasteurii (S. pasteurii) is the most widely employed bacteria, as it demonstrates a higher rate and quality of calcium carbonate precipitation due to its species characteristics [65,66].…”