Differentiation of Bacillus anthracis from Bacillus cereus by gas chromatographic whole-cell fatty acid analysis

Lawrence, Daniel P.; Heitefuss, Stefan; Seifert, Horst S. H.

doi:10.1128/jcm.29.7.1508-1512.1991

Cited by 27 publications

(11 citation statements)

References 12 publications

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“…Differential identification of B. cereus, B. anthracis, and B. thuringiensis is by no means easy. The three species share a great number of phenotypic and biochemical characteristics, such as fatty acid composition (15). The similarities in fatty acid composition are such that Lawrence et al (15) state that differentiation among B. thuringiensis, B. anthracis, and B. cereus by using fatty acid gas chromatography is not possible if the bacteria are grown on standard complex media.…”

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confidence: 99%

“…The three species share a great number of phenotypic and biochemical characteristics, such as fatty acid composition (15). The similarities in fatty acid composition are such that Lawrence et al (15) state that differentiation among B. thuringiensis, B. anthracis, and B. cereus by using fatty acid gas chromatography is not possible if the bacteria are grown on standard complex media. Similarly, in a comparative study of enzyme variation, Zahner et al (26) obtained results which grouped B. cereus and B. thuringiensis in a single species.…”

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Arbitrary primer polymerase chain reaction, a powerful method to identify Bacillus thuringiensis serovars and strains

Brousseau

Saint-Onge

Préfontaine

et al. 1993

Appl Environ Microbiol

120

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Arbitrary primer polymerase chain reaction technology has been applied to the identification of commercial strains of Bacillus thuringiensis by using total DNAs extracted from single bacterial colonies as templates.Characteristic DNA banding patterns can be readily and reproducibly obtained by agarose gel electrophoresis.This method has been used to distinguish commercial products containing B. thuringiensis serovar kurstaki (3a3b). When a single primer was used, this method was capable of producing discriminating DNA fingerprints for 33 known serovars. Differentiation from the closely related species BaciUlus cereus is also readily achieved.This technique should prove to be a powerful tool for identification and discrimination of individual B. thuringiensis strains.All of the bacterial colonies used for the AP-PCR were 114

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confidence: 99%

Arbitrary primer polymerase chain reaction, a powerful method to identify Bacillus thuringiensis serovars and strains

Brousseau

Saint-Onge

Préfontaine

et al. 1993

Appl Environ Microbiol

120

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“…seems to be complex with typically 7 or more iso‐ or anteiso‐ forms (Ehrhardt and others ). In case of B. cereus , large amounts of C 16:0 , iso‐C 15:0 , iso‐C 15:0 , iso‐C 17:0 , iso‐C 14:0 , C 15:0 , anteiso‐C 15:0 , and anteiso‐C 13:0 fatty acids are found (Lawrence and others ). Bacillus s train SCH‐1 characterized in our study also showed a higher proportion of C 16:0 iso and iso‐C 17:0 that agrees to the available report.…”

Section: Discussionmentioning

confidence: 99%

Isolation and Characterization of Chitinase‐Producing Bacillus and Paenibacillus Strains from Salted and Fermented Shrimp, Acetes japonicus

Han

Patnaik

Kim

et al. 2014

Journal of Food Science

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Chitinases catalyze the conversion of chitin and are produced by a wide range of bacteria. The biological applications of these enzymes have been exploited in food and pharmaceutical industries. We isolated 2 halophilic chitinase-producing novel strains of bacteria-SCH-1 and SCH-2 from Saeu-jeot, a traditional Korean salted and fermented food made with shrimp (Acetes japonicus). The isolated strains- SCH-1 and SCH-2 were Gram-positive, rod-shaped, endospore-forming facultative anaerobes, with strain SCH-2 showing peritrichous flagella. Molecular characterization of the 16S rRNA gene identified the strains SCH-1 and SCH-2 as Bacillus sp. and Paenibacillus sp. respectively. Basic Local Alignment Search Tool and subsequent phylogenetic analysis of strain SCH-1 showed an identity of 97.83% with Bacillus cereus ATCC 14579 (NR_074540), whereas strain SCH-2 showed an identity of 99.16% with Paenibacillus lautus JCM 9073 (NR_040882). Furthermore, the SCH-1 strain could use glucose, N-acetyl glucosamine, esculin, and maltose as carbon source substrates. Cellular fatty acid analysis showed that iso-C15:0 and anteiso-C15:0 are the major acids in strain SCH-1 and SCH-2, respectively. The SCH-1 strain showed a higher chitinase activity at 15.71 unit/mg protein compared with SCH-2 strain. Chitinase isozymes of Bacillus sp. SCH-1was expressed as 2 bands having sizes of 41 and 50 kDa, and as 4 bands with sizes of 30, 37, 45.7, and 50 kDa in Paenibacillus sp. SCH-2. The rich chitinase activity with the isozyme profiles of the isolated Bacillus and Paenibacillus strains provide advancement in the study of fermentation and may play putative functions in the chitin bioconversion of sea crustacean foods.

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“…is complex, with the presence of seven or more iso-and anteiso-forms (Ehrhardt et al 2010). The relative proportion of iso-and anteiso-branched chain acids, which are prevalent in Bacillus sp., are largely dependent on the ratio of amino acid precursors (leucine, valine and isoleucine) and the corresponding α-keto acids present in growth media (Kaneda 1991;Lawrence et al 1991). This suggests that the versatility of the media with these amino acid precursors affects the fatty acid compositions of Bacillus cultures.…”

Section: Discussionmentioning

confidence: 99%

Characterization of chitinase‐producing Serratia and Bacillus strains isolated from insects

Han

Patnaik

Cho

et al. 2014

Entomological Research

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Chitinases (EC 3.2.1.14) are enzymes that hydrolyze chitin by cleaving β‐1,4 N‐glycosidic bonds. These enzymes have been used for multiple applications in biotechnology, especially for controlling insect pests and phytopathogenic fungi. In the present study, we isolated two chitinase‐producing bacteria strains from insects (strain SCH‐1 from Moechotypa diphysis and strain SCH‐2 from Sphedanolestes impressicollis). Serratia sp. SCH‐1 was a short, rod‐shaped facultative anaerobe, while Bacillus strain SCH‐2 was a rod‐shaped endospore‐forming anaerobe. Strains SCH‐1 and SCH‐2 were identified as Serratia sp. and Bacillus sp., respectively based on 16S rRNA gene sequencing. Strain SCH‐1 shared maximum homology (99.44%) with Serratia nematodiphila DZ0503SBS1 and Serratia marcescens subsp. sakuensis KRED. Strain SCH‐2 had a maximum homology of 99.24% with Bacillus thuringiensis ATCC 10792 and Bacillus toyonensis BCT‐7112. Serratia sp. SCH‐1 contained greater levels of saturated fatty acids, but the concentration of branched acids, especially iso‐C15:0, was highest in Bacillus sp. SCH‐2. Serratia sp. SCH‐1 possessed chitinase activity of 1.59 unit/mg protein after 5 days of incubation in culture medium. In contrast, Bacillus sp. SCH‐2 had a maximum activity of 0.84 unit/mg protein after 4 days of incubation. Chitinase isozymes produced by Serratia sp. SCH‐1 appeared as five bands with sizes of 20, 26, 36, 45 and 54 kDa. Bacillus sp. SCH‐2 showed a chitinase isozyme profile with three bands having sizes of 36, 45 and 50 kDa on SDS‐PAGE gels.

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Differentiation of Bacillus anthracis from Bacillus cereus by gas chromatographic whole-cell fatty acid analysis

Cited by 27 publications

References 12 publications

Arbitrary primer polymerase chain reaction, a powerful method to identify Bacillus thuringiensis serovars and strains

Arbitrary primer polymerase chain reaction, a powerful method to identify Bacillus thuringiensis serovars and strains

Isolation and Characterization of Chitinase‐Producing Bacillus and Paenibacillus Strains from Salted and Fermented Shrimp, Acetes japonicus

Characterization of chitinase‐producing Serratia and Bacillus strains isolated from insects

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