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Alkalihalobacillus clausii (synonym Bacillus clausii) is a rod-shaped, motile, and spore-forming bacterium that lives in the soil but is also a natural microbiota of the mammalian gastrointestinal tract.
Heyndrickxia coagulans (formerly Bacillus coagulans) is a lactic acid–forming bacterial species. This species was transferred to Weizmannia in 2020, [ 1 ] then to Heyndrickxia in 2023. [ 2 ]
The name Alkalihalobacillus is composed of the prefix "alkali-" (from the Arabic article and noun al galiy, which translates to 'the ashes of saltwort'), the prefix "halo-" (from the Greek noun hals/halos, meaning salt) and suffixed by "-bacillus" (from the Latin noun bacillus, referring to 'a small staff or rod' and Bacillus, a bacterial genus ...
Bacillus (Latin "stick") is a genus of Gram-positive, rod-shaped bacteria, a member of the phylum Bacillota, with 266 named species.The term is also used to describe the shape (rod) of other so-shaped bacteria; and the plural Bacilli is the name of the class of bacteria to which this genus belongs.
Pages in category "Bacillus" The following 60 pages are in this category, out of 60 total. ... Bacillus clarkii; Alkalihalobacillus clausii; Heyndrickxia coagulans;
Lederbergia is composed of species originally belonging to the genus Bacillus, whose complicated evolutionary interspecies relationships has been long under scrutiny by the scientific community. [ 4 ] [ 5 ] The polyphyletic nature of the genus occurred as a result of the vague criteria used to assign species into the clade . [ 6 ]
This list of sequenced eubacterial genomes contains most of the eubacteria known to have publicly available complete genome sequences.Most of these sequences have been placed in the International Nucleotide Sequence Database Collaboration, a public database which can be searched [1] on the web.
The lactic acid bacteria (LAB) are either rod-shaped (), or spherical (), and are characterized by an increased tolerance to acidity (low pH range).This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid).