Bacillus+pumilus

//Bacillus pumilus//


 * __ Taxonomic Classification: __**


 * Kingdom: Bacteria **
 * Phylum: Firmicutes **
 * Class: Bacilli **
 * Order: Bacillaales **
 * Family: Bacillaceae **
 * Genus: Bacillus **
 * Species: B. pumilus **

//**__ Morphology __**// //**B. pumilus**// //**are rod shaped, aerobic, motile with peritrichous flagella, gram positive, 2.0-3.0 x 0.6-0.7 um, spore forming, naturally occurring soil microorganism. Morphology of the colony may vary from wrinkled to irregular and most are opaque. Ideal pH for**// //**B. pumilus**// //**is 4.5 - 9.5 and the temperatures that they will grow in vary from 5-50 degrees C.**//


 * __Test results for identification:__**
 * Indole production –**
 * Citrate utilization +**
 * Methyl red +**
 * Voges- Proskauer +**
 * Oxidase –**
 * Catalase +**
 * Starch hydrolysis –**
 * Nitrate reduction –**
 * Casein hydrolysis +**
 * Gas production from glucose –**

//B. pumilus// is used in livestock/poultry feed. It is advertised as an absorption-promoting probiotic bacteria that can improve immune function and stress resistance of animals and is sold by the Sukahan Corporation in China. Use of //B. pumilus// as a fungicide has been approved by the EPA. In December, 2004 approved use of Strain QST 2808 was granted for control of various fungal diseases on crops. Other functions for this microorganism include playing a vital role in pesticides against the Mediterranean fruit fly (medfly), //Ceratitis capitata. This fruit fly has been able to migrate to 5 continents and is responsible for millions of dollars every year in lost revenue for farmers. A new strain of B. pumilus (15.1) was identified// //to be toxic to C. capitata////.// An isolated //B. pumilus// strain designated XH195 is capable of producing acetoin by fermentation of a sugar substrate. Acetoin is a popular food (butter) flavoring used to enhance the flavorings of cream, yogurt, cheese and beer. It can be produced by plants but it is not cost efficient for the commercial food industry to do so. Microbial fermentation is an important biological method for acetoin production. There have been experiments and reports of a few pending patents on this method, however most of the production of acetoin is still restricted to laboratory studies. Isolating a high-yield, acetoin-producing bacterial strain is important for fermentative acetoin production and will result in high rewards for the winner. //B. pumilus// is considered by most to be harmless to humans but it has been suggested that this bacteria may have caused cases of skin infections and bacteremia. There have been documented cases of **c**entral venous catheter infection caused by //B. pumilus// in immunocompromised children and despite the use of antibiotics the catheters had to be removed in order for the infection to clear up. //B. pumilus// has toxic properties; it has a cytopathic effect on Vero cells, haemolytic activity and lecithinase production. This microorganism produces a toxin that has been detected in guinea pigs with experimentally induced enterocolitis associated with clindamycin. In controlled environments B. pumilus has shown zones of inhibition (Kirby-Bauer) when using the following antibiotics: **amoxicillin, ciproflaxin, gentamycin, cotrimoxazole, chloramphenicol, bacitracin, kanamycin, erythromycin and penicillin.**
 * __Uses:__**
 * __Pathogenic Qualities:__**

__References:__ http://www.alibaba.com/showroom/bacillus-pumilus.htm [] [] [] [] [] [] h[|ttp://redchillies.us/wp-content/uploads/2010/02/popcorn_homemade-008-935x1024.jpg]