Fermentibacillus

Fermentibacillus is a genus of bacteria within the family Bacillaceae. The genus was first described in 2015, and currently includes two species: Fermentibacillus polygoni and Fermentibacillus camelliae. These bacteria are Gram-positive, rod-shaped, and capable of fermentation.

Characteristics

Members of the Fermentibacillus genus are aerobic, endospore-forming, and motile. They are mesophilic, with an optimal growth temperature of around 30°C. The bacteria are also halotolerant, able to survive in environments with high salt concentrations.

Metabolism

Fermentibacillus species are heterotrophic, obtaining their energy from organic compounds. They are capable of fermentation, a metabolic process that converts sugar to acids, gases, or alcohol. The main fermentation products of Fermentibacillus are lactic acid, acetic acid, and ethanol.

Habitat and Distribution

Fermentibacillus species have been isolated from various environments, including soil, water, and fermented foods. Fermentibacillus polygoni was first isolated from Polygonum cuspidatum, a plant used in traditional Chinese medicine, while Fermentibacillus camelliae was found in fermented tea leaves.

Clinical Significance

While Fermentibacillus species are not typically pathogenic, their presence in certain environments can indicate the health of the ecosystem. For example, a high concentration of these bacteria in water can indicate pollution or contamination.

See Also

• Bacillaceae
• Fermentation
• Gram-positive bacteria
• Rod-shaped bacteria

References

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