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In vitro determination of Bacillus thuringiensis, Bacillus cereus, and related bacilli

1970; Elsevier BV; Volume: 15; Issue: 3 Linguagem: Inglês

10.1016/0022-2011(70)90176-x

1096-0805

Aloysius Krieg,

Identification and Quantification in Food

Features of crystalliferous strains of Bacillus thuringiensis have been compared with those of primarily acrystalliferous strains of the morphological group A of the genus Bacillus. From 13 motile strains of acrystalliferous bacilli identified as Bacillus cereus/Bacillus mycoides, 6 possessed flagellar antigens well-known from the B. thuringiensis group (H4, H5, H8). Therefore, H-antigens (like other characteristics) of B. cereus and B. thuringiensis may overlap. As a consequence, acrystalliferous descendants of B. thuringiensis strains have to be grouped with and as B. cereus. It is proposed to correlate the category of “variety” with that of “serotype” in B. thuringiensis as well as in B. cereus. Difficulties with respect to the nomenclature are discussed. For in vitro differentiation of B. thuringiensis, B. cereus, and other bacilli of morphological group A, a dichotomous identification key on the species level is given.