TABLE 1.

Sensitivities of Bacillus cereus and Bacillus weihenstephanensis chromosomal DNA to digestion by Sau3AI, MboI, and DpnII

Straina	Isolation source	Culture collection or referenceb	Digestion result with:
			Sau3AI	MboI	DpnII
B. cereus B434	Pasteurized milk	NIZO	−	+	+
B. cereus B435	Raw milk	NIZO	+	+	+
B. cereus B436*	Pasteurized milk	NIZO	+	+	+
B. cereus B437	Pasteurized milk	NIZO	+	+	+
B. cereus B439	Pasteurized milk	NIZO	+	+	+
B. cereus B443*	Pasteurized milk	NIZO	+	+	+
B. cereus 59*	Cream	12	+	+	+
B. cereus 61*	Cream	12	+	+	+
B. weihenstephanensis 401-92*	Scrambled eggs	12	+	+	+
B. weihenstephanensis 132*	Milk	12	+	+	+
B. weihenstephanensis 43-92*	Milk	12	−	+	+
B. weihenstephanensis 453-92*	Cream	12	−	+	+
B. cereus 674-98*	Scrambled eggs	12	+	+	+
B. cereus 1230-88	Stew (food poisoning)	12	−	+	+
B. weihenstephanensis DSM11821*	Pasteurized milk	DSMZ	−	+	+
B. weihenstephanensis KBAB4*	Soil	13	+	+	+
B. cereus ATCC 14579	Air	ATCC	+	+	+
B. cereus ATCC 10987	Spoiled cheese	ATCC	+	+	+

^a*, psychrotolerant strain (grows at temperatures of ≤7°C).

^bDSMZ, Deutsche Sammlung von Mikroorganismen und Zellkulturen, Braunschweig, Germany; ATCC, American Type Culture Collection; NIZO, NIZO food research, Ede, The Netherlands.