TABLE 1.
Strains used and their origin
| Organism | Strain designation(s) and origin (reference or source) |
|---|---|
| B. licheniformis | TMW 2.492, pasteurized carrots (this study) |
| B. subtilis | TMW 2.485, pasteurized carrots (this study) |
| B. subtilis | CIP 76.26 (2) |
| B. subtilis | TMW 2.484, pasteurized carrots (this study) |
| B. subtilis | DSM 347 |
| B. subtilis | DSM 6405 |
| B. subtilis | TMW 2.469, chocolate cracker (this study) |
| B. subtilis | DSM 618 |
| B. subtilis | DSM 10T |
| B. subtilis | TMW 2.476, Fad 110, ropy bread (34) |
| B. subtilis | TMW 2.483, Fad 109, ropy bread (34) |
| Bacillus species | TMW 2.480, Fad 94, ropy bread (34)a |
| B. amyloliquefaciens | TMW 2.474, Fad 99, ropy bread (34)b |
| B. amyloliquefaciens | TMW 2.475, Fad We, ropy bread (34)b |
| B. amyloliquefaciens | TMW 2.477, Fad 108, ropy bread (34)b |
| B. amyloliquefaciens | TMW 2.478, Fad 77, ropy bread (34)b |
| B. amyloliquefaciens | TMW 2.479, Fad 82, ropy bread (34)b |
| B. amyloliquefaciens | TMW 2.481, Fad 97, ropy bread (34)b |
| B. amyloliquefaciens | TMW 2.482, Fad 11/2, ropy bread (34)b |
a
A partial sequence of the 16 S rRNA gene was determined; 1,500 and 1,499 of 1,506 bases were identical to B. subtilis DSM 4424 and B. vallismortis DSM 11031T, respectively.
b
Strain reclassified as B. amyloliquefaciens based on the sequence of the 16S rRNA and randomly amplified polymorphic DNA patterns (data not shown).