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Description of Bacillus macerans

This species is used in the retting of flax - a stage that helps to isolate the filaments that will form linen threads. It is gram-variable with ellipsoidal, central or subterminal spores and swollen sporangia. Mostly associated with food and vegetables, but has also been associated with infections associated with wounds in people. Also known as Paenibacillus macerans. Described by: SCHARDINGER, 1905. Bacillus macerans, ein Aceton bildender Rottebacillus. Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Abteilung II, 14, 772-781.


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Source: BioPedia

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