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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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.