BACILLUS

• Bacillus anthracis - causative agent of anthrax
• Bacillus cereus - causes food poisoning, emetic type (vomiting) or diarrheal type
• Bacillus anthracis - used as a weapon during world war I
• Bacillus anthracis arrangement in gram stain - bamboo pole or fishing rod
• Cell wall component and virulence factor of Bacillus anthracis - Poly-D-glutamic-Acid
• B. anthracis produces acid from: Glucose, Sucrose, and Maltose
• Reaction of Lecithinase and Starch hydrolysis in B. anthracis: Positive
• Appearance of B. anthracis in SBA: Medusa head
• Consistency of B. anthracis: Beaten egg white
• Appearance of B. anthracis in MHA with penicillin: String of pearls
• Mode of transmission of B. anthracis: Inhalation of spores
• Cutaneous anthrax is acquired through skin cuts and abrasions
• Cutaneous anthrax is characterized by black eschar
• Woolsorters disease is acquired when spores are inhaled into the pulmonary parenchyma
• Gastrointestinal anthrax is the most severe type of anthrax
• Also known as Fried rice bacilli: Bacillus cereus
• Appearance of B. cereus in BAP: grayish to lavender color
• Bacillus cereus produces acid from: Glucose, Maltose, Salicin
• Two types of food poisoning: Diarrheal and Emetic type
• Type of sterilization or biologic indicator of B. cereus: Hot air oven
• Guthrie test: a heel prick test (newborns) to test thepresence of PKU
• Phenylketonuria: increase amount of phenylalanine in blood
• Biochemical test for B. subtilis: Fermenters mannitol, Arabinose and Xylose
• Bacillus pumilis is used as a biological indicator in sterilization methods
• Bacillus thuringiensis is an insect pathogen
• B. thuringiensis produces parasporal crystals that can be utilized as pesticides
• All Clostridium spp. are non-capsulated except for Clostridium perfringens
• All Clostridium spp. are motile except for Clostridium pefringens, ramosum and innocuum
• All Clostridium spp. are CHO fermenters except for Clostridium tetani and histolyticum
• Most commonly isolated member of Clostridium in blood cultures: Clostridium pefringens