1976
DOI: 10.1128/aem.32.3.438-440.1976
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Fine Structure of the Bacillus thuringiensis Spore

Abstract: The thin-sectioned spore of Bacillus thuringiensis resembles that of Bacillus cereus in fine structure. Planar inclusions occur between the exosporium and spore coat and are structured differently from the parasporal crystal outside the exosporium.

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Cited by 19 publications
(15 citation statements)
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References 7 publications
(11 reference statements)
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“…This structure often is termed outer coat but should be termed exosporium (see Discussion). The atypical exosporium of this spore lacked the thick, hairlike nap outside of the basal layer, which is present in the typical exosporium of spores of B. megaterium Mgl9 (4) and of B. cereus, B anthrac-is, and B. thuringiensis (18,20,21,29).…”
Section: Resultsmentioning
confidence: 93%
“…This structure often is termed outer coat but should be termed exosporium (see Discussion). The atypical exosporium of this spore lacked the thick, hairlike nap outside of the basal layer, which is present in the typical exosporium of spores of B. megaterium Mgl9 (4) and of B. cereus, B anthrac-is, and B. thuringiensis (18,20,21,29).…”
Section: Resultsmentioning
confidence: 93%
“…The general structural features of Bacillus spores are similar, although only some spores possess a well‐defined exosporium (Henriques and Moran, 2000). All pathogenic Bacillus species, which include B. anthracis , the opportunistic human pathogen B. cereus , and the insect pathogen B. thuringiensis , produce spores with a prominent, loose‐fitting, balloon‐like exosporium (Gerhardt, 1967; Gerhardt et al ., 1976). These three species are closely related evolutionarily and belong to the so‐called B. cereus group.…”
Section: Discussionmentioning
confidence: 99%
“…It is a complex mem-brane loosely surrounding the spore. Its presence is species specific (23), but it is commonly found on spores from B. cereus, B. anthracis, and B. thuringiensis (11,12,23). The exosporium from B. cereus (23) contains 52% protein, 20% polysaccharide, 12.5% neutral lipid, and 5.5% phospholipid.…”
Section: Discussionmentioning
confidence: 99%