Bacillus subtilis – Compact Overview

Bacillus subtilis A spore forming bacterium in the focus of modern research

Bacillus subtilis is among the most extensively studied microorganisms in microbiology. This gram positive, spore forming bacterium occurs naturally in a wide range of environments, including soil, water, air, as well as the digestive tract of animals and humans. Due to its distinctive biological properties, Bacillus subtilis plays an important role in basic research, food technology, and industrial biotechnology.

This article provides a scientifically oriented overview of Bacillus subtilis, its characteristics, its natural occurrence, and the current state of research. The aim is to offer a clear and objective classification for both interested consumers and professionals.

Microbiological classification of Bacillus subtilis

Bacillus subtilis is a rod shaped, gram positive bacterium with a single circular chromosome. A defining feature is its ability to form endospores. These dormant survival structures enable the bacterium to withstand extreme environmental conditions, such as heat, dehydration, and nutrient scarcity, over extended periods.

Key characteristics

  • low GC content of the DNA

  • thick cell wall without an outer membrane

  • high genetic stability

  • good cultivability under laboratory conditions

  • relatively easy genetic manipulation

Because of these properties, Bacillus subtilis is widely used as a model organism in microbiological research.

Historical and industrial context

Bacillus subtilis was scientifically described as early as the nineteenth century. Throughout the twentieth century, its importance increased significantly, particularly in industrial applications. Today, it is used, among other purposes, for the production of

  • enzymes, such as proteases and amylases

  • biotechnological auxiliary substances

  • fermentation products

International regulatory authorities consider well characterized strains of Bacillus subtilis to be non pathogenic and safe when used appropriately, enabling their application across various industrial sectors.

Natural occurrence and traditional foods

Certain strains of Bacillus subtilis are part of traditional fermentation processes. They occur naturally in various foods, including

  • fermented soy products, such as natto and miso

  • fermented vegetables, for example kimchi

  • traditional cereal milk ferments, such as kishk

The presence of this bacterium in such foods is the result of centuries old production practices and is not a modern phenomenon.

Current state of research Scientific areas of investigation

Important note
At present, no health claims authorized by the European Food Safety Authority EFSA exist for Bacillus subtilis.
The following sections describe research approaches and scientific findings only, without making health related promises or claims.

1 Research on metabolic aspects

In experimental animal models, interactions between specific strains of Bacillus subtilis and metabolic parameters have been investigated, with a focus on oxidative processes and lipid metabolism. These results provide basic scientific insights but cannot be transferred to humans.

2 Interaction with the intestinal microbiota

Several studies examine how Bacillus subtilis interacts with other microorganisms in the intestinal tract, analyzing microbial compositions and ecological interactions within complex microbiomes.

3 Lipid related markers in experimental studies

In combined experimental designs involving other bacterial species, changes in specific lipid markers have been observed. These studies aim to explore microbial influences and do not allow nutritional conclusions.

4 Biosurfactants produced by Bacillus subtilis

Some strains are capable of producing biosurfactants, biologically active molecules with surface active properties. These substances are studied and applied in food technology, environmental research, and biotechnology.

5 Observational studies on digestive physiology

In human studies involving healthy adults, various digestive parameters have been documented to explore potential associations with the intake of specific Bacillus subtilis strains. The results have observational value under controlled conditions.

6 Antimicrobial properties in laboratory studies

In vitro studies indicate that Bacillus subtilis can produce antimicrobial substances. These effects were observed under laboratory conditions and do not constitute medical applications.

7 Immunological markers in study populations

Some clinical studies have investigated changes in specific immunological markers in defined groups of participants. These data provide starting points for further research, but do not allow general conclusions regarding immune function.

8 Materials research and biocomposites

In the field of biomedical research, Bacillus subtilis is studied in combination with functional materials, for example in conjunction with bacterial cellulose. These investigations are conducted at a preclinical stage.

9 Studies on yeasts In vitro

Laboratory studies have analyzed interactions between Bacillus subtilis and yeasts such as Candida species. The results are experimental in nature and contribute to understanding microbial competition mechanisms.

Contextualization and conclusion

Bacillus subtilis is a versatile and well studied microorganism of considerable importance for scientific research and industry. Its biological robustness, genetic accessibility, and favorable safety assessment make it a key subject of modern research.

The scientific literature shows that Bacillus subtilis is investigated in many different contexts. At the same time, it must be emphasized that these data do not result in authorized health claims for foods or dietary supplements.

This article is intended solely for informational and scientific orientation purposes.

Scientific sources and further reading

1 Animal study on metabolic parameters
Effect of dietary supplementation of Bacillus subtilis B10 on biochemical and molecular parameters in the serum and liver of high fat diet induced obese mice
Open Access PMC
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5452225/

2 Combination of Bacillus subtilis and Enterococcus faecium microbiota
Effects of Live Combined Bacillus subtilis and Enterococcus faecium on Gut Microbiota Composition in C57BL 6 Mice and in Humans
Open Access PMC
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8147918/

3 Safety assessment for foods and dietary supplements
Safety Assessment of Bacillus subtilis MB40 for Use in Foods and Dietary Supplements
Open Access PMC
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6230454/

4 Biosurfactant and diabetes model in rats
Assessment of the antidiabetic and antilipidemic properties of Bacillus subtilis SPB1 biosurfactant in alloxan induced diabetic rats
PubMed
https://pubmed.ncbi.nlm.nih.gov/25310845/

5 Human study on bowel movement profile DE111
The Effect of Bacillus subtilis DE111 on the Daily Bowel Movement Profile for People with Occasional Gastrointestinal Irregularity
PubMed
https://pubmed.ncbi.nlm.nih.gov/30489580/

6 Antidiarrheal effect in animal model
Antidiarrheal Action of Bacillus subtilis CU1 CNCM I 2745 and Lactobacillus plantarum CNCM I 4547 in Mice
Open Access PMC
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5452228/

7 In vitro activity against Helicobacter pylori
In Vitro Anti Helicobacter pylori Activity of the Probiotic Strain Bacillus subtilis 3 Is Due to Secretion of Antibiotics
PubMed
https://pubmed.ncbi.nlm.nih.gov/20070636/

8 Immunological markers in elderly clinical study
Probiotic strain Bacillus subtilis CU1 stimulates immune system of elderly during common infectious disease period a randomized double blind placebo controlled study
PubMed
https://pubmed.ncbi.nlm.nih.gov/24463230/

9 Antimicrobial and wound related materials research
Antimicrobial and wound healing properties of a bacterial cellulose based material containing Bacillus subtilis cells
Oxford Academic FEMS Microbiology Letters
https://academic.oup.com/femsle/article/362/6/fnv018/2467357

10 Anti Candida effects of lipopeptides
Anti Candida effect of bacillomycin D like lipopeptides from Bacillus subtilis B38
Oxford Academic FEMS Microbiology Letters
https://academic.oup.com/femsle/article/362/2/1/2467350

11 Institutional source risk assessment
US EPA Final Risk Assessment of Bacillus subtilis
Official government website
https://www.epa.gov/ingredients-used-pesticide-products/bacillus-subtilis-final-risk-assessment

Author Andreas Kraus
Owner and Managing Director Professional Lead

Editorial and Research Selina Kraus
Journalist BA Master studies in management and leadership of online marketing

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