Bacillus wiedmannii is an optional anaerobic spore former from the genus Bacillus , which is assigned to the Bacillus cereus group. It was firstisolatedfrom a raw milk tank in a powdered milk factory in the northeastern United States . The bacterium grows between 5 ° C and 43 ° C, optimally between 20 ° C and 40 ° C. It shows the lecithinase reaction on egg yolk agar. It canhydrolyze casein and starch. One way of differentiating it from other members of the B. cereus group is the inabilityto ferment sucrose in acid and the lack of an arginine dihydrolase .
↑ Rachel A. Miller, Sarah M. Beno, David J. Kent, Laura M. Carroll, Nicole H. Martin, Kathryn J. Boor, Jasna Kovac: Bacillus wiedmannii sp. nov., a psychrotolerant and cytotoxic Bacillus cereus group species isolated from dairy foods and dairy environments . In: International Journal of Systematic and Evolutionary Microbiology . tape66 , no.11 , 2016, ISSN 1466-5026 , p.4744-4753 , doi : 10.1099 / ijsem.0.001421 , PMID 27520992 .
