Bacillus cereus GO 282 is a bacterium that was isolated from dairy plant.
genome sequence Bacteria| @ref 20215 |
Last LPSN update
2026-02-09 11:17:55 |
| Domain Bacteria |
| Phylum Bacillota |
| Class Bacilli |
| Order Caryophanales |
| Family Bacillaceae |
| Genus Bacillus |
| Species Bacillus cereus |
| Full scientific name Bacillus cereus Frankland and Frankland 1887 (Approved Lists 1980) |
| @ref | Name | Growth | Medium link | Composition | |
|---|---|---|---|---|---|
| 16446 | NUTRIENT AGAR (DSMZ Medium 1) | Medium recipe at MediaDive  | Name: NUTRIENT AGAR (DSMZ Medium 1) Composition: Agar 15.0 g/l Peptone 5.0 g/l Meat extract 3.0 g/l Distilled water | ||
| 16446 | CASO AGAR (MERCK 105458) (DSMZ Medium 220) | Medium recipe at MediaDive | Name: CASO AGAR (Merck 105458) (DSMZ Medium 220) Composition: Agar 15.0 g/l Casein peptone 15.0 g/l NaCl 5.0 g/l Soy peptone 5.0 g/l Distilled water |
| @ref | Growth | Type | Temperature (°C) | |
|---|---|---|---|---|
| 16446 | positive | growth | 28 |
| @ref | Description | Assembly level | INSDC accession | BV-BRC accession | NCBI tax ID | |
|---|---|---|---|---|---|---|
| 124043 | DSM 22648 assembly for Bacillus cereus | scaffold | GCA_918180255   | 1396.4129  | 1396 |  |
| Title | Authors | Journal | DOI | Year | |
|---|---|---|---|---|---|
| Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation. | Tefon Ozturk BE, Eroglu B, Delik E, Cicek M, Cicek E. | Food Technol Biotechnol | 10.17113/ftb.61.01.23.7789 | 2023 | |
How to citeIf you want to cite this particular strain cite the following doi:
https://doi.org/10.13145/bacdive631.20251217.10
When using BacDive for research please cite the following paper
BacDive in 2025: the core database for prokaryotic strain data
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