Development of a taxon-specific real-time PCR method targeting the Bacillus subtilis group to strengthen the control of genetically modified bacteria in fermentation products

Last updated on 6-12-2022 by Andrea Gobbo

Public Access


Peer reviewed scientific article



Most of the bacteria that are used to produce fermentation products, such as enzymes, additives and flavorings, belong to the Bacillus subtilis group. Recently, unexpected contaminations with unauthorized genetically modified (GM) bacteria (viable cells and associated DNA) that were carrying antimicrobial resistance (AMR) genes was noticed in several microbial fermentation products that have been commercialized on the food and feed market. These contaminations consisted of GM Bacillus species belonging to the B. subtilis group. In order to screen for the potent…

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