The logo of the new colouring book "coloured bacteria from A-Z" published by BacterialWorld.

Bacteria from the Bacillus genus

You can find Bacillus bacteria pretty much everywhere: in the soil, on your body, in your food and in the ocean. The best characterised Bacillus is Bacillus subtilis since it has the remarkable superpower of growing sleeping baby spores. This helps the bacterium to survive hungry days. The sleeping baby spore has a thick envelope to protect the spore when it is too hot, too cold or too dry. The baby spore only wakes up and grows as a bacterium when it is warm enough and it can find food.

Microbial fermentation impacts our food, industry and health

Microbial fermentation is a metabolic process that impacts our food, health and many industries. Microbes degrade substrates and convert them into fermentation products, with different species producing unique products. This process is essential in food preservation, creating diverse and complex flavours in fermented foods. Additionally, the microbes involved in fermentation can have health benefits when consumed. Microbial fermentation also plays a significant role in industrial production.

Comic of the different shapes of bacteria

Looking fabulous: Why bacteria need to stay in shape too

For a long time, bacteria were classified according to their shapes. With new technologies, we learned that the bacterial shapes help them survive in their environments and face harsh conditions. Spheres, rods, stars and screws: Learn about the different bacterial shapes.

Microbes as biofertilizers

Microbes produce nutrients and help promote plant growth to produce more bountiful crops and sustainable agriculture.

transciption in bacteria

Bacteria destroy proteins to understand the environment

For a bacterium to understand what is going on in the environment, it needs some sophisticated mechanisms. One of these includes destroying proteins. Here, we will look at why bacteria destroy proteins and how it helps them to survive.

Cocoa fermentation involves many different bacteria and fungi

Bacteria are responsible for the delicious chocolate taste

The bacteria and fungi living on cocoa beans degrade the sugars in the fruit. With this fermentation, the so-called cocobiota produces metabolites that give chocolate its delicious taste. Read about the microbes that are part of the cocobiota and why chocolate tastes the way it does.

Introducing the microbiology colouring book "Coloured Bacteria from A to Z" to explore the microbial and bacterial world.

Learn more about the fascinating world of bacteria

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Animals Antibiotics Antimicrobial resistance Bacterial communication Bacterial interactions Bacterial membrane Bacterial movement Bacterial multicellularity Bacterial stress response Biofilms Chemotaxis Extremophiles Food microbiology Fungi Health Human body Immune system Microbial communities Microbial fermentation Physiology Plants Quorum sensing Secondary metabolism Short-chain fatty acids Sporulation Toxins Virus

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Agrobacterium Akkermansia Anabaena Bacillus Bacteroides Bifidobacterium Blautia Burkholderia Caulobacter Chromobacterium Clostridium Deinococcus Enterococcus Escherichia Eubacterium Faecalibacterium Gemmatimonas Helicobacter Ideonella Janthinobacterium Klebsiella Lactobacillus Magnetospirillum Myxococcus Neisseria Oceanithermus Pseudomonas Ruminococcus Salmonella Serratia Staphylococcus Streptococcus Streptomyces Thiovulum Vibrio Wolbachia Xanthomonas Yersinia Zymomonas

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