bacillus licheniformis

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CAS: 68038-66-4 unspecified
All Ingredients CAS Numbers Food Additives - Indirect Resins, Gums, Balsams and Botanics

Identification

Namebacillus licheniformis
CAS Number68038-66-4
FDA UNIIWAN07H3BQL
Molecular Formulaunspecified

Regulatory

FDA/DG SANTE Petitions, Reviews, NoticesGRN 560

Physical Properties

Food Chemicals Codex Listed No

No sensory data available

Safety Information

Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryprocessing aids and wetting agents
Recommendation for bacillus licheniformis usage levels up tonot for fragrance use.
Recommendation for bacillus licheniformis flavor usage levels up tonot for flavor use.

No supplier data available

Potential Uses

None Found

Natural Occurrence

bacillus licheniformis PMC

Synonyms

bacillus licheniformis PubMed: Transcriptional characteristics associated with lichenysin biosynthesis in Bacillus licheniformis from Chinese Maotai-flavor liquor making. PubMed: Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation. PubMed: Genome Sequence of Bacillus licheniformis CGMCC3963, a Stress-Resistant Strain Isolated in a Chinese Traditional Solid-State Liquor-Making Process. PubMed: [Thermotolerance of Bacillus licheniformis CGMCC 3963 from high-temperature Daqu]. PubMed: Identification of microbiota present on the surface of Taleggio cheese using PCR-DGGE and RAPD-PCR. PubMed: Efficient expression and purification of recombinant glutaminase from Bacillus licheniformis (GlsA) in Escherichia coli. PubMed: Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor. PubMed: Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.