Bacillus subtilis

[Virginia]

I have been in contact with the scientist at Arizona State who first documented that B. subtilis could produce visible fibers. I have seen videos of the fibers and they look like Morg fibers to me.

In an effort to keep this thread organized I am only going to post one idea per post. Please contribute if you have more info about B. subtilis.

Thanks.

[Virginia]

Studies on Advanced Fiber/ Textile Science and Technology(2002) > Studies on Advanced Fiber/Textile Science and Technology Production of Long-chain Levan by sacC Insertional Mutant of Bacillus subtilis 327UH Studies on Advanced Fiber/Textile Science and Technology Production of Long-chain Levan by sacC Insertional Mutant of Bacillus subtilis 327UHAccession number;04A0724683
Title;Studies on Advanced Fiber/Textile Science and Technology Production of Long-chain Levan by sacC Insertional Mutant of Bacillus subtilis 327UH
Author;SEKIGUCHI JUN'ICHI(Shinshu Univ., JPN) SHIDA TOSHIO(Shinshu Univ., JPN) YAMAMOTO HIROKI(Shinshu Univ., JPN) YAJIMA MASAO(Shinshu Univ., JPN)
Journal Title;Studies on Advanced Fiber/ Textile Science and Technology

Journal Code:N20041686

ISSN:

VOL.;NO.;PAGE.86(2002)
Figure&Table&Reference;
Pub. Country;Japan
Language;Japanese

Abstract;Bacillus subtilis is the analogous fungus of natto fungus used for the production of fermented soybeans, and it is the safe bacteria without toxigenic productivity and parasitism to the human body. It is studied as the typical bacteria of gram positive, and it is also the microorganism in which complete genome sequence has been determined. There is levansucrase in one of the proteins which Bacillus subtilis secretes. Although levansucrase is the enzyme that synthesizes polysaccharide levan (fructan) from sucrose as a raw material, Bacillus subtilis also produces levanase that is an enzyme to decompose this levan, which makes levan chain length not very long. The authors attempted to prepare the stocks that produce the levan with longer chains, in order to utilize this levan as bio-fibers. They chose Bacillus subtilis 327UH stocks, prepared stocks deficient in levanase, and compared the levans produced by the deficient stocks and the original stocks. The results showed that when levanase gene sacC was removed, the levan chain length became longer by three times. ..."

[Virginia]

This is from wikipedia about the soy fermentation process using B. subtilis.
One part of the artile tol how the gluey, mucus formed. Sure reminded me of the sticky junk that formed on my skin with Morgs.

"...
Soybeans in a plantationNattō is made from soybeans, typically a special type called nattō soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The beans are washed and soaked in water for 12 to 20 hours. This will increase the size of the beans. Next, the soybeans are steamed for 6 hours, although a pressure cooker can be used to reduce the time. The beans are mixed with the bacterium Bacillus subtilis natto, known as nattō-kin in Japanese. From this point on, care has to be taken to keep the ingredients away from impurities and other bacteria. The mixture is fermented at 40°C for up to 24 hours. Afterwards the nattō is cooled, then aged in a refrigerator for up to one week to add stringiness. During the aging process at a temperature of about 0°C, the Bacilli develop spores, and enzymatic peptidases break down the soybean protein into its constituent amino acids...."

[Virginia]

Here is the E-mail reply to my inquiry of the Arizona State retired scintist:
Nice guy!

"...7/20/07Dear xxxxxxx, Thank you for your inquiry regarding bacterial fibers and Morgellons disease.For several years now people suffering with Morgellons have written to me inthe hope that the macrofibers I discovered produced by Bacillus subtilis mightprovide the key to finding a treatment for or a prevention of the disease. I have made all the kinds of logical suggestions you might guess as amicrobiologist to at least determine whether the fibers found in skin lesionsare either bacterial cells or their products, but thus far no progress has beenmade. The fibers you describe are similar to those others have suffered with.They differ from bacterial macrofibers in several ways. We have never seenmacrofibers with the cololr spectrum found in skin lesions. Our fibers onlygrow to millimeter lengths not inches. We don't know whether macrofibers canform in the kind of environment found in a skin lesion (macrofibers we studiedwere produced either in fluid growth medium or on the surface of very wetcomplex media agar. Other kinds of fibers that also resemble those in skinlesions have been found, not by me, that are made by assembly of proteinssecreted by bacteria. If the fibers in skin lesions were analyzed and found tobe pure protein rather than protein and other things such as bacterial cellwall peptidoglycan, that would provide clues as to what the skin lesionsmaterials might be. No one has yet determined the composition of fibersobtained from skin as far as I know. Yes in theory a bacterial infection couldproduce a fiber but whether that is the case needs to be determined byexperimentation not something a physician is likely to want to do. To get thatdone the Morgellons suffers ought to try to raise funds to support the researchand then to find a microbiologist and/or an analytical laboratory that could dothe necessary analysis. I know that's a tough thing to try to do but I thinkit's probably the only way to get this thing worked out. Unfortunately mylaboratory has been closed and I am no longer in a position to do any furtherexperimentation.
Regards. Neil H. Mendelson..."

[Virginia]

"...Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)
(1) Department of Molecular and Cellular Biology, University of Arizona, PO Box 210106, Tucson, AZ 85721-0106, ETATS-UNIS
(2) Department of Physics, University of Arizona, PO Box 210106, Tucson, AZ 85721-0106, ETATS-UNIS
(3) Gonville and Caius College, Cambridge CB2 1TA, ROYAUME-UNI

Résumé / Abstract
Bacillus subtilis macrofibres, highly ordered multicellular structures, undergo twisting and writhing motions when they grow in fluid medium as a result of forces generated by the elongation of individual cells. Macrofibres are denser than the fluid medium in which they are cultured, consequently they settle to the bottom of the growth chamber and grow in contact with it. The ramifications of growth on plastic and glass surfaces were examined. Macrofibres were observed to rotate about a vertical axis near the centre of their length in a chiral-specific direction. Right-handed fibres rotated clockwise on plastic surfaces at approximately 4° min-1, left-handed structures of lower twist rotate anti-clockwise at about half that rate. Very large ball structures produced late in macrofibre formation perched on many small protruding fibres but rotated only when driven by large fibres attached to their periphery. Closer examination showed that fibres made contact with surfaces at only a few points along their length (between 1 and 6 on glass). The regions in contact with the surface changed periodically as a result of rotation of the fibre shaft caused by growth. Every time the weight of a fibre transferred from one contact point to another, each section of the fibre took a small step approximately proportional to its distance from the fibre mid-point. The net result was a rolling of each section over the surface so that the fibre rotation about a vertical axis was produced. Macrofibres also took large steps when part of the structure rose off the floor, swept through an arc in the fluid and then returned to the floor at a new location. The rate of movement during a large step, measured as the change of angle between the moving and stationary portions of the fibre, was 5° s-1. These observations reveal that the forces derived from helical growth that lead to macrofibre formation also cause characteristic macrofibre motion that differs from classical motility.
Revue / Journal Title
Microbiology ISSN 1350-0872
Source / Source
2001, vol. 147 (4), pp. 929-937 (21 ref.)
Langue / Language
Anglais

Editeur / Publisher
Society for General Microbiology, Reading, ROYAUME-UNI (1994) (Revue)

[tcmgpt13]

I do not have more information about this but I do have a comment. Just because the Bacillus subtilis macrofibres look like morgellons fibers does not mean that they are morgellons fibers or caused the morgellons fibers to form.

I think that the microbiologist you contacted summed it up very well:

"The fibers you describe are similar to those others have suffered with. They differ from bacterial macrofibers in several ways. We have never seenmacrofibers with the cololr spectrum found in skin lesions. Our fibers onlygrow to millimeter lengths not inches. We don't know whether macrofibers canform in the kind of environment found in a skin lesion (macrofibers we studiedwere produced either in fluid growth medium or on the surface of very wetcomplex media agar."

You provided a paragraph from Wikipedia which describes how this bacillus is used to make a fermented soy food, nattokinase:
"...
Soybeans in a plantationNattō is made from soybeans, typically a special type called nattō soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The beans are washed and soaked in water for 12 to 20 hours. This will increase the size of the beans. Next, the soybeans are steamed for 6 hours, although a pressure cooker can be used to reduce the time. The beans are mixed with the bacterium Bacillus subtilis natto, known as nattō-kin in Japanese. From this point on, care has to be taken to keep the ingredients away from impurities and other bacteria."

One thing I learned from this same article is that natto has been made for over 10,000 years in Japan although recently:

"One significant change in the production of nattō happened in the Taisho period (1912 - 1926), when researchers discovered a way to produce a nattō starter culture containing Bacillus natto without the need for straw. This greatly simplified the production process and enabled more consistent results."

Natt� - Wikipedia, the free encyclopedia

So people in Japan have been eating this bacillus for nearly a hundred years and yet this particular bacillus does not appear to have caused them to have skin lesions, fibers and other extremely odd symptoms, including parasites.

[Kritters]

hmmmm. I wonder if people in Japan have herpes. I wonder if people in Japan have Morgellons. I wonder if soy in Japan is bio-engineered.

Soybeans are 100% bio-engineered in the states. It has a different bacterium, I believe? What if that interacted with the bacillus in this way? Soybeans are in so many things we eat and are totally unaware of it.


xoxo
Kritts

[Virginia]

tcm...,
Thank you for your comments.
I decided to start this bacillus subt. thread after realizing it is a primary ingredient is enzyme production, specifically laundry detergent added enzymes.
I am pretty sure most soil organisms used in the enzyme process are now genetically modified, anyway.
But my point is that the bacterial spores have access to the whole skin surface if they are in finished laundry.

Thanks for your comments. Yes, I am aware that just because something 'looks' like something else in nature it is hazardous to assume they are similar. However, I have looked at multiple speculated Morgellons causes over the last 2 years, and this seems to be the only close visual match I can find.

[tcmgpt13]

Back to topic Bacillus subtilis

[Virginia]

Thanks for the Lyme info.
I use colloidal silver for almost everything.
I used salt/vit C protocol I modified for myself for a year and it really helped.
I also use homeopathics for Lyme and Morgs.