Fifteen strains of Bacillus spp. (three B. cereus strains, one B. subtilis, B. macerans, B. pumilus, and B. mycoides strains, and eight unknown isolates from the food-industry) were identified on species level with three designed pairs of primers for B. cereus, B. licheniformis, and B. subtilis. Primers designed for B. licheniformis (BlichF and BlichR) and B. subtilis (BsubF and BsubR) allowed specific species identification, whereas the designed pair of primers for B. cereus (BcerF2 and BcerR2) showed specificity for B. cereus sensu lato, because both B. cereus strains and B. mycoides gave positive reaction. Bacilli identification was also carried out with routine API method with unsatisfactory results. The (GTG)5-PCR method was used for strain characterization, enabling bacilli classification into separate clusters according to their taxonomic designations.
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