Influence of controlled lactic fermentation on growth and sporulation of Bacillus cereus in milk

International Journal of Food Microbiology

Volumn 103, Issue 1, 2005, Pages 69-77

  Røssland, Elisabeth ^a   Langsrud, Thor ^a   Sørhaug, Terje ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Bacillus cereus; Competition; Fermentor; Lactic acid; Lactobacillus; pH; Spores

Indexed keywords

LACTIC ACID;

ACIDITY; ANAEROBIC FERMENTATION; ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM CULTURE; CELL DENSITY; COCULTURE; COLONY FORMING UNIT; COMPETITIVE ABILITY; CONTROLLED STUDY; GROWTH INHIBITION; INOCULATION; INTRASPECIFIC COMPETITION; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MILK; NONHUMAN; PH MEASUREMENT; SIMULATION; SPOROGENESIS;

ANIMALS; BACILLUS CEREUS; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; MILK; SPORES, BACTERIAL;

BACILLUS CEREUS; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOCOCCI;

EID: 23444434104     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.11.027     Document Type: Article

References (26)

1. M.R. Adams, and L. Nicolaides Review of the sensitivity of different foodborne pathogens to fermentation Food Control 8 1997 227 239
2. A. Andersson, U. Rönner, and P.E. Granum What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens? International Journal of Food Microbiology 28 1995 145 155
3. G.I.A. Borge, M. Skeie, T. Sørhaug, T. Langsrud, and P.E. Granum Growth and toxin profiles of Bacillus cereus isolated from different food sources International Journal of Food Microbiology 69 2001 237 246
4. Y.B. Byaruhanga, B.H. Bester, and T.G. Watson Growth and survival of Bacillus cereus in mageu, a sour maize beverage World Journal of Microbiology and Biotechnology 15 1999 329 333
5. E. Caplice, and G.F. Fitzgerald Food fermentations: role of microorganisms in food production and preservation International Journal of Food Microbiology 50 1999 131 149
6. P.D. Cotter, and C. Hill Surviving the acid test: responses of gram-positive bacteria to low pH Microbiology and Molecular Biology Reviews 67 2003 429 453
7. M. DelTorre, M. DellaCorte, and M.L. Stecchini Prevalence and behaviour of Bacillus cereus in a REPFED of Italian origin International Journal of Food Microbiology 63 2001 199 207
8. J.M. Goepfert, W.M. Spira, and H.U. Kim Bacillus cereus: food poisoning organism. A review Journal of Milk and Food Technology 35 1972 213 227
9. P.E. Granum Bacillus cereus M.P. Doyle L.R. Beuchat T.J. Montville Food microbiology. Fundamentals and frontiers second edition 2001 ASM Press Washington, DC 373 381
10. A.D. Grossman, and R. Losick Extracellular control of spore formation in Bacillus subtilis Proceedings of the National Academy of Sciences of the United States of America 85 1988 4369 4373
11. W.H. Holzapfel, R. Geisen, and U. Schillinger Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes International Journal of Food Microbiology 24 1995 343 362
12. R. Kingamkono, E. Sjögren, U. Svanberg, and B. Kaijser pH and acidity in lactic-fermenting cereal gruels-effects on viability of enteropathogenic microorganisms World Journal of Microbiology and Biotechnology 10 1994 664 669
13. H.D. Larsen, and K. Jørgensen The occurrence of Bacillus cereus in Danish pasteurized milk International Journal of Food Microbiology 34 1997 179 186
14. R.T. Marsili, H. Ostapenko, R.E. Simmons, and D.E. Green High-performance liquid chromatography of organic acids in dairy products Journal of Food Science 46 1981 52 57
15. R. Mayr, I. Eppert, and S. Scherer Incidence and identification of psychrotrophic (7 degrees C-tolerant) Bacillus spp. in German HTST pasteurized milk Milchwissenschaft 54 1999 26 30
16. R.R. Meer, J. Baker, F.W. Bodyfelt, and M.W. Griffiths Psychrotrophic Bacillus spp. in fluid milk-products-a review Journal of Food Protection 54 1991 969 979
17. J.A. Narvhus, K. Osteraas, T. Mutukumira, and R.K. Abrahamsen Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk International Journal of Food Microbiology 41 1998 73 80
18. M.J.R. Nout, G. Beernink, and T.M.G. Bonantsvanlaarhoven Growth of Bacillus cereus in soyabean tempeh International Journal of Food Microbiology 4 1987 293 301
19. E. Røssland, G.I. Andersen Borge, T. Langsrud, and T. Sørhaug Inhibition of Bacillus cereus by strains of Lactobacillus and Lactococcus in milk International Journal of Food Microbiology 89 2003 205 212
20. E. Røssland, T. Langsrud, P.E. Granum, and T. Sørhaug Production of antimicrobial metabolites by strains of Lactobacillus or Lactococcus co-cultured with B. cereus in milk International Journal of Food Microbiology 98 2005 193 200
21. L.P. Stenfors, and P.E. Granum Psychrotolerant species from the Bacillus cereus group are not necessarily Bacillus weihenstephanensis FEMS Microbiology Letters 197 2001 223 228
22. M.E. Stiles Biopreservation by lactic acid bacteria Antonie Van Leeuwenhoek 70 1996 331 345
23. M. Valero, P.S. Fernandez, and M.C. Salmeron Influence of pH and temperature on growth of Bacillus cereus in vegetable substrates International Journal of Food Microbiology 82 2003 71 79
24. C. Waldburger, D. Gonzalez, and G.H. Chambliss Characterization of a new sporulation factor in Bacillus subtilis Journal of Bacteriology 175 1993 6321 6327
25. H.C. Wong, and Y.L. Chen Effects of lactic acid bacteria and organic acids on growth and germination of Bacillus cereus Applied and Environmental Microbiology 54 1988 2179 2184
26. H.C. Wong, Y.L. Chen, and C.L.F. Chen Growth, germination and toxigenic activity of Bacillus cereus in milk products Journal of Food Protection 51 1988 707 710