Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods

Food Control

Volumn 18, Issue 12, 2007, Pages 1555-1564

  Roy, Arindam ^a   Moktan, Bijoy ^a   Sarkar, Prabir K ^a  

^a UNIVERSITY OF NORTH BENGAL   (India)

Author keywords

Antibiotic susceptibility; Bacillus cereus; Combined effect; D value; Diversity; Extracellular enzyme; Natural preservative; Whole cell protein fingerprinting

Indexed keywords

BACILLUS CEREUS;

EID: 34347358585     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2006.12.006     Document Type: Article

References (29)

1. Antai S.P., and Ibrahim M.N. Micro-organisms associated with African locust bean (Parkia filicoidea Welw.) fermentation for 'dawadawa' production. Journal of Applied Bacteriology 61 (1986) 145-148
2. Banerjee M., and Sarkar P.K. Antibiotic resistance and susceptibility to some food preservative measures of spoilage and pathogenic micro-organisms from spices. Food Microbiology 21 (2004) 335-342
3. Braun P., Fehlhaber K., Klug C., and Kopp K. Investigations into the activity of enzymes produced by spoilage-causing bacteria: a possible basis for improved shelf-life estimation. Food Microbiology 16 (1999) 531-540
4. Chung K.-T., and Sun H.-L. Distribution and characteristics of Bacillus cereus isolated from rice in Taiwan. Journal of Food Science 51 (1986) 1208-1212
5. Davies E.A., Bevis H.E., Potter R., Harris J., Williams G.C., and Delves-Broughton J. The effect of pH on the stability of nisin solution during autoclaving. Letters in Applied Microbiology 27 (1998) 186-187
6. Del Torre M., Della Corte M., and Stecchini M.L. Prevalence and behaviour of Bacillus cereus in a REPFED of Italian origin. International Journal of Food Microbiology 63 (2001) 199-207
7. De Martinis E.C.P., Crandall A.D., Mazzotta A.S., and Montville T.J. Influence of pH, salt and temperature on nisin resistance in Listeria monocytogenes. Journal of Food Protection 60 (1997) 420-423
8. Gould G.W. Industry perspectives on the use of natural antimicrobials and inhibitors for food applications. Journal of Food Protection Supplement (1996) 82-86
9. Granum P.E., and Lund T. Bacillus cereus and its food poisoning toxins. FEMS Microbiology Letters 157 (1997) 223-228
10. Harris L.J., Fleming H.P., and Klaenhammer T.R. Sensitivity and resistance of Listeria monocytogenes ATCC 19115, Scott A, and UAL500 to nisin. Journal of Food Protection 54 (1991) 835-840
11. Hurst A. Nisin. Advances in Applied Microbiology 27 (1981) 85-123
12. Jay J.M. Modern food microbiology (1996), Chapman & Hall, New York
13. Johnson K.M., Nelson C.L., and Busta F.F. Germination and heat resistance of Bacillus cereus spores from strains associated with diarrheal and emetic food-borne illness. Journal of Food Science 47 (1982) 1268-1271
14. Kiessling C.R., Cutting J.H., Loftis M., Kiessling W.M., Dutta A.R., and Sofos J.N. Antimicrobial resistance of food-related Salmonella isolates, 1999-2000. Journal of Food Protection 65 (2002) 603-608
15. Kim H.U., and Goepfert J.M. Enumeration and identification of Bacillus cereus in foods. I. 24 h presumptive test medium. Applied Microbiology 22 (1971) 581-587
16. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 (1970) 680-685
17. Le Scanff J., Mohammedi I., Thiebaut A., Martin O., Argaud L., and Robert D. Necrotizing gastritis due to Bacillus cereus in an immunocompromised patient. Infection 34 (2006) 98-99
18. Leistner L. Further developments in the utilization of hurdle technology for food preservation. Journal of Food Engineering 22 (1994) 411-422
19. Lueck E. Antimicrobial food additives: characteristics, uses, effects (1980), Springer, Berlin
20. Mikolajcik E.M. Thermodestruction of Bacillus spores in milk. Journal of Milk and Food Technology 33 (1970) 61-63
21. Nout M.J.R., Bakshi D., and Sarkar P.K. Microbiological safety of kinema, a fermented soya bean food. Food Control 9 (1998) 357-362
22. Rajkowski K.T., and Mikolajcik E.M. Characteristics of selected strains of Bacillus cereus. Journal of Food Protection 50 (1987) 199-205
23. Ray B. Fundamental food microbiology. 2nd ed. (2001), CRC Press, Boca Raton, Florida
24. Roy, A., Moktan, B., & Sarkar, P. K. (2006). Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India. Food Control, doi:10.1016/j.foodcont.2006.10.001.
25. Samson R.A., van Kooij J.A., and de Boer E. A survey of the microbiological quality of commercial tempeh in the Netherlands. Journal of Food Protection 50 (1987) 92-94
26. Teuber M., Meile L., and Schwarz F. Acquired antibiotic resistance in lactic acid bacteria from food. Antonie van Leeuwenhoek 76 (1999) 115-137
27. Thompson D. Response surface experimentation. Journal of Food Processing and Preservation 6 (1982) 155-188
28. Varadaraj M.C., Keshava N., Devi N., Dwarakanath C.T., and Manjrekar S.P. Occurrence of Bacillus cereus and other Bacillus species in Indian snack and lunch foods and their ability to grow in a rice preparation. Journal of Food Science and Technology 29 (1992) 344-347
29. WHO. WHO global strategy for containment of antimicrobial resistance (WHO/CDS/CSR/DRS/2001.2.) (2001), World Health Organization, Geneva