Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments

International Journal of Food Microbiology

Volumn 142, Issue 1-2, 2010, Pages 247-250

  Thorsen, Line ^a   Azokpota, Paulin ^b   Hansen, Bjarne Munk ^c   Hounhouigan, D Joseph ^b   Jakobsen, Mogens ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF ABOMEY CALAVI   (Benin)

^c NATIONAL ENVIRONMENTAL RESEARCH INSTITUTE   (Denmark)

Author keywords

Afitin; Bacillus cereus sensu stricto; Cereulide; Fermented African locust beans; Iru; RAPD PCR; Sonru

Indexed keywords

CEREULIDE;

AFITIN; ARTICLE; BACILLUS CEREUS; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BENIN; CONDIMENT; FERMENTED PRODUCT; FOOD SAFETY; GENETIC VARIABILITY; GENOTYPE; IRU; NONHUMAN; PHENOTYPE; SONRU;

BACILLUS CEREUS; CONDIMENTS; DEPSIPEPTIDES; FERMENTATION; GENETIC VARIATION; MOLECULAR SEQUENCE DATA; PHYLOGENY;

BACILLUS CEREUS; BACILLUS CEREUS GROUP; PARKIA BIGLOBOSA; PARKIA FILICOIDEA;

EID: 77955655678     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.06.004     Document Type: Article

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