Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack

International Journal of Food Microbiology

Volumn 146, Issue 3, 2011, Pages 244-252

  Thorsen, Line ^a   Abdelgadir, Warda S ^b   Rønsbo, Mie H ^a   Abban, Stephen ^a   Hamad, Siddig H ^c   Nielsen, Dennis S ^a   Jakobsen, Mogens ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Food Research Centre   (Sudan)

^c UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Bacillus cereus; Bacillus subtilis group; Gergoush; Legumes; M13 PCR typing; Milk

Indexed keywords

CEREULIDE SYNTHETASE; DNA TOPOISOMERASE (ATP HYDROLYSING) A; DNA TOPOISOMERASE (ATP HYDROLYSING) B; RNA 16S; RNA 18S; RNA 23S; SYNTHETASE; UNCLASSIFIED DRUG;

ARTICLE; BACILLUS; BACILLUS CEREUS; BACILLUS LICHENIFORMIS; BACILLUS SONORENSIS; BACILLUS SUBTILIS; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BREAD; FERMENTATION; GENE EXPRESSION; GENE SEQUENCE; GERGOUSH; LEGUME; MICROFLORA; MILK; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; PHYLOGENETIC TREE;

BACILLUS; BACTERIOPHAGE TYPING; BREAD; COLONY COUNT, MICROBIAL; COOKING; FABACEAE; FERMENTATION; FOOD MICROBIOLOGY; FOOD SAFETY; GENES, BACTERIAL; GENOTYPE; PHENOTYPE; SUDAN;

BACILLUS CEREUS; BACILLUS CEREUS GROUP; BACILLUS LICHENIFORMIS; BACILLUS SONORENSIS; BACILLUS SUBTILIS; BACILLUS THURINGIENSIS; CICER ARIETINUM; ESCHERICHIA COLI; LENS CULINARIS; VICIA FABA;

EID: 79954585109     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.02.028     Document Type: Article

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