Occurrence of Toxigenic Bacillus cereus and Bacillus thuringiensis in Doenjang, a Korean Fermented Soybean Paste

Journal of Food Protection

Volumn 79, Issue 4, 2016, Pages 605-612

  Park, Kyung Min ^a,b   Kim, Hyun Jung ^a,c   Jeong, Moon Cheol ^b   Koo, Minseon ^a,b  

^a University of Science and Technology (UST)   (South Korea)

^b Distribution System   (South Korea)

^c Korea Food Research Institute   (South Korea)

Author keywords

Bacillus cereus; Bacillus thuringiensis; Doenjang; Emetic toxin; Enterotoxin gene; Food safety

Indexed keywords

ENTEROTOXIN;

ANALYSIS; BACILLUS CEREUS; BACILLUS THURINGIENSIS; FERMENTATION; FOOD CONTAMINATION; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; SOY FOOD; SOYBEAN;

BACILLUS CEREUS; BACILLUS THURINGIENSIS; ENTEROTOXINS; FERMENTATION; FOOD CONTAMINATION; SOY FOODS; SOYBEANS;

EID: 84964336931     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-15-416     Document Type: Article

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