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10.3389/fmicb.2022.897836Evaluation of growth and cereulide production by Bacillus cereus isolated from cooked rice
Department of Microbiology, Microbial Physiology and Biochemistry Laboratory, University of Ibadan , Ibadan , Nigeria
Department of Microbiology, Microbial Physiology and Biochemistry Laboratory, University of Ibadan , Ibadan , Nigeria
Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute , Mysore , India
Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute , Mysore , India
Published: 18.04.2020.
Volume 9, Issue 1 (2020)
pp. 135-145;
Abstract
Conditions influencing Bacillus cereus growth and cereulide production, such as temperature and pH, were evaluated at varying incubation periods. The growth and cereulide production at different temperatures and pH values ranging from 10 to 40 ºC and 5.0 to 8.5, respectively showed that the temperature from 20 to 30 ºC and at pH from 6.0 to 7.0 gave the optimum growth and cereulide production by B. cereus SA105. pH below 6.0 resulted in reduced growth and cereulide production. Cereulide production increased along with the incubation period, and maximum cereulide titre (ng/mL) of 1219.1±8.90 was obtained after 6 days of incubation at 30 ºC and pH 6.5 under static conditions. There was no quantifiable toxin at incubation temperatures of 10 and 40 ºC by B. cereus SA105. This work further reveals that B. cereus growth and cereulide production was significantly affected by temperature and pH in relation to the incubation period. Furthermore, the findings of this study will serve as a means for reducing the diversity of emetic toxin-producing B. cereus population in food and food products, thus preventing food poisoning.
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