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

Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing

“…While B. cereus can cause food poisoning, with symptoms including vomiting and diarrhea, not all B. cereus strains are pathogenic (Didelot, Barker, Falush, & Priest, 2009). In addition, B. cereus has been frequently identified in traditional soybean-based fermented foods such as African dawadawa, Indonesian tempeh, and Indian idli (Roy, Moktan, & Sarkar, 2007). Some B. cereus strains were also isolated from Korean cheonggukjang samples previously (Seo, Kim, Kim, & Park, 2009).…”

In vitro assessment of probiotic properties of Bacillus isolated from naturally fermented congee from Inner Mongolia of China

“…Bacillus is considered easily spreading from natural environment to many types of plant foods (Roberts et al 1982). Several strains of Bacillus have been isolated from traditional fermented foods including various cereal, legume and vegetablebased fermented foods (Gadaga et al 1999;Roy et al 2007;Valero et al 2007). Functional properties of traditional cereal-based fermented foods are closely associated with beneficial microorganisms included and Bacillus had proved to exert a synergistic effect with other microorganisms (Blandino et al 2003;Mante et al 2003).…”

Decontamination Strategies for a Few Potentially Pathogenic and Food Spoilage Causing, Antibiotic-Resistant Bacteria Isolated From Commonly Used Food Garnishes

“…The drawback of food garnishes which is of concern to a microbiologist is the fact that food garnishes are added to a dish uncooked and thus, potentially capable of being vectors of microorganisms and cause food spoilage and food poisoning (Campbell, 2001;Elviss, 2009). A lot of work has been done on uncooked vegetables, spices and nuts (Ali, 2014;Andleeb, 2013;Banerjee, 2004;Ghosh, 2007;Khan, 2012;Nipa, 2011;Roy, 2007;Sago, 2003;Schaffner, 1967;Shrivastava, 2014). However, not much work has been done on garnishes so far, except parsley and mint (Hsu, 2010;Naimi, 2003;Wu, 2000), even though they have been a part of our daily food.…”