Comparison of Media for Isolation of Bacillus cereus from Foods

Peterz, Mats; Wiberg, C.; Norberg, Per

doi:10.4315/0362-028x-48.11.969

Cited by 5 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The raw milk samples were taken in sterile bottles (200 mL) and placed in a cool box according to the principles determined by the Turkish Standard Institute (TSE‐1018) 12 . A dilution series was prepared from each sample using 0.1% peptone water (Oxoid CM 9; Dizdarer, Kimyevi Maddeler Trearet Ltd, Ankara, Turkey), and 0.1 mL from each 10 −3 dilution was inoculated onto plate count agar (PCA; Oxoid CM 325; Dizdarer, Kimyevi Maddeler Trearet Ltd, Ankara, Turkey) and dextrose agar (Difco 0067‐17‐1; Dizdarer, Kimyervi Maddeler Trearet Ltd, Ankara, Turkey) 2,5,13–15 …”

Section: Methodsmentioning

confidence: 99%

The inhibitory effects of Lactobacillus casei and Lactobacillus helveticus on Bacillus species isolated from raw milk in various salt concentrations

Uraz

Simsek

Maraş

2001

Int J of Dairy Tech

View full text Add to dashboard Cite

Nineteen strains of Bacillus were isolated and identified from 111 samples of raw milk. The inhibitory effects of Lactobacillus casei and Lactobacillus helveticus on strains of Bacillus were studied. The inhibitory effects were evaluated (using the well diffusion method) on nutrient agar, with NaCl added at concentrations of 40, 45, 50, 55, 60 and 65 g/L. Lactobacillus casei inhibited 16 strains of Bacillus on nutrient agar without salt, and 18 strains in the presence of salt. When the salt concentration was 6.5%, the inhibitory effect decreased, and L. casei inhibited only eight strains of Bacillus ( Bacillus cereus, Bacillus sphaericus, Bacillus licheniformis, Bacillus macerans, Bacillus firmus, Bacillus coagulans, Bacillus polymyxa and Bacillus stearothermophilus). Lactobacillus helveticus formed the inhibitory zones against five strains of Bacillus on nutrient agar without salt, but with 4% NaCl concentration, it showed an inhibitory effect on 13 strains; a further two strains were inhibited in the presence of 4.5 and 5.0% salt. In 5.5% NaCl, the same 15 strains were inhibited by L. helveticus, whilst in 6 and 6.5% salt, the inhibitory effect decreased and only six and seven strains were affected, respectively. The maximum inhibitory effect with both L. casei and L. helveticus was observed in the presence of 4.5–5.5% salt.

show abstract

Section: Methodsmentioning

confidence: 99%