Inhibition of Bacillus cereus by lactic acid bacteria starter cultures in rice fermentation

Yang, Yong; Tao, Wei; Liu, Ye-Jia; Zhu, Feng

doi:10.1016/j.foodcont.2007.03.002

Cited by 24 publications

(19 citation statements)

References 14 publications

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“…, 2006); pH lower than 3.7 could inhibit S. aureus (Alvarado et al. , 2006); pH lower than 4.0 inhibited B. cereus (Yang et al. , 2008) and pH lower than 4.4 was able to inhibit Salmonella sp.…”

Section: Resultsmentioning

confidence: 99%

Probiotic lactic acid bacteria from Kung‐Som: isolation, screening, inhibition of pathogenic bacteria

Hwanhlem

Watthanasakphuban

Riebroy

et al. 2010

Int J of Food Sci Tech

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Lactic acid bacteria (LAB) were isolated from Kung-Som at various fermentation periods. Only ten strains, named D2SM22, D6SM3, D6SM24, D6SM26, D8SM21, D10SM5, D10SM11, D10SM16, D10SM20 and D16SM26 showed a survival rate of more than 50% under the simulated gastric juice. After being subjected to simulated gastric juice, four strains (D6SM3, D8SM21, D10SM16 and D10SM20) showed a survival rate of more than 50% in simulated small intestinal juices. Growth of strain D6SM3, D8SM21 and D10SM16 under micro-aerobic and anaerobic conditions was not different. Tested pathogenic strains (Escherichia coli, Staphylococcus aureus, Bacillus cereus, Vibrio parahaemolyticus and Salmonella sp.) were inhibited by probiotic LAB. However, none of strains could produce bacteriocins. All strains were identified as Lactobacillus plantarum. No differences in pH, acidity, LAB count and liking scores between Kung-Som produced with starter culture and conventional method were observed (P > 0.01).

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Section: Resultsmentioning

confidence: 99%

Probiotic lactic acid bacteria from Kung‐Som: isolation, screening, inhibition of pathogenic bacteria

Hwanhlem

Watthanasakphuban

Riebroy

et al. 2010

Int J of Food Sci Tech

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“…In addition, the fermented milk may contain lactic acid bacteria which are known for their potential to inhibit the proliferation of food‐borne pathogens like B. cereus through the production of antimicrobials (Yang et al . ).…”

Section: Discussionmentioning

confidence: 97%

“…This eliminated bacterial contamination of products and hence the possible presence of unwanted bacteria in their products. In addition, the fermented milk may contain lactic acid bacteria which are known for their potential to inhibit the proliferation of food-borne pathogens like B. cereus through the production of antimicrobials (Yang et al 2008). All the B. cereus isolates showed haemolysin activity.…”

Section: Discussionmentioning

confidence: 99%

Occurrence, heat and antibiotic resistance profile of Bacillus cereus isolated from raw cow and processed milk in Mezam Division, Cameroon

Fossi

Akoachere

Nchanji

et al. 2016

Int J of Dairy Tech

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Bacillus cereus is the aetiologic agent of two distinct forms of food poisoning: the diarrhoeal and emetic syndromes. Little data exist on the prevalence of B. cereus in raw milk and milk products sold in Cameroonian towns. This study was aimed at investigating the occurrence, heat and antibiotic resistance of B. cereus isolated from raw milk and selected milk products in Mezam division, Cameroon. Bacillus cereus was isolated by inoculating samples onto mannitol‐egg yolk‐polymyxin B agar. Isolates were characterised morphologically and biochemically. The occurrence of B. cereus in raw milk (8.22%) was less than that in milk powder (13.33%). Bacillus cereus was not isolated from fermented milk. There was no significant difference (P < 0.05) between the B. cereus load in raw milk (2.6 × 103 cfu/mL) and milk powder (3.0 × 102 cfu/mL). All the isolates showed haemolysin activity and were sensitive to tetracycline, gentamicin, chloramphenicol and nalidixic acid, but resistant to penicillin, ampicillin and trimethoprim/sulphamethoxazole. The detection of drug‐resistant, haemolysin‐positive isolates should serve as a warning for an impending health hazard following consumption of untreated milk. Heat resistance of isolates was assessed by determining the decimal reduction time; D‐value (time to inactivate 90% of the B. cereus spores); and the heat sensitivity, z (temperature increase leads to a tenfold reduction in the D‐value). The values for D100 ranged from 0.5 to 3.5 min, and z‐values ranged from 10.0 to 32.6 °C. These results could be used in the dairy industry to evaluate the importance of heat treatment on B. cereus inactivation and calculation of process efficiency.

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“…En el cultivo de BAL en leche, las bacterias producen ácido láctico, acético y dióxido de carbono, que actúan como metabolitos antimicrobianos que inhiben el crecimiento de B. cereus [80]. Se ha reportado que los metabolitos producidos por las BAL inhiben el crecimiento de B. cereus en productos derivados de arroz fermentado, como los fideos; debido a la drástica disminución de pH en el medio [81].…”

Section: Prevención Y Controlunclassified

Bacillus cereus un patógeno importante en el control microbiológico de los alimentos

Sánchez

Correa

Castañeda-Sandoval

2016

Rev. Fac. Nac. Salud Pública

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Inhibition of Bacillus cereus by lactic acid bacteria starter cultures in rice fermentation

Cited by 24 publications

References 14 publications

Probiotic lactic acid bacteria from Kung‐Som: isolation, screening, inhibition of pathogenic bacteria

Probiotic lactic acid bacteria from Kung‐Som: isolation, screening, inhibition of pathogenic bacteria

Occurrence, heat and antibiotic resistance profile of Bacillus cereus isolated from raw cow and processed milk in Mezam Division, Cameroon

Bacillus cereus un patógeno importante en el control microbiológico de los alimentos

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