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Evaluation of Growth and Cereulide Production by Bacillus cereus Isolated from Cooked Rice.

Seyi Amole, Damilola O. and Onilude, Abiodun A. and Swaroopa Rani, D. and Prakash, M. Halami (2020) Evaluation of Growth and Cereulide Production by Bacillus cereus Isolated from Cooked Rice. International Journal of Food Studies, 9. pp. 135-145.

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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 the 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 the emetic toxin-producing B. cereus population in food and food products, thus preventing food poisoning.

Item Type: Article
Uncontrolled Keywords: Bacillus cereus; Growth; Cereulide; pH; Temperature; Incubation period
Subjects: 600 Technology > 08 Food technology > 10 Food Microorganisms
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Dec 2020 11:23
Last Modified: 31 Dec 2020 11:23
URI: http://ir.cftri.res.in/id/eprint/14729

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