Incidence and characterization of Bacillus cereus isolated from traditional fermented meals in Nigeria

The aim of this study was to examine the presence of Bacillus cereus in fermented meals used in food seasoning in Nigeria. The microbial profiles of iru and ogiri, two Nigerian fermented vegetable proteins, were examined for presence of B. cereus. In the 50 samples tested, B. cereus was detected in...

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Veröffentlicht in:	Journal of food protection 2004-12, Vol.67 (12), p.2805-2808
Hauptverfasser:	Oguntoyinbo, F.A, Oni, O.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacillus cereus Bacillus cereus - enzymology Bacillus cereus - isolation & purification Bacillus cereus - metabolism bacterial contamination Biological and medical sciences condiments Consumer Product Safety enterotoxins Enterotoxins - isolation & purification enzyme activity Fermentation fermented foods flavor enhancers Food Analysis food contamination Food industries Food Microbiology food pathogens Fundamental and applied biological sciences. Psychology hemolysins hemolysis Humans isolation Latex Fixation Tests - methods locust bean gum microbial detection Nigeria phenotype serotypes traditional foods vegetable products vegetable protein Vegetables - microbiology
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