Growth and toxin profiles of Bacillus cereus isolated from different food sources
Eleven strains of Bacillus cereus isolated from milk and meat products have been used to study growth and sporulation profiles in detail. Polymerase chain reaction (PCR) using primers detecting cold shock protein A gene signatures ( cspA), showed that none of the strains were the newly suggested spe...
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| Veröffentlicht in: | International journal of food microbiology 2001-09, Vol.69 (3), p.237-246 |
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| container_title | International journal of food microbiology |
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| creator | Andersen Borge, Grethe I Skeie, Marianne Sørhaug, Terje Langsrud, Thor Granum, Per Einar |
| description | Eleven strains of
Bacillus cereus isolated from milk and meat products have been used to study growth and sporulation profiles in detail. Polymerase chain reaction (PCR) using primers detecting cold shock protein A gene signatures (
cspA), showed that none of the strains were the newly suggested species in the
B. cereus group,
B. weihenstephanensis, comprising psychrotolerant
cereus strains, although one of the strains grew at 4°C, two at 6°C and seven grew at 7°C. One of the two strains that grew at 6°C had a maximum growth temperature of 42°C, while the remaining 10 strains all grew at temperature of 43°C or higher. Only three strains grew at 48°C. At 42°C, the generation time varied between 11 and 34 min. Spore germination was much faster for the two strains that grew at 6°C than for the other nine strains in milk at 7°C and 10°C. All strains were cytotoxic and contained the non-haemolytic enterotoxin gene (
nhe), 10 strains contained the enterotoxin T gene (
bceT), and only six had the gene (
hbl) encoding haemolytic enterotoxin. Two strains showed some microheterogeneity in the
nhe operon, but contained all three genes. We can conclude that true
B. cereus strains can have growth profiles as expected for
B. weihenstephanensis, and that
nhe and
bceT were not correlated with growth profiles. However, the two psychrotolerant strains with minimal growth temperature of 4°C and 6°C did not contain
hbl, as judged from our PCR results. |
| doi_str_mv | 10.1016/S0168-1605(01)00500-1 |
| format | Article |
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Bacillus cereus isolated from milk and meat products have been used to study growth and sporulation profiles in detail. Polymerase chain reaction (PCR) using primers detecting cold shock protein A gene signatures (
cspA), showed that none of the strains were the newly suggested species in the
B. cereus group,
B. weihenstephanensis, comprising psychrotolerant
cereus strains, although one of the strains grew at 4°C, two at 6°C and seven grew at 7°C. One of the two strains that grew at 6°C had a maximum growth temperature of 42°C, while the remaining 10 strains all grew at temperature of 43°C or higher. Only three strains grew at 48°C. At 42°C, the generation time varied between 11 and 34 min. Spore germination was much faster for the two strains that grew at 6°C than for the other nine strains in milk at 7°C and 10°C. All strains were cytotoxic and contained the non-haemolytic enterotoxin gene (
nhe), 10 strains contained the enterotoxin T gene (
bceT), and only six had the gene (
hbl) encoding haemolytic enterotoxin. Two strains showed some microheterogeneity in the
nhe operon, but contained all three genes. We can conclude that true
B. cereus strains can have growth profiles as expected for
B. weihenstephanensis, and that
nhe and
bceT were not correlated with growth profiles. However, the two psychrotolerant strains with minimal growth temperature of 4°C and 6°C did not contain
hbl, as judged from our PCR results.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/S0168-1605(01)00500-1</identifier><identifier>PMID: 11603861</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Animals ; Bacillus - genetics ; Bacillus - growth & development ; Bacillus cereus ; Bacillus cereus - genetics ; Bacillus cereus - growth & development ; Bacterial Proteins ; Biological and medical sciences ; Consumer Product Safety ; Dairy Products - microbiology ; Enterotoxin genes ; Enterotoxins - biosynthesis ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; Germination ; Growth ; Heat-Shock Proteins ; Meat Products - microbiology ; Polymerase Chain Reaction ; Psychrotolerant ; Spores, Bacterial - growth & development ; Sporulation ; Temperature ; Time Factors</subject><ispartof>International journal of food microbiology, 2001-09, Vol.69 (3), p.237-246</ispartof><rights>2001 Elsevier Science B.V.</rights><rights>2002 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c488t-682ef3f57177e021605a6d6d1a0bb1d93db3e070bfd6f6c1bd44a1787b7ce05d3</citedby><cites>FETCH-LOGICAL-c488t-682ef3f57177e021605a6d6d1a0bb1d93db3e070bfd6f6c1bd44a1787b7ce05d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0168-1605(01)00500-1$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14109318$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/11603861$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Andersen Borge, Grethe I</creatorcontrib><creatorcontrib>Skeie, Marianne</creatorcontrib><creatorcontrib>Sørhaug, Terje</creatorcontrib><creatorcontrib>Langsrud, Thor</creatorcontrib><creatorcontrib>Granum, Per Einar</creatorcontrib><title>Growth and toxin profiles of Bacillus cereus isolated from different food sources</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Eleven strains of
Bacillus cereus isolated from milk and meat products have been used to study growth and sporulation profiles in detail. Polymerase chain reaction (PCR) using primers detecting cold shock protein A gene signatures (
cspA), showed that none of the strains were the newly suggested species in the
B. cereus group,
B. weihenstephanensis, comprising psychrotolerant
cereus strains, although one of the strains grew at 4°C, two at 6°C and seven grew at 7°C. One of the two strains that grew at 6°C had a maximum growth temperature of 42°C, while the remaining 10 strains all grew at temperature of 43°C or higher. Only three strains grew at 48°C. At 42°C, the generation time varied between 11 and 34 min. Spore germination was much faster for the two strains that grew at 6°C than for the other nine strains in milk at 7°C and 10°C. All strains were cytotoxic and contained the non-haemolytic enterotoxin gene (
nhe), 10 strains contained the enterotoxin T gene (
bceT), and only six had the gene (
hbl) encoding haemolytic enterotoxin. Two strains showed some microheterogeneity in the
nhe operon, but contained all three genes. We can conclude that true
B. cereus strains can have growth profiles as expected for
B. weihenstephanensis, and that
nhe and
bceT were not correlated with growth profiles. However, the two psychrotolerant strains with minimal growth temperature of 4°C and 6°C did not contain
hbl, as judged from our PCR results.</description><subject>Animals</subject><subject>Bacillus - genetics</subject><subject>Bacillus - growth & development</subject><subject>Bacillus cereus</subject><subject>Bacillus cereus - genetics</subject><subject>Bacillus cereus - growth & development</subject><subject>Bacterial Proteins</subject><subject>Biological and medical sciences</subject><subject>Consumer Product Safety</subject><subject>Dairy Products - microbiology</subject><subject>Enterotoxin genes</subject><subject>Enterotoxins - biosynthesis</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Germination</subject><subject>Growth</subject><subject>Heat-Shock Proteins</subject><subject>Meat Products - microbiology</subject><subject>Polymerase Chain Reaction</subject><subject>Psychrotolerant</subject><subject>Spores, Bacterial - growth & development</subject><subject>Sporulation</subject><subject>Temperature</subject><subject>Time Factors</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1PHDEMhqOqqGyhP6FVLkXtYahNZpLsCVHUAhISqoBzlEkcNdXshCYzfPz7ZtlVOXKxJeux_eph7CPCIQLKb9e16AYldF8AvwJ0AA2-YQvUatmIVsJbtviP7LL3pfyBSgkB79gu1qHQEhfs11lOD9NvbkfPp_QYR36XU4gDFZ4C_25dHIa5cEeZaoslDXYiz0NOK-5jCHU-Tjyk5HlJc3ZU9tlOsEOhD9u-x25__rg5PW8ur84uTk8uG9dqPTVSH1EQoVOoFMHROqWVXnq00Pfol8L3gkBBH7wM0mHv29ai0qpXjqDzYo8dbO7WwH9nKpNZxeJoGOxIaS4GNQpUKCrYbUCXUymZgrnLcWXzk0Ewa5fm2aVZRzCA5tmlwbr3aftg7lfkX7a28irweQvY4uwQsh1dLC9ci7AUqCt3vOGo6riPlE1xkUZHPmZyk_EpvhLlHzYzkKQ</recordid><startdate>20010928</startdate><enddate>20010928</enddate><creator>Andersen Borge, Grethe I</creator><creator>Skeie, Marianne</creator><creator>Sørhaug, Terje</creator><creator>Langsrud, Thor</creator><creator>Granum, Per Einar</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20010928</creationdate><title>Growth and toxin profiles of Bacillus cereus isolated from different food sources</title><author>Andersen Borge, Grethe I ; Skeie, Marianne ; Sørhaug, Terje ; Langsrud, Thor ; Granum, Per Einar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c488t-682ef3f57177e021605a6d6d1a0bb1d93db3e070bfd6f6c1bd44a1787b7ce05d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Animals</topic><topic>Bacillus - genetics</topic><topic>Bacillus - growth & development</topic><topic>Bacillus cereus</topic><topic>Bacillus cereus - genetics</topic><topic>Bacillus cereus - growth & development</topic><topic>Bacterial Proteins</topic><topic>Biological and medical sciences</topic><topic>Consumer Product Safety</topic><topic>Dairy Products - microbiology</topic><topic>Enterotoxin genes</topic><topic>Enterotoxins - biosynthesis</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Germination</topic><topic>Growth</topic><topic>Heat-Shock Proteins</topic><topic>Meat Products - microbiology</topic><topic>Polymerase Chain Reaction</topic><topic>Psychrotolerant</topic><topic>Spores, Bacterial - growth & development</topic><topic>Sporulation</topic><topic>Temperature</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Andersen Borge, Grethe I</creatorcontrib><creatorcontrib>Skeie, Marianne</creatorcontrib><creatorcontrib>Sørhaug, Terje</creatorcontrib><creatorcontrib>Langsrud, Thor</creatorcontrib><creatorcontrib>Granum, Per Einar</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Andersen Borge, Grethe I</au><au>Skeie, Marianne</au><au>Sørhaug, Terje</au><au>Langsrud, Thor</au><au>Granum, Per Einar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Growth and toxin profiles of Bacillus cereus isolated from different food sources</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2001-09-28</date><risdate>2001</risdate><volume>69</volume><issue>3</issue><spage>237</spage><epage>246</epage><pages>237-246</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Eleven strains of
Bacillus cereus isolated from milk and meat products have been used to study growth and sporulation profiles in detail. Polymerase chain reaction (PCR) using primers detecting cold shock protein A gene signatures (
cspA), showed that none of the strains were the newly suggested species in the
B. cereus group,
B. weihenstephanensis, comprising psychrotolerant
cereus strains, although one of the strains grew at 4°C, two at 6°C and seven grew at 7°C. One of the two strains that grew at 6°C had a maximum growth temperature of 42°C, while the remaining 10 strains all grew at temperature of 43°C or higher. Only three strains grew at 48°C. At 42°C, the generation time varied between 11 and 34 min. Spore germination was much faster for the two strains that grew at 6°C than for the other nine strains in milk at 7°C and 10°C. All strains were cytotoxic and contained the non-haemolytic enterotoxin gene (
nhe), 10 strains contained the enterotoxin T gene (
bceT), and only six had the gene (
hbl) encoding haemolytic enterotoxin. Two strains showed some microheterogeneity in the
nhe operon, but contained all three genes. We can conclude that true
B. cereus strains can have growth profiles as expected for
B. weihenstephanensis, and that
nhe and
bceT were not correlated with growth profiles. However, the two psychrotolerant strains with minimal growth temperature of 4°C and 6°C did not contain
hbl, as judged from our PCR results.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>11603861</pmid><doi>10.1016/S0168-1605(01)00500-1</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 2001-09, Vol.69 (3), p.237-246 |
| issn | 0168-1605 1879-3460 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_18131713 |
| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Animals Bacillus - genetics Bacillus - growth & development Bacillus cereus Bacillus cereus - genetics Bacillus cereus - growth & development Bacterial Proteins Biological and medical sciences Consumer Product Safety Dairy Products - microbiology Enterotoxin genes Enterotoxins - biosynthesis Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Germination Growth Heat-Shock Proteins Meat Products - microbiology Polymerase Chain Reaction Psychrotolerant Spores, Bacterial - growth & development Sporulation Temperature Time Factors |
| title | Growth and toxin profiles of Bacillus cereus isolated from different food sources |
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