Inhibition of Bacillus cereus Growth and Toxin Production by Bacillus amyloliquefaciens RD7-7 in Fermented Soybean Products

2016 ◽  
Vol 26 (1) ◽  
pp. 44-55 ◽  
Author(s):  
Jeong Seon Eom ◽  
Hye Sun Choi
Keyword(s):  
Bacillus Cereus ◽  
Bacillus Amyloliquefaciens ◽  
Toxin Production ◽  
Fermented Soybean

scholarly journals Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product

2021 ◽  
Vol 12 (1) ◽  
pp. 85-93
Author(s):  
Wallapat Phongtang ◽  
Ekachai Chukeatirote
Keyword(s):  
Bacillus Cereus ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Morphological Analysis ◽  
Food Poisoning ◽  
Fermented Soybean ◽  
Foodborne Pathogenic Bacteria ◽  
Ph Range ◽  
Potential Use

Abstract Bacillus cereus is considered to be an important food poisoning agent causing diarrhea and vomiting. In this study, the occurrence of B. cereus bacteriophages in Thai fermented soybean products (Thua Nao) was studied using five B. cereus sensu lato indicator strains (four B. cereus strains and one B. thuringiensis strain). In a total of 26 Thua Nao samples, there were only two bacteriophages namely BaceFT01 and BaceCM02 exhibiting lytic activity against B. cereus. Morphological analysis revealed that these two bacteriophages belonged to the Myoviridae. Both phages were specific to B. cereus and not able to lyse other tested bacteria including B. licheniformis and B. subtilis. The two phages were able to survive in a pH range between 5 and 12. However, both phages were inactive either by treatment of 50°C for 2 h or exposure of UV for 2 h. It should be noted that both phages were chloroform-insensitive, however. This is the first report describing the presence of bacteriophages in Thua Nao products. The characterization of these two phages is expected to be useful in the food industry for an alternative strategy including the potential use of the phages as a biocontrol candidate against foodborne pathogenic bacteria.

scholarly journals Bacillus cereus Induces Permeability of an In Vitro Blood-Retina Barrier

2008 ◽  
Vol 76 (4) ◽  
pp. 1358-1367 ◽  
Author(s):  
A. L. Moyer ◽  
R. T. Ramadan ◽  
J. Thurman ◽  
A. Burroughs ◽  
M. C. Callegan
Keyword(s):  
Quorum Sensing ◽  
Bacillus Cereus ◽  
Barrier Function ◽  
Pigment Epithelium ◽  
Retinal Pigment ◽  
Toxin Production ◽  
Global Regulator ◽  
Barrier Permeability ◽  
Cell Monolayers

ABSTRACT Most Bacillus cereus toxin production is controlled by the quorum-sensing-dependent, pleiotropic global regulator plcR, which contributes to the organism's virulence in the eye. The purpose of this study was to analyze the effects of B. cereus infection and plcR-regulated toxins on the barrier function of retinal pigment epithelium (RPE) cells, the primary cells of the blood-retina barrier. Human ARPE-19 cells were apically inoculated with wild-type or quorum-sensing-deficient B. cereus, and cytotoxicity was analyzed. plcR-regulated toxins were not required for B. cereus-induced RPE cytotoxicity, but these toxins did increase the rate of cell death, primarily by necrosis. B. cereus infection of polarized RPE cell monolayers resulted in increased barrier permeability, independent of plcR-regulated toxins. Loss of both occludin and ZO-1 expression occurred by 8 h postinfection, but alterations in tight junctions appeared to precede cytotoxicity. Of the several proinflammatory cytokines analyzed, only interleukin-6 was produced in response to B. cereus infection. These results demonstrate the deleterious effects of B. cereus infection on RPE barrier function and suggest that plcR-regulated toxins may not contribute significantly to RPE barrier permeability during infection.

scholarly journals Poultry-beneficial solid-state Bacillus amyloliquefaciens B-1895 fermented soybean formulation

2015 ◽  
Vol 34 (1) ◽  
pp. 25-28 ◽  
Author(s):  
Vladimir CHISTYAKOV ◽  
Vyacheslav MELNIKOV ◽  
Michael L. CHIKINDAS ◽  
Maiko KHUTSISHVILI ◽  
Avtandil CHAGELISHVILI ◽  
...  
Keyword(s):  
Solid State ◽  
Bacillus Amyloliquefaciens ◽  
Fermented Soybean

Toxin Production by Psychrotrophic Bacillus spp. Present in Milk

1990 ◽  
Vol 53 (9) ◽  
pp. 790-792 ◽  
Author(s):  
M. W. GRIFFITHS
Keyword(s):  
Bacillus Cereus ◽  
Brain Heart Infusion ◽  
Bacterial Count ◽  
Toxin Production ◽  
Latex Agglutination ◽  
Brain Heart Infusion Broth ◽  
Agglutination Assay ◽  
Bacillus Spp ◽  
Latex Agglutination Assay

Using a reversed passive latex agglutination assay, about 85% of psychrotrophic Bacillus spp. tested were shown to produce diarrhoegenic toxin during growth on brain heart infusion broth at 25°C. The majority of these strains were identified as Bacillus cereus or cereus-related strains. However, a number of other species was capable of synthesizing the toxin. Further investigation of four psychrotrophic Bacilli showed that the toxin was produced during growth in milk at temperatures ranging from 6 to 21°C. Toxin production increased with increasing temperatures and was not synthesized in appreciable quantities until the bacterial count exceeded 1 × 107 cfu/ml.

scholarly journals Toxin production in a rare and genetically remote cluster of strains of the Bacillus cereus group

2007 ◽  
Vol 7 (1) ◽  
pp. 43 ◽  
Author(s):  
Annette Fagerlund ◽  
Julien Brillard ◽  
Rainer Fürst ◽  
Marie-Hélène Guinebretière ◽  
Per Granum
Keyword(s):  
Bacillus Cereus ◽  
Toxin Production ◽  
Bacillus Cereus Group

The Use of Nisin as a Preservative in Crumpets

1994 ◽  
Vol 57 (10) ◽  
pp. 874-877 ◽  
Author(s):  
I. JENSON ◽  
L. BAIRD ◽  
J. DELVES-BROUGHTON
Keyword(s):  
Ambient Temperature ◽  
Bacillus Cereus ◽  
Shelf Life ◽  
Food Poisoning ◽  
Toxin Production ◽  
High Moisture ◽  
Naturally Occurring

Crumpets, a high moisture flour based product, have been implicated in food poisoning due to growth and toxin production by naturally occurring Bacillus cereus during 5-day storage at ambient temperature. Bacillus cereus isolates from untreated crumpets at the end of their shelf-life were shown to be sensitive to nisin. Addition of nisin to the batter at levels of 3.75 μg/g and above effectively prevented the growth to levels capable of causing food poisoning. The fate of nisin during the production and shelf-life of the crumpet was determined.

Influence of pH and sugars on the growth and production of diarrhoeagenic toxin byBacillus cereus

1993 ◽  
Vol 60 (4) ◽  
pp. 575-580 ◽  
Author(s):  
Alastair D. Sutherland ◽  
Ann M. Limond
Keyword(s):  
Bacillus Cereus ◽  
Bacterial Growth ◽  
Sugar Content ◽  
Toxin Production ◽  
Influence Of Ph

SummaryBroth cultures supplemented with high levels of sugars, particularly glucose at > 50 g/1, did not support diarrhoeagenic toxin production by psychro-trophicBacillus cereusdespite growth to high counts ( ∼ 107/ml) over a 4 d period of incubation at 21 °C. In contrast, starch levels of 10 and 50 g/l actually enhanced toxin production. Toxin production was also affected by pH levels of broth cultures, and was concomitant with alterations in bacterial growth. These findings help to explain variations in toxin levels previously found in some dairy desserts, which were thought to be associated with pH and sugar content (Sutherland, 1993).

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