Toxin profiles of Bacillus cereus occurring in high numbers in spontaneously fermented African locust beans (Parkia biglobosa)

Publikation: KonferencebidragPosterForskning

  • Line Thorsen
  • Paulin Azokpota
  • Bjarne Munk Hansen
  • Mogens Jakobsen
The microbiology of the naturally fermented African condiments Afiitin, iru and sonru produced in Benin from locust beans, has recently been studied showing high Bacillus cereus counts of log7CFU/g (Azokpota, 2005). A total of 19 B. cereus strains isolated from the three condiments showed to be potentially pathogenic by harboring and expressing enterotoxin and emetic genes. Isolates from afiitin were the most cytotoxic as detected by a Vero-cell assay, while an isolate from sonru was a potent cereulide producer. Interestingly B. cereus food poisoning frm the consumption of the fermented condiments has not been reported.
OriginalsprogEngelsk
Publikationsdato2007
Antal sider1
StatusUdgivet - 2007
BegivenhedBacillus - ACT 2007: International Conference on Bacillus anthracis, B. cereus, and B. thuringiensis - Oslo, Norge
Varighed: 17 jun. 200721 jun. 2007

Konference

KonferenceBacillus - ACT 2007: International Conference on Bacillus anthracis, B. cereus, and B. thuringiensis
LandNorge
ByOslo
Periode17/06/200721/06/2007

ID: 8109007