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

Research output: Contribution to conferencePosterResearch

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.
Original languageEnglish
Publication date2007
Number of pages1
Publication statusPublished - 2007
EventBacillus - ACT 2007: International Conference on Bacillus anthracis, B. cereus, and B. thuringiensis - Oslo, Norway
Duration: 17 Jun 200721 Jun 2007

Conference

ConferenceBacillus - ACT 2007: International Conference on Bacillus anthracis, B. cereus, and B. thuringiensis
CountryNorway
CityOslo
Period17/06/200721/06/2007

ID: 8109007