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Bacillus cereus

Tue, 07/16/2019 - 04:05
This study evaluated the antimicrobial activity (i.e., against Bacillus cereus and Staphylococcus aureus) and the antioxidant activity (i.e., ABTS, FRAP, and DPPH) of annatto seeds extract obtained by ultrasound-assisted extraction. A response surface design with three levels such as pH (2-11), solvent concentration (50-96 %), seed-to-solvent ratio (1:2–1:10), and treatment time (0-30 min) was...
Mon, 07/15/2019 - 01:05
Publication date: January 2020 , Volume 107Author(s): Irshaan Syed, Pratik Banerjee, Preetam SarkarAbstractApplication of plant-based essential oils as antimicrobial agents has received considerable attention. However, these antimicrobial compounds undergo quick depletion due to various factors such as volatile nature, low-water solubility, and interactions with lipophilic food components....
Sat, 07/13/2019 - 01:05
Publication date: Available online 11 July 2019Source: Author(s): Yoshiaki Ohkubo, Kazuhiro Komori, Kenji Uchida, Hidemasa Motoshima, Naoya KatanoAbstractBacillus cereus is a spore-forming bacterium that adversely affects the quality of high-temperature short-time (HTST) pasteurised milk. Using a membrane filtration method, we investigated B. cereus spore levels in raw milk from dairy plants in...
Mon, 07/01/2019 - 11:00
Bacterial adaptation is characterized by a lag phase during which cells do not multiply or modify their physiology to cope with the constraints of their environment. Our aim was to determine a sequence of events during the lag phase of growth at low temperature and pH for three Bacillus cereus strains. The onsets of expression of two genes, one of which is essential for stress adaptation (cshA,...
Thu, 06/27/2019 - 01:07
Publication date: Available online 26 June 2019 Innovative Food Science & Emerging TechnologiesAuthor(s): Hee-Jeong Hwang, Ji-Hyun Seo, Chanmin Jeong, Chan-Ick Cheigh, Myong-Soo ChungAbstractThe objective of this study was to measure the inactivation efficiencies of intense pulsed light (IPL) on six types of bacteria and determine how the efficiency values are related to the spectral...
Thu, 06/27/2019 - 00:00
Bacillus cereus sensu lato is one of the most harmful bacterial groups affecting the quality and safety of powdered infant formula (PIF). In this study, samples were collected from the raw materials and processing environments of PIF. A total of 84 isolates were identified as Bacillus cereus sensu stricto (B. cereus s. s.) by 16S rRNA analysis, molecular typing technology, and physiological and...
Thu, 06/20/2019 - 01:06
Publication date: Available online 10 June 2019Source: LWTAuthor(s): Sujogya Kumar Panda, Yugal Kishore Mohanta, Laxmipriya Padhi, Walter LuytenAbstractThe anti-microbial activity of crude extracts (hexane, acetone, ethanol, and aqueous) of 46 edible plants from Odisha, India, was studied using a broth microdilution assay against 8 common food-borne pathogens (Gram-positive: Bacillus cereus...
Sat, 06/15/2019 - 01:07
Available online 14 June 2019 Author(s): Qin Shu, Yongwu Niu, Wenjun Zhao, Qihe ChenAbstractThis study aimed to investigate the antibacterial activity and underlying mechanism of mannosylerythritol lipids (MELs) against vegetative cells and spores of Gram-positive Bacillus cereus. The minimum inhibitory concentration and minimum bactericidal concentration of MELs was 1.25 mg/mL and 2.50 mg/mL,...
Sun, 06/02/2019 - 01:11
Available online 1 June 2019 Author(s): Shunshan Jiao, Hangjin Zhang, Sizhuo Hu, Yanyun ZhaoAbstractThis study investigated the effect of RF heating on inactivation of Bacillus cereus spores in red pepper powder, evaluated the influence of sample initial water activity and built a corresponding inactivation model. The inactivation effect during come-up time was also considered and Log-linear...
Wed, 05/29/2019 - 09:08
Pediococcus acidilactici strain is a suitable starter for lupine protein biodegradation, lowering the molecular weight of the protein (peptides from 10 to 20 kDa) in SMF and SSF samples. Also, enhanced protein digestibility of SSF (7.7%) and SMF protein isolates (11.2%), respectively, can be obtained, compared to nonfermented samples. The biodegradation of lupine protein endows new features to...
Sun, 05/26/2019 - 01:12
Available online 24 May 2019 Author(s): Panayiota Xylia, George Botsaris, Antonios Chrysargyris, Panagiotis Skandamis, Nikos TzortzakisAbstractFresh vegetables are important components of an everyday balanced diet making ready to-eat-salads (RTE) a commodity widely consumed. However, in the past few years these products have been linked with outbreaks of salmonellosis and listeriosis; thus the...
Wed, 05/22/2019 - 12:03
Abstract Brazil is home to a wide variety of flora, including several lesser known species, such as araçá that were processed in this study using two green technologies consecutively: supercritical fluid extraction (SFE) for nonpolar fraction and pressurized liquid extraction. For polar fraction, the experiments followed a central composite design involving ethanol as solvent, with temperature...
Tue, 05/21/2019 - 01:13
Publication date: Available online 20 May 2019Source: LWTAuthor(s): Debasish Kumar Dey, Bon Gyo Koo, Chanchal Sharma, Sun Chul KangAbstractFoodborne pathogenic bacteria like, Escherichia coli O157:H7, Bacillus cereus and Salmonella typhimurium are the biggest threat to food industries. Their growth in the environment and transmission of deadly diseases has become a challenge. The present study...
Mon, 05/20/2019 - 17:00
Francesco Celandroni, Alessandra Vecchione, Alice Cara, Diletta Mazzantini, Antonella Lupetti, Emilia Ghelardi Spores of several Bacillus species have long history of consumption and safe use as probiotics and a variety of formulations containing these organisms are available in the global market. Considering the difficulties in the identification of Bacillus species and the poor microbiological...
Mon, 05/20/2019 - 00:00
Toxins, Vol. 11, Pages 281: Binding to The Target Cell Surface Is The Crucial Step in Pore Formation of Hemolysin BL from Bacillus cereus Toxins doi: 10.3390/toxins11050281 Authors: Nadja Jessberger Richard Dietrich Stefanie Schwemmer Franziska Tausch Valerie Schwenk Andrea Didier Erwin Märtlbauer A major virulence factor involved in Bacillus cereus food poisoning is the three...
Fri, 05/17/2019 - 01:12
Available online 15 May 2019 Author(s): Ziyu Huang, Yingying Lin, Fazheng Ren, Sijia Song, Huiyuan GuoAbstractBacillus cereus is a common foodborne pathogen in dairy environment, which is hard to remove for its strong biofilm forming ability. In our study, Clean-in-place (CIP) regime and benzalkonium bromide (BK) were used in combination to enhance biofilm removal effectiveness. The CIP regime (1...
Thu, 05/16/2019 - 01:08
Publication date: Available online 14 May 2019Source: LWTAuthor(s): Ana Paula M. Pereira, Henrique A. Stelari, Frédéric Carlin, Anderson S. Sant’AnaAbstractBacillus cereus and Geobacillus stearothermophilus are spore-forming bacteria of concern for the quality and safety of cocoa-based foods, because of their frequent occurrence in raw materials and the capability of spores to withstand heat...
Mon, 05/13/2019 - 01:11
Available online 11 May 2019 Author(s): Lyddia Wilson, Kanwal Mohammad Iqbal, Terrie Simmons-Ehrhardt, Massimo F. Bertino, Muhammed Raza Shah, Vamsi K. Yadavalli, Christopher J. EhrhardtAbstractGaps in our understanding of the natural ecology and survival mechanisms of pathogenic bacteria in complex microenvironments such as soil typically occur due to the difficulty in characterizing biochemical...
Sun, 05/12/2019 - 01:13
Available online 11 May 2019 Author(s): Maricarmen Iñiguez-Moreno, Melesio Gutiérrez-Lomelí, María Guadalupe Avila-NovoaAbstractPathogens and spoilage microorganisms can develop multispecies biofilms on food contact surfaces; however, few studies have been focused on evaluated mixed biofilms of these microorganisms. Therefore this study investigated the biofilm development by pathogenic (Bacillus...
Sat, 05/11/2019 - 10:03
The signaling peptide NprX orchestrates the development of B. thuringiensis during the stationary phase. In the absence of NprX, NprR inhibits sporulation by impairing the phosphorylation of Spo0F‐P; in the presence of NprX, NprR–NprX ensures the survival of the bacteria in the insect cadaver. We show that NprX is imported in the bacteria by two olipeptide permease systems: Opp, known to be...
Thu, 05/02/2019 - 11:02
Spore-forming bacteria are natural contaminants of food raw materials, and sporulation can occur in many environments from farm to fork. In order to characterize and to predict spore formation over time, we developed a model that describes both the kinetics of growth and the differentiation of vegetative cells into spores. The model is based on a classical growth model and enables description of...
Tue, 04/30/2019 - 20:00
Random Mutagenesis Applied to Reveal Factors Involved in Oxidative Tolerance and Biofilm Formation in Foodborne Cronobacter malonaticus Maofeng Zhang1,2†, Xiyan Zhang1†, Liaowang Tong1†, Dexin Ou1, Yaping Wang1, Jumei Zhang2, Qingping Wu2* and Yingwang Ye1,2* 1School of Food Science and Engineering, Hefei University of Technology, Hefei, China 2State Key Laboratory of...
Sun, 04/28/2019 - 20:00
The hydrophobic nature of hydrocarbons make them less bioavailable to microbes, generally leading to low efficiency in biodegradation. Current bioremediation strategies for hydrocarbon contamination, uses indu...
Thu, 04/25/2019 - 20:00
Role of Starter Cultures on the Safety of Fermented Meat Products Marta Laranjo1*, Maria Eduarda Potes1,2 and Miguel Elias1,3 1ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, Évora, Portugal 2Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo...
Thu, 04/25/2019 - 06:40
Abstract Aims The aim of the study is to investigate the proteomic changes and antioxidant enzyme activity in chromium resistant Bacillus cereus VITSH1 in response to heavy metal toxicity. Methods and Results The variation in protein expression and antioxidant enzyme activity in the presence and absence of metal was studied in Bacillus cereus VITSH1. The differentially expressed proteins in...
Sun, 04/21/2019 - 00:00
Toxins, Vol. 11, Pages 231: CesH Represses Cereulide Synthesis as an Alpha/Beta Fold Hydrolase in Bacillus cereus Toxins doi: 10.3390/toxins11040231 Authors: Shen Tian Hairong Xiong Peiling Geng Zhiming Yuan Xiaomin Hu Cereulide is notorious as a heat-stable emetic toxin produced by Bacillus cereus and glucose is supposed to be an ingredient supporting its formation. This study...
Thu, 04/18/2019 - 11:01
Lytic bacteriophages (or phages) drive bacterial mortality by elaborating exquisite abilities to bind, breach, and destroy bacterial cell membranes and subjugate critical bacterial cell functions. These antimicrobial activities make phages ideal candidates to serve as, or provide sources of, biological control measures for bacterial pathogens. In this study, we isolated the Myoviridae phage...
Tue, 04/16/2019 - 20:00
Large-Scale Genomic Analyses and Toxinotyping of Clostridium perfringens Implicated in Foodborne Outbreaks in France Abakabir Mahamat Abdelrahim, Nicolas Radomski, Sabine Delannoy, Sofia Djellal, Marylène Le Négrate, Katia Hadjab, Patrick Fach, Jacques-Antoine Hennekinne, Michel-Yves Mistou and Olivier Firmesse* Université PARIS-EST, Agence Nationale de Sécurité...
Fri, 03/29/2019 - 09:54
The purpose of this study is to establish a rapid and accurate method based on multiplex polymerase chain reaction combined with suspension array xTAG (Flexible Sequence‐tagged, xTAG) technology to simultaneously detect Salmonella Typhimurium, Brucella spp., Bacillus cereus and Shigella spp. in raw milk. Summary The purpose of this study is to establish a rapid and accurate method based on...
Mon, 03/25/2019 - 11:00
Enteropathogenic Bacillus cereus causes foodborne infections due to the production of pore-forming enterotoxins in the intestine. Before that, spores have to be ingested, survive the stomach passage, and germinate. Thus, before reaching epithelial cells, B. cereus comes in contact with the intestinal mucus layer. In the present study, different aspects of this interaction were analyzed. Total RNA...
Thu, 03/21/2019 - 01:18
Available online 19 March 2019 Author(s): Louise Hock, Audrey Leprince, Mathilde Tournay, Annika Gillis, Jacques MahillonAbstractSome strains of the Bacillus cereus group can be implicated in two types of foodborne intoxication syndromes, namely diarrheal and emetic. The emetic syndrome results from the ingestion of the cereulide toxin produced by particular strains of B. cereus and Bacillus...
Wed, 03/20/2019 - 00:00
A fluorescence assay combined with PCR, catalytic hairpin assembly (CHA), and graphene oxide (GO) was established to detect emetic Bacillus cereus in milk samples. The processes of the assay are not new, but components of the processes make the assay useful. Two partially complementary hairpin probes (H1 and FAM-H2) were designed according to the target single-strand DNA (ssDNA). The CHA reaction...
Mon, 03/18/2019 - 01:14
Publication date: Available online 16 March 2019Source: Author(s): Maria Cecília E. Ribeiro, Meg da Silva Fernandes, Arnaldo Yoshiteru Kuaye, Mirna L. GiganteAbstractThe effectiveness of nine different sanitation procedures for the removal and control of adhered Bacillus cereus spores isolated from the dairy industry was evaluated. Four sets of experiments were produced by varying the...
Fri, 03/15/2019 - 17:00
Diah Ayuningrum, Yang Liu, Riyanti, Mada T. Sibero, Rhesi Kristiana, Meezan A. Asagabaldan, Zerlina G. Wuisan, Agus Trianto, Ocky Karna Radjasa, Agus Sabdono, Till F. Schäberle Tunicates (Ascidians, sea squirts) are marine protochordates, which live sedentary or sessile in colonial or solitary forms. These invertebrates have to protect themselves against predators and invaders. A most successful...
Mon, 03/11/2019 - 00:00
Abstract Blue cheeses are susceptible to yeast and bacterial growth on their surface, which causes spoilage during ripening process and the formation of slime. The dairy industry frequently control the proliferation of undesirable microorganisms with natamycin and high salt concentration. The green propolis is a complex of substances that presents antimicrobial properties with...
Sat, 03/09/2019 - 01:12
Publication date: Available online 7 March 2019Source: LWTAuthor(s): Fabiane Bach, Acácio Antonio Ferreira Zielinski, Cristiane Vieira Helm, Giselle Maria Maciel, Alessandra Cristina Pedro, Ana Paula Stafussa, Suelen Ávila, Charles Windson Isidoro HaminiukAbstractThe aim of this study was to optimize the extraction of total phenolics from edible mushrooms, evaluate the in vitro antioxidant and...
Wed, 03/06/2019 - 00:00
This study was conducted to analyze the antibacterial effect of olive oil polyphenol extract (OOPE) against vegetative cells of Bacillus cereus isolated from raw milk and reveal the possible antibacterial mechanism. The diameter of inhibition zone, minimum inhibitory concentration, minimum bactericidal concentration, and survival counts of bacterial cells in sterile normal saline and pasteurized...
Sun, 03/03/2019 - 13:43
Abstract Aims To investigate effects of the cationic surfactant cetyltrimethylammonium bromide (CTAB), a disinfectant, on spores of Bacillus species. Methods and results The ability of CTAB to trigger release of Bacillus spores’ large depot of dipicolinic acid (DPA) in a 1:1 chelate with Ca2+ (CaDPA), and to kill spores were investigated. CTAB triggered CaDPA release from spores of Bacillus...
Fri, 03/01/2019 - 11:48
Abstract A model was developed to predict the growth of Bacillus cereus from spores during cooling of cooked pasta. Cooked pasta was inoculated with a cocktail of four strains of heat‐shocked (80 °C/10 min) B. cereus spores to obtain a final spore concentration of approximately 2 log CFU/g. Thereafter, growth was determined at isothermal temperatures starting at 10 °C and every three degrees up...
Sun, 02/24/2019 - 01:12
Available online 21 February 2019 Author(s): Santosh Keisam, Ngangyola Tuikhar, Giasuddin Ahmed, Kumaraswamy JeyaramAbstractThe microbial risk involved with natural food fermentation is largely unknown. Here, we report the prevalence of enteric bacterial pathogens in the traditional fermented foods marketed in Northeast region of India. A total of 682 samples of 39 food types (broadly categorized...
Wed, 02/20/2019 - 11:00
To control the spore-forming human pathogen Bacillus cereus, we isolated and characterized a novel endolysin, LysPBC2, from a newly isolated B. cereus phage, PBC2. Compared to the narrow host range of phage PBC2, LysPBC2 showed very broad lytic activity against all Bacillus, Listeria, and Clostridium species tested. In addition to a catalytic domain and a cell wall binding domain, LysPBC2 has a...
Tue, 02/12/2019 - 01:14
Laura M. Carroll, Martin Wiedmann, Manjari Mukherjee, David C. Nicholas, Lisa A. Mingle, Nellie B. Dumas, Jocelyn A. Cole, Jasna Kovac
Sat, 02/09/2019 - 00:00
Abstract A gastroenteritis outbreak occurred in a university in May, 2017, Wuhan, China. The epidemiological survey and pathogen analysis were conducted to identify the pathogen and control this outbreak. Feces or anal swabs from individuals, water, and swabs taken from tap surfaces of the secondary water supply system (SWSS) and foods were collected for the detection of viruses...
Thu, 02/07/2019 - 01:13
Available online 31 January 2019 Author(s): S. Deshaware, S. Gupta, R. Singhal, P.S. VariyarAbstractDebittered bitter gourd juice was subjected to gamma irradiation doses of 0, 0.25, 0.5, 0.75, 1, 1.5 and 2.5 kGy and thermal pasteurization at temperatures of 65, 75, 85 and 95°C. Shigella boydii was the most heat resistant pathogen tested (D10 of 42.8 s at 65 ⁰C) while Bacillus cereus was the most...
Fri, 02/01/2019 - 01:12
Publication date: February 2019 , Volume 116Author(s): Jakeline de Freitas Ferreira, Estevão Alan Vieira, Marcia NitschkeAbstractRhamnolipid (RL) biosurfactants have been studied as agents to control the growth of food pathogens however, to be successful applied as antimicrobial agent in food, is important to determine the effect of environmental conditions on RL activity. Once pH is a...

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