2020-4-30·Background The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and maximum consumer health benefits. In this study, isolated Bacillus cultures used in the fermentation of African locust bean seeds “Parkia biglobosa” into the food condiment “daddawa” were evaluated for probiotic …
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2016-7-5·We evaluated the effects of Bacillus cereus, as an additive in water and feed, on the gut microbiota and immunological parameters of Nile tilapia (Oreochromis niloticus) fingerlings.Experiments were performed in tanks and net cages respectively. Experiment 1: Tilapia were housed in tanks for 42 days, and B.cereus was added to the …
2019-5-1·This study investigated the effect of Bacillus subtilis IS02 as a probiotic bacterium in four different treatment conditions, namely T1 (no probiotic), T2 (10⁶), T3 (10⁷), and T4 (10⁸) cfu/g ...
2001-12-25·In cooked-chilled and pasteurized vegetable products, initial numbers of Bacillus cereus were below 10 cfu g −1.Before the appearance of spoilage, numbers reached 6–8 log cfu g −1 at 20 °C and 4–6 log cfu g −1 at 10 °C. Bacillus cereus was not detected in samples stored at 4 °C. Ten percent of strains isolated from the products …
2016-7-20·The Bacillus cereus group, also known as B. cereus sensu lato, is a subdivision of the Bacillus genus that consists of eight formally recognised species: B. cereus sensu stricto, B. anthracis, B. thuringiensis, B. weihenstephanensis, B. mycoides, B. pseudomycoides,B. cytotoxicus and B. toyonensis. The current taxonomy of the B. …
Abstract. Bacillus cereus is widespread in nature and frequently isolated from soil and growing plants, but it is also well adapted for growth in the intestinal tract of insects and mammals. From these habitats it is easily spread to foods, where it may cause an emetic or a diarrhoeal type of food-associated illness that is becoming increasingly important in the …
2020-12-23·Rice is a very popular food throughout the world and the basis of the diet of the citizens of many countries. It is used as a raw material for the preparation of many complex dishes in which different ingredients are involved. Rice, as a consequence of their cultivation, harvesting, and handling, is often contaminated with spores of Bacillus …
2020-4-30·Background The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and maximum consumer health benefits. In this study, isolated Bacillus cultures used in the fermentation of African locust bean seeds “Parkia biglobosa” into the food condiment “daddawa” were evaluated for probiotic …
2020-11-5·Selenium is an essential trace element and micronutrient for human health. Application of organic selenium in plants and microorganisms as trace element supplement is attracting more and more attention. In this study, Bacillus cereus, an important probiotic, was used for selenium enrichment with sodium selenite as selenium source. The growth …
2018-1-9·The use of probiotics as feed supplements in animal production has increased considerably over the last decade, particularly since the ban on antibiotic growth promoters in the livestock sector. Several Bacillus sp. are attractive for use as probiotic supplements in animal feed due to their ability to produce spores. Their heat stability and ...
2019-10-8·Both spore and vegetative forms of Bacillus species have been used as probiotics, and they have high stability to the surrounding atmospheric conditions such as heat, gastric conditions, and moisture. The commercial Bacillus probiotic strains in use are B. cereus, B. clausii, B. coagulans, B. licheniformis, B. polyfermenticus, B. pumilus, and …
Abstract. Bacillus cereus comprises a highly versatile group of bacteria, which are of particular interest because of their capacity to cause disease. Emetic food poisoning is caused by the toxin cereulide produced during the growth of emetic B. cereus in food, while diarrhoeal food poisoning is the result of enterotoxin production by viable vegetative B. …
2016-4-18·In the 16.7 % of the environmental samples including swabs and water samples of the processing lines, B. cereus was contaminated with the concentration of up to 2.2 × 10 1 CFU/g. The lack of detection of B. cereus in the machinery surfaces indicated that there is a low probability of cross-contamination due to surface contamination during …
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2021-1-1·Introduction. Bacillus cereus, a member of B. cereus sensu lato group, is a Gram-positive, rod-shaped, spore-forming bacterium which is widely distributed in nature [1,2,3]. B. cereus is also a well-known food poisoning bacterial pathogen; the species can be isolated from various kinds of food products including cereals, dairy products, dried …
2021-4-13·than 100 cfu/g of B. cereus group strains. In order to meet this requirement, the corresponding specification for raw milk should be as low as 10 cfu/ml for B. cereus group. Methodology to determine this low number in a timely manner is lacking. Prevention methods B. cereus group organisms are present in most raw materials in the …