Incidence, Intraspecific Diversity and Toxigenic Profile of Bacillus cereus in the Yellow-Water, a Fermented Food Flavor Enhancer

Kai Lin; Ting Cai; Feifei Song; Chunhong Yuan; Zuogui Li; Qing Zhang; Yage Xing; Wenliang Xiang

doi:10.3136/fstr.21.275

Notes

Incidence, Intraspecific Diversity and Toxigenic Profile of Bacillus cereus in the Yellow-Water, a Fermented Food Flavor Enhancer

Kai Lin, Ting Cai, Feifei Song, Chunhong Yuan, Zuogui Li, Qing Zhang, Yage Xing, Wenliang Xiang

Author information

Kai Lin
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
Ting Cai
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
Feifei Song
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
Chunhong Yuan
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
Zuogui Li
Sichuan Aoda Food Co., Ltd.
Qing Zhang
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
Yage Xing
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
Wenliang Xiang Corresponding author
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University

Keywords: Yellow-Water, food safety, Bacillus cereus, intraspecific diversity, toxigenic profile

JOURNAL FREE ACCESS FULL-TEXT HTML

2015 Volume 21 Issue 2 Pages 275-279

DOI https://doi.org/10.3136/fstr.21.275

Details

Abstract

The incidence, intraspecific diversity and toxigenic profile of Bacillus cereus in the Yellow-Water were investigated. Of 50 samples tested, 17 (34%) were contaminated by B. cereus with 3.7 × 10³ − 4.9 × 10³ CFU/mL. The intraspecific diversity of B. cereus was observed by repetitive (GTG)₅ sequence polymorphism-PCR, with six subtypes, and were further discriminated into seven subtypes by 16S-23S rRNA intergenic transcribed spacer. 94% of isolates contained at least 2 toxin genes of nheABC, hblCDA, cytK, entFM and EM1, but 6.0% carried none of them. The detection rates of nheABC, hblCDA, cytK and entFM were 94%, 88%, 46% and 70%, respectively. All isolates with nheABC could produce NHE, but of the isolates harbored hblCDA, 52% was positive for HBL. Only 6.0% isolates possessed EM1 and they were positive for emetic toxin assay. The results suggested that Yellow-Water needs stricter microbial standard as a fermented food flavor enhancer.

Corresponding author

Register with J-STAGE for free!