Detection of Rope-Producing Bacillus in Bread and Identification of Isolates to Species Level by Vitek 2 System
نویسندگان
چکیده
This study was conducted to detect the presence of rope-producing Bacillus spp. and the rope spore counts in one hundred samples of different types of bread obtained from several bakeries and supermarket stores in Bursa province and to identify the isolates at the species level. Rope spore counts determined using the Most Probable Number (MPN) technique varied between 30 and 90 MPN/g in eight samples while this count was 11 000 MPN/g in one sample. By VITEK 2 bacterial identification system, eight of Bacillus strains isolated were identified as B. cereus and one as B. subtilis. Additionally, it was observed the growth of yeast and mould in the counts varying between 1x10 and 6.3x10 cfu/g in the samples. The results indicated that breads analysed harboured Bacillus species which can be responsible for rope spoilage of bread or food poisoning in humans.
منابع مشابه
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria.
Two types of white wheat bread (high- and low-type loaves) were investigated for rope spoilage. Thirty of the 56 breads tested developed rope spoilage within 5 days; the high-type loaves were affected by rope spoilage more than the low-type loaves. Sixty-one Bacillus strains were isolated from ropy breads and were characterized on the basis of their phenotypic and genotypic traits. All of the i...
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