Previous research in our laboratory revealed that the introduction of Bacillus cereus UW85 can increase the populations of bacteria from the Cytophaga-Flavobacterium (CF) group of the Bacteroidetes phylum in the soybean rhizosphere, suggesting that these rhizosphere microorganisms have a beneficial relationship (G. S. Gilbert, J. L. Parke, M. K. Clayton, and J. Handelsman, Ecology 74:840-854, 1...

In this study rapid pyrosequencing was used for identification and fatty acid analysis of enterotoxic and non-enterotoxic Bacillus cereus. Presumptive B. cereus strains were isolated from ready-to-eat foods on mannitol-egg yolk-polymyxin agar and the identification was made based on the characteristics of B. cereus sp. Pyrosequencing was carried out on amplicons derived from 3 different 16S gen...

Cereus peruvianus callus have a lot of alkaloids compounds and medicine extracted, which is important in medicine, medical and agricultural industries. The experiments were performed using Complete Randomized Design (CRD) and results were analyzed using one way ANOVA. MS medium supplemented with different concentrations of (2,4-D), kinetin and NAA were used. The study was carried out on Increas...

In order to determine if variations in rRNA sequence could be used for discrimination of the members of the Bacillus cereus group, we analyzed 183 16S rRNA and 74 23S rRNA sequences for all species in the B. cereus group. We also analyzed 30 gyrB sequences for B. cereus group strains with published 16S rRNA sequences. Our findings indicated that the three most common species of the B. cereus gr...

The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and 10oC, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at 25oC, however, in ham, the main ingredient o...

The interaction between the surface of stainless steel and Bacillus cereus was studied in terms of the characteristics of interfacial interaction determined from the measurement of the contact angle of the surface of B. cereus and stainless steel in the presence or absence of B. cereus adherence. The microtopographies and the roughness of the surface of stainless steel and stainless steel adher...

The bacterial strain Bacillus cereus is closely related to Bacillus thuringiensis, although any genetic relationship between the two strains is still in debate. Using rep-PCR genomic fingerprinting, we established the genetic relationships between Brazilian sympatric populations of B. cereus and B. thuringiensis simultaneously collected from two geographically separate sites. We observed the fo...

This study evaluated a direct multiplex PCR to detect food contamination with enterotoxigenic Bacillus cereus (B. cereus) in comparison with culture and multiplex gene detection using colonies. Detection of B. cereus enterotoxin genes was done on artificially contaminated and ready-toeat market foods including cooked rice, pasteurized milk and cheese. Of the 108 food samples analysed, 51(47.2 %...

Bacillus cereus is mainly known as a human food-borne opportunistic pathogen. Here, we used biological assays and HPLC to investigate the ability of B. cereus to produce insecticidal exotoxins during the stationary growth phase. None of the 575 B. cereus strains screened produced detectable levels of beta-exotoxin I, a small, heat-stable insecticidal nucleotide analogue. However, six out of a s...

According to the studies conducted, Bacillus cereus is a gram-positive aerobic bacterium which is able to produce spores. B. cereus is involved in formation of microflora. Currently, some strains of B. cereus are used as probiotics in animal and poultry feed. Genetic investigation is considered as an important objective of biotechnological and microbiological studies. This study compares the re...