Toxin profiles of Bacillus cereus occurring in high numbers in spontaneously fermented African locust beans (Parkia biglobosa)
Research output: Contribution to conference › Poster › Research
The microbiology of the naturally fermented African condiments Afiitin, iru and sonru produced in Benin from locust beans, has recently been studied showing high Bacillus cereus counts of log7CFU/g (Azokpota, 2005). A total of 19 B. cereus strains isolated from the three condiments showed to be potentially pathogenic by harboring and expressing enterotoxin and emetic genes. Isolates from afiitin were the most cytotoxic as detected by a Vero-cell assay, while an isolate from sonru was a potent cereulide producer. Interestingly B. cereus food poisoning frm the consumption of the fermented condiments has not been reported.
Original language | English |
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Publication date | 2007 |
Number of pages | 1 |
Publication status | Published - 2007 |
Event | Bacillus - ACT 2007: International Conference on Bacillus anthracis, B. cereus, and B. thuringiensis - Oslo, Norway Duration: 17 Jun 2007 → 21 Jun 2007 |
Conference
Conference | Bacillus - ACT 2007: International Conference on Bacillus anthracis, B. cereus, and B. thuringiensis |
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Country | Norway |
City | Oslo |
Period | 17/06/2007 → 21/06/2007 |
ID: 8109007