Growth of Bacillus cereus in Media Containing Plant Seed Materials and Ingredients Used in Chinese Cookery |
| |
| Authors: | L R BEUCHAT C F ANN MA-LIN J A CARPENTER |
| |
| Institution: | Department of Food Science, Agricultural Experiment Station, University of Georgia, Experiment, Georgia 30212, U.S.A.;Department of Food Science, University of Georgia, Athens, Georgia 30602, U.S.A. |
| |
| Abstract: | Growth and sporulation of enterotoxigenic strains of Bacillus cereus in media containing 20 different plant seed flours and meals, with and without added infusions of beef, pork, chicken and shrimp, monosodium glutamate (MSG), and soy sauce, were studied. Suspensions (2%; pH 7–1) of seed flours and meals from diverse botanical origins were found to be excellent sources of nutrients for growth. No correlations could be made between composition of seed materials and rate of cell division. Mean generation times of B. cereus cultured in soy, peanut and rice flour media supplemented with animal flesh infusions were significantly faster ( P ≤ 0.05) than those of respective controls. Monosodium glutamate (1–2%) and soy sauce (5–10%) stimulated the rate of growth of B. cereus in rice flour medium. Test flours supporting slower growth rates appeared generally to support higher rates of sporulation. |
| |
| Keywords: | |
|
|
