Enterotoxigenic potential of Bacillus cereus strains isolated from dairy products at different incubation temperatures

被引：0

作者：

Montanhini, M. T. M. ^{[1
]}

Montanhini Neto, R. ^{[1
]}

Bersot, L. S. ^{[1
]}

机构：

[1] Univ Fed Parana, Vet Sci, Curitiba, Parana, Brazil

来源：

INTERNATIONAL FOOD RESEARCH JOURNAL | 2015年 / 22卷 / 03期

关键词：

HBL; Psychrotrophic; Temperature;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Twenty-three Bacillus cereus strains isolated from powdered and pasteurized milk carrying the hblACD genes were assessed to evaluate their ability to produce the hemolysin BL enterotoxin (HBL) when incubated at 30 degrees C and 10 degrees C. All strains showed enterotoxigenic potential at 30 degrees C and nine strains (39%) produced the toxin at 10 degrees C. The results indicated that the expression of the hblACD genes and the subsequent production of the enterotoxin HBL were directly influenced by the incubation temperature. The contamination of dairy products by B. cereus with genetic potential to produce enterotoxins represents an important concern for the industry. (C) All Rights Reserved

引用

页码：1315 / 1317

页数：3

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