NDLI: Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments.

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Identification, genetic diversity and cereulide producing ability of Bacillus cereus group strains isolated from Beninese traditional fermented food condiments.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Thorsen, Line Azokpota, Paulin Hansen, Bjarne Munk Hounhouigan, D. Joseph Jakobsen, Mogens
Description	Country affiliation: Denmark Author Affiliation: Thorsen L ( Department of Food Science, Food Microbiology, Faculty of Life Sciences, University of Copenhagen, Frederiksberg C, Denmark. lith@life.ku.dk)
Abstract	Bacillus cereus sensu lato is often detected in spontaneously fermented African foods but is rarely identified to species level. Only some of the B. cereus group species are reported to be pathogenic to humans and identification to species level is necessary to estimate the safety of these products. In the present study, a total of 19 Bacillus cereus group spp. isolated from afitin, iru and sonru, three spontaneously fermented African locust (Parkia biglobosa) bean based condiments produced in Benin, were investigated. The strains were isolated at 6, 12, 18, 24 and 48 h fermentation time. By using phenotypic and genotypic methods all of the isolates could be identified as B. cereus sensu stricto. The isolates were grouped according to their PM13 PCR (random amplification of polymorphic DNA PCR) fingerprint and formed two major clusters, one of which contained eight strains isolated from afitin (cluster 1). Highly similar PM13 profiles were obtained for seven of the isolates, one from afitin, one from iru and five from sonru (cluster 2). Four of the isolates, one from afitin and three from sonru, did not form any particular cluster. The PM13 profiles of cluster 2 isolates were identical to those which are specific to emetic toxin producers. Cereulide production of these isolates was confirmed by liquid chromatography mass spectrometry/mass spectrometry. This is the first report on cereulide producing B. cereus in African fermented foods. Occurrence of the opportunistic human pathogen B. cereus, which is able to produce emetic toxin in afitin, iru and sonru, could impose a health hazard. Interestingly, no reports on food poisoning from the consumption of the fermented condiments exist.
File Format	HTM / HTML
ISSN	01681605
Issue Number	1-2
Volume Number	142
e-ISSN	18793460
Journal	International Journal of Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2010-08-15
Publisher Place	Netherlands
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Research Support, Non-u.s. Gov't Discipline Microbiology Microbiology Isolation & Purification Molecular Sequence Data Depsipeptides Phylogeny Metabolism Fermentation Journal Article Genetic Variation Analysis Classification Bacillus Cereus Genetics Discipline Nutritional Sciences Condiments
Content Type	Text
Resource Type	Article
Subject	Medicine Microbiology Safety, Risk, Reliability and Quality Food Science

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