Premium
STIMULATION OF Bacillus cerus GROWTH BY PROTEIN IN COOKED RICE COMBINATIONS
Author(s) -
MORITA TOSHIKO N.,
WOODBURN MARGY J.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb14468.x
Subject(s) - bacillus cereus , food science , cereus , distilled water , starch , strain (injury) , stimulation , chemistry , biology , bacteria , chromatography , endocrinology , genetics , anatomy
The addition to cooked rice of beef, chicken or egg proteins or Casamino acids (with B‐complex vitamins) resulted in stimulation of growth of B. cereus strain 158/73 at 23 and 43°C. A critical level of 10 5 cells per g of food was reached by 7–20 hr at 23°C and 3–9 hr at 43°C. The same trend was observed with two other strains. Cooking the rice in water naturally high in minerals or the addition of B‐complex distilled water. Addition of starch or glucose to Brain Heart Infusion broth had little effect on growth of three strains of B. cereus under still or shaken conditions.