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Growth of Bacillus cereus during rice tapé fermentation
Author(s) -
Cook P.E.,
Themba M.MA.L.,
CampbellPlatt G.
Publication year - 1991
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1991.tb00575.x
Subject(s) - bacillus cereus , cereus , fermentation , food science , spore , bacillales , biology , bacillaceae , bacteria , botany , genetics , bacillus subtilis
Growth of Bacillus cereus NCIB 8579 was studied on four varieties of rice with and without tapé fermentation. Fermented and unfermented rice supported growth of B. cereus to 10 7 –10 9 cfu/g. With fermentation the pH fell and numbers of B. cereus remained high ( ca 10 8 cfu/g) except on black glutinous rice where numbers declined. Cells added at different fermentation times survived less well as fermentation progressed and the pH fell. Once growth on rice is established, B. cereus is able to survive fermentation, probably as spores.