Influence of pH and sugars on the growth and production of diarrhoeagenic toxin by Bacillus cereus

Broth cultures supplemented with high levels of sugars, particularly glucose at > 50 milligrams, did not support diarrhoeagenic toxin production by psychrotrophic Bacillus cereus despite growth to high counts (approximately 10(7)/ml) over a 4 d period of incubation at 21 degrees C. In contrast, s...

Full description

Saved in:

Bibliographic Details
Published in:	Journal of dairy research Vol. 60; no. 4; p. 575
Main Authors:	Sutherland, A D, Limond, A M
Format:	Journal Article
Language:	English
Published:	England 01-11-1993
Subjects:	Bacillus cereus - drug effects Bacillus cereus - growth & development Bacillus cereus - metabolism Bacterial Toxins - biosynthesis Carbohydrates - pharmacology Diarrhea - microbiology Fructose - pharmacology Glucose - pharmacology Hydrogen-Ion Concentration Lactose - pharmacology Spores, Bacterial - metabolism
Online Access:	Get more information
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	Broth cultures supplemented with high levels of sugars, particularly glucose at > 50 milligrams, did not support diarrhoeagenic toxin production by psychrotrophic Bacillus cereus despite growth to high counts (approximately 10(7)/ml) over a 4 d period of incubation at 21 degrees C. In contrast, starch levels of 10 and 50 milligrams actually enhanced toxin production. Toxin production was also affected by pH levels of broth cultures, and was concomitant with alterations in bacterial growth. These findings help to explain variations in toxin levels previously found in some dairy desserts, which were thought to be associated with pH and sugar content (Sutherland, 1993).
ISSN:	0022-0299
DOI:	10.1017/S0022029900027928