Enumeration of Bacillus Cereus in Foods

Appl Microbiol. 1967 May;15(3):650-3.

Abstract

For the enumeration of vegetative cells and spores of Bacillus cereus in foods, a mannitol-egg yolk-phenol red-agar has been developed which exploits the failure of B. cereus to dissimilate mannitol, and the ability of most strains to produce phospholipase C. When a high degree of selectivity was required, polymyxin B sulfate in a concentration of 10 ppm appeared to be the most effective selective additive. Useful characteristics for the identification of presumptive isolates of B. cereus were found to be: morphology, dissimilation of glucose mostly to acetyl methyl carbinol under anaerobic conditions, hydrolysis of starch and gelatin, reduction of nitrate, and growth on 0.25% chloral hydrate agar.

MeSH terms

  • Bacillus cereus / isolation & purification*
  • Bacillus cereus / metabolism
  • Culture Media
  • Egg Yolk
  • Female
  • Food Microbiology*
  • Mannitol / metabolism
  • Phospholipases / metabolism
  • Polymyxins / pharmacology
  • Spores

Substances

  • Culture Media
  • Polymyxins
  • Mannitol
  • Phospholipases