Formation of cereulide and enterotoxins by Bacillus cereus in fermented African locust beans.

@article{Thorsen2011FormationOC,
  title={Formation of cereulide and enterotoxins by Bacillus cereus in fermented African locust beans.},
  author={Line Thorsen and Paulin Azokpota and Bjarne Munk Hansen and Mie Hvillum R\onsbo and Kristian Fog Nielsen and D Joseph Hounhouigan and Mogens Jakobsen},
  journal={Food microbiology},
  year={2011},
  volume={28 8},
  pages={1441-7}
}
Afitin, iru and sonru are three spontaneously fermented African locust bean Benin condiments. The fermentation processes are exothermic, with temperatures mostly being above 40 °C. A total of 19 predominant Bacillus cereus isolates from afitin, iru and sonru, were investigated. The enterotoxin genes nhe (A, B, C) were present in all 19 isolates, the hbl (A, C, D) in one (afitin), and the cytK gene in three isolates (afitin). Levels of cytotoxicity to Vero cells and NheA production in BHI-broth… CONTINUE READING

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