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

Published online by Cambridge University Press:  01 June 2009

Alastair D. Sutherland  and
Ann M. Limond
Alastair D. Sutherland
Affiliation:
Hannah Research Institute, Ayr KA6 5HL, UK
Ann M. Limond
Affiliation:
Hannah Research Institute, Ayr KA6 5HL, UK
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Summary

Broth cultures supplemented with high levels of sugars, particularly glucose at > 50 g/1, did not support diarrhoeagenic toxin production by psychro-trophic Bacillus cereus despite growth to high counts ( ∼ 107/ml) over a 4 d period of incubation at 21 °C. In contrast, starch levels of 10 and 50 g/l 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).

Type
Original Articles
Information
Journal of Dairy Research , Volume 60 , Issue 4 , November 1993 , pp. 575 - 580
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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