Food Science and Biotechnology

  • 제17권4호
  • /
  • Pages.824-828
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Effect of Temperatures on the Enterotoxin Production of Bacillus cereus in Cereal Grains

  • Park, Young-Bae (Division of Health Research and Planning, Gyeonggi-do Research Institute of Health & Environment) ;
  • Kim, Jung-Beom (Division of Health Research and Planning, Gyeonggi-do Research Institute of Health & Environment) ;
  • Jin, Yong-Guo (Department of Food Science and Biotechnology, Institute of Bioscience and Biotechnology, Kangwon National University) ;
  • Oh, Deog-Hwan (Department of Food Science and Biotechnology, Institute of Bioscience and Biotechnology, Kangwon National University)
  • 발행 : 2008.08.31
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초록

Effect of various temperatures on enterotoxin production of Bacillus cereus 4 different cereal grains (brown rice, glutinous rice, barley, and Job's tear) was studied. When B. cereus was inoculated to 4 grains, no toxin was detected within 24 hr at 20 and $25^{\circ}C$ although the population reached approximately 8-10 log CFU/g. However, enterotoxin was detected in all samples above $30^{\circ}C$. When the temperature was increased to $35^{\circ}C$, toxin production was observed in the range of 6.11 and 6.26 log CFU/g on brown rice and glutinous rice, respectively. At $40^{\circ}C$, toxin production was detected after 6 hr with the lowest bacterial population of 5.32 and 5.04 log CFU/g, whereas enterotoxin was produced in the range of 6.86 and 7.77 log CFU/g on barley and Job's tear at $40^{\circ}C$. Different types of food affected enterotoxin production of B. cereus. These results suggest that enterotoxin production was more significantly regulated in incubation temperatures than the number of B. cereus.

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