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http://dx.doi.org/10.9721/KJFST.2014.46.1.115

The Use of the Pathogen-specific Bacteriophage BCP8-2 to Develop a Rice Straw-derived Bacillus cereus-free Starter Culture  

Bandara, Nadeeka (Department of Food Science and Technology, Chonbuk National University)
Chung, Seo-Jin (Department of Nutritional Science & Food Management, Ewha Womans University)
Jeong, Do-Youn (Sunchang Research Center for Fermentation Microbes)
Kim, Kwang-Pyo (Department of Food Science and Technology, Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.1, 2014 , pp. 115-120 More about this Journal
Abstract
The purpose of this study was to develop a rice straw-derived Bacillus cereus (B. cereus)-free starter culture for traditional soybean fermented products using a B. cereus-specific bacteriophage, BCP8-2. To determine the optimal medium that supports the growth of rice straw-derived microorganisms and BCP8-2 activity, 5 different culture media were tested. The 5% ground bean (GB) medium was selected for further study. No B. cereus was detected in the BCP8-2-treated rice straw in GB medium, whereas B. cereus at a level of $10^7$ CFU/mL was recovered in the no-phage control. The total bacterial count reached approximately $10^9$ CFU/mL regardless of phage addition. When the 16S rRNA sequence-based microbial community was monitored using denaturing gradient gel electrophoresis (DGGE) and pyrosequencing, a similar microbial community was observed in the phage-treated and control samples. In conclusion, we demonstrate that phage can be used to prepare a rice straw-derived B. cereus-free starter culture with minimal effect on natural microflora.
Keywords
Bacillus cereus; bacteriophage; rice straw; fermented food; starter culture;
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Times Cited By KSCI : 5  (Citation Analysis)
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