Enumeration of Bacillus cereus in foods.
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.
D001409:Bacillus cereus / Q000302:isolation & purification* / Q000378:metabolism; D003470:Culture Media; D004530:Egg Yolk; D005260:Female; D005516:Food Microbiology; D008353:Mannitol / Q000378:metabolism; D010740:Phospholipases / Q000378:metabolism; D011113:Polymyxins / Q000494:pharmacology; D013170:Spores
D003470:Culture Media; D011113:Polymyxins; D008353:Mannitol; D010740:Phospholipases