Toxin profiles of Bacillus cereus occurring in high numbers in spontaneously fermented African locust beans (Parkia biglobosa)

Line Thorsen; Paulin Azokpota; Bjarne Munk Hansen; Mogens Jakobsen

Toxin profiles of Bacillus cereus occurring in high numbers in spontaneously fermented African locust beans (Parkia biglobosa)

Line Thorsen, Paulin Azokpota, Bjarne Munk Hansen, Mogens Jakobsen

Research output: Contribution to conference › Poster › Research

Abstract

The microbiology of the naturally fermented African condiments Afiitin, iru and sonru produced in Benin from locust beans, has recently been studied showing high Bacillus cereus counts of log7CFU/g (Azokpota, 2005). A total of 19 B. cereus strains isolated from the three condiments showed to be potentially pathogenic by harboring and expressing enterotoxin and emetic genes. Isolates from afiitin were the most cytotoxic as detected by a Vero-cell assay, while an isolate from sonru was a potent cereulide producer. Interestingly B. cereus food poisoning frm the consumption of the fermented condiments has not been reported.

Original language	English
Publication date	2007
Number of pages	1
Publication status	Published - 2007
Event	Bacillus - ACT 2007: International Conference on Bacillus anthracis, B. cereus, and B. thuringiensis - Oslo, Norway Duration: 17 Jun 2007 → 21 Jun 2007

Conference

Conference	Bacillus - ACT 2007: International Conference on Bacillus anthracis, B. cereus, and B. thuringiensis
Country/Territory	Norway
City	Oslo
Period	17/06/2007 → 21/06/2007

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Toxin profiles of Bacillus cereus occurring in high numbers in spontaneously fermented African locust beans (Parkia biglobosa). / Thorsen, Line; Azokpota, Paulin; Hansen, Bjarne Munk et al.
2007. Poster session presented at Bacillus - ACT 2007: International Conference on Bacillus anthracis, B. cereus, and B. thuringiensis, Oslo, Norway.

Research output: Contribution to conference › Poster › Research

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T1 - Toxin profiles of Bacillus cereus occurring in high numbers in spontaneously fermented African locust beans (Parkia biglobosa)

AU - Thorsen, Line

AU - Azokpota, Paulin

AU - Hansen, Bjarne Munk

AU - Jakobsen, Mogens

PY - 2007

Y1 - 2007

N2 - The microbiology of the naturally fermented African condiments Afiitin, iru and sonru produced in Benin from locust beans, has recently been studied showing high Bacillus cereus counts of log7CFU/g (Azokpota, 2005). A total of 19 B. cereus strains isolated from the three condiments showed to be potentially pathogenic by harboring and expressing enterotoxin and emetic genes. Isolates from afiitin were the most cytotoxic as detected by a Vero-cell assay, while an isolate from sonru was a potent cereulide producer. Interestingly B. cereus food poisoning frm the consumption of the fermented condiments has not been reported.

AB - The microbiology of the naturally fermented African condiments Afiitin, iru and sonru produced in Benin from locust beans, has recently been studied showing high Bacillus cereus counts of log7CFU/g (Azokpota, 2005). A total of 19 B. cereus strains isolated from the three condiments showed to be potentially pathogenic by harboring and expressing enterotoxin and emetic genes. Isolates from afiitin were the most cytotoxic as detected by a Vero-cell assay, while an isolate from sonru was a potent cereulide producer. Interestingly B. cereus food poisoning frm the consumption of the fermented condiments has not been reported.

M3 - Poster

T2 - Bacillus - ACT 2007: International Conference on Bacillus anthracis, B. cereus, and B. thuringiensis

Y2 - 17 June 2007 through 21 June 2007

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