Bacillus cereus Isolation and Identification: From Traditional Microbiology Methods to Molecular Methods
Abstract
Bacillus cereus is a spore-forming, facultative anaerobic bacterium, well known for its ability to cause food poisoning and spoilage of milk and dairy products. Identification of B. cereus in contaminated milk can be laborious and time-consuming. The current widely used method for the isolation and identification of B. cereus includes cultivation in mannitol egg yolk polymyxin (MYP) agar, forming pink-purple colonies surrounded by a pink halo of egg-yolk precipitate (lecithinase positive). PCR methods targeting the 16S rRNA gene have also been established for identifying B. cereus in milk products, and can be more sensitive and rapid.
Type
Publication
In International Association for Food Protection
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George Tsiolas
Research Fellow | Molecular Biology | Applied Bioinformatics
Bridging the gap between omics research and entrepreneurship.