Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Biochemical property identification of 10 strains of Bacillus thuringiensis and 10 strains of Bacillus cereus (7 strains of non-emetic and 3 strains of emetic type) by API test

  • Received : 2020.10.28
  • Accepted : 2020.11.19
  • Published : 2020.12.31
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Abstract

The objective of this study was to identify the fermentation characteristics of Bacillus thuringiensis and emetic, non-emetic Bacillus cereus using analytical profile index (API) test. Ten strains of B. thuringiensis and 10 strains of B. cereus including 3 strains of emetic type were used at the same concentrations. The differences of fermentation characteristics between the B. thuringiensis and B. cereus was not obvious, but the differences between the non-emetic and emetic B. cereus were distinctive. Seven among 50 substrates were negative for all non-emetic B. cereus strains and positive for all emetic strains, and three substrates among additional 12 substrates had the same tendency. From these differences, 3 emetic B. cereus strains were not indicated as B. cereus by API test. These results indicate that API test is not a suitable method to identify some strains of emetic B. cereus, and the distinctive differences in substrate utilization can be used to improve selective media.

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