Abstract
In this study, Bacillus cereus was subjected to acid adaptation at pH 6.3 for 40 min. It was found that acid-adapted B. cereus exhibited a higher survival percentage than non-adapted cells after exposure to an acidic condition of pH 4.6. The viable population of both acid-adapted and non-adapted B. cereus increased during the first 12-18 hr of lactic fermentation of skim milk by Streptococcus thermophilus or Lactobacillus bulgaricus, and then declined as the fermentation extended. However, the acid-adapted cells exhibited a lower population reduction rate than the non-adapted B. cereus. A higher viable population of acid-adapted B. cereus than the non-adapted cells was also noted in Str. thermophilus-fermented skim milk and the two commercial lactic fermented products kept at 5°C. Additionally, the acid adaptation could reduce the susceptibility of B. cereus to acidity, refrigerated temperature and other detrimental principles present in lactic fermented milk products.
Recommended Citation
Shen, H.-W.; Yu, R.-C.; and Chou, C.-C.
(2008)
"Viability of acid-adapted and non-adapted Bacillus cereus during the lactic fermentation of skim milk and product storage at 5°C,"
Journal of Food and Drug Analysis: Vol. 16
:
Iss.
2
, Article 14.
Available at: https://doi.org/10.38212/2224-6614.2372
