Growth of Bacillus cereus during rice tapé fermentation

Authors

  • P.E. Cook,

    1. Food Microbial Interactions Laboratory, Department of Food Science and Technology, University of Reading, PO Box 226, Reading RG6 2AP, UK
    Search for more papers by this author
  • M.M-A.L. Themba,

    1. Food Microbial Interactions Laboratory, Department of Food Science and Technology, University of Reading, PO Box 226, Reading RG6 2AP, UK
    Search for more papers by this author
  • G. Campbell-Platt

    1. Food Microbial Interactions Laboratory, Department of Food Science and Technology, University of Reading, PO Box 226, Reading RG6 2AP, UK
    Search for more papers by this author

Abstract

Growth of Bacillus cereus NCIB 8579 was studied on four varieties of rice with and without tapé fermentation. Fermented and unfermented rice supported growth of B. cereus to 107–109cfu/g. With fermentation the pH fell and numbers of B. cereus remained high (ca 108cfu/g) except on black glutinous rice where numbers declined. Cells added at different fermentation times survived less well as fermentation progressed and the pH fell. Once growth on rice is established, B. cereus is able to survive fermentation, probably as spores.

Ancillary