@article{MAKHILLJFT2007528107,
    title = {Studies of <I>Bacillus cereus</I> Resistance to Fermentation and Drying of Four Milk Based Cereals Dough},
    journal = {Journal of Food Technology},
    volume = {5},
    number = {2},
    pages = {116-119},
    year = {2007},
    issn = {1684-8462},
    doi = {jftech.2007.116.119},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2007.116.119},
    author = {L.N. Tatsadjieu,F.X. Etoa and},
    keywords = {Bacillus cereus,milk,maize,sorghum,fermentation,drying},
    abstract = {The resistance of <I>Bacillus cereus</I> (<I>B. cereus</I>) cells to fermentation and drying in 4 different dough based on cereal flours (malted and unmalted sorghum, malted and unmalted maize) was studied. <I>B. cereus</I> vegetative cells in order of 10<SUP>7</SUP> cfu g <SUP>1</SUP> inoculated in the dough before the onset of fermentation increased to 10<SUP>8</SUP> cfu g <SUP>1</SUP> after fermentation for 48 h at 30°C inspite of the low pH recorded at the end of fermentation (pH< 4,7). Similarly, the cells present in the fermented dough at the start of drying reduced to only 4×10<SUP>4</SUP>-4,71×10<SUP>4</SUP> cfu g <SUP>1</SUP> after drying in an oven at either of the three different temperatures (50, 65 and 80°C) to a final moisture content of  less  than  7%.  These  results  reveal  that  once  the  cells  of <I>B. cereus</I> have established themselves in dough based on cereal flours and milk, they can withstand fermentation and drying at temperatures between 50 and 80°C.}
    }