TY  - JOUR
T1  - Studies of <I>Bacillus cereus</I> Resistance to Fermentation and Drying of Four Milk Based Cereals Dough
AU - , L.N. Tatsadjieu AU - , F.X. Etoa AU - , Carl M.F. Mbofung 
JO  - Journal of Food Technology
VL  - 5
IS  - 2
SP  - 116
EP  - 119
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.116.119
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.116.119
KW  - Bacillus cereus
KW  -milk
KW  -maize
KW  -sorghum
KW  -fermentation
KW  -drying
AB  - 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.
ER  -