Growth and toxin profiles of Bacillus cereus isolated from different food sources

Eleven strains of Bacillus cereus isolated from milk and meat products have been used to study growth and sporulation profiles in detail. Polymerase c hain reaction (PCR) using primers detecting cold shock protein A gene signa tures (cspA), showed that none of the strains were the newly suggested spec ies in the B. cereus group, B. weihenstephanensis, comprising psychrotolera nt cereus strains, although one of the strains grew at 4 degreesC, two at 6 degreesC and seven grew at 7 degreesC. One of the two strains that grew at 6 degreesC had a maximum growth temperature of 42 degreesC, while the rema ining 10 strains all grew at temperature of 43 degreesC or higher. Only thr ee strains grew at 48 degreesC. At 42 degreesC, the generation time varied between 11 and 34 min. Spore germination was much faster for the two strain s that grew at 6 degreesC than for the other nine strains in milk at 7 degr eesC and 10 degreesC. All strains were cytotoxic and contained the non-haem olytic enterotoxin gene (nhe), 10 strains contained the enterotoxin T gene (bceT), and only six had the gene (hbl) encoding haemolytic enterotoxin. Tw o strains showed some microheterogeneity in the nhe operon, but contained a ll three genes. We can conclude that true B. cereus strains can have growth profiles as expected for B. weihenstephanensis, and that nhe and bceT were not correlated with growth profiles. However, the two psychrotolerant stra ins with minimal growth temperature of 4 degreesC and 6 degreesC did not co ntain hbl, as judged from our PCR results. (C) 2001 Elsevier Science B.V. A ll rights reserved.