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Improvement of Polymyxin–Egg Yolk–Mannitol–Bromothymol Blue Agar for the Enumeration and Isolation of Bacillus cereus in Various Foods

Kang, ll-Byeong, Chon, Jung-Whan, Kim, Dong-Hyeon, Jeong, Dana, Kim, Hong-Seok, Kim, Hyunsook, Seo, Kun-Ho
Journal of food protection 2017 v.80 no.3 pp. 502-505
Bacillus cereus, agar, food contamination, foods, microorganisms, soybeans, synergism, trimethoprim
A modified polymyxin–egg yolk–mannitol–bromothymol blue agar (mPEMBA) was developed by supplementing polymyxin–egg yolk–mannitol–bromothymol blue agar (PEMBA) with trimethoprim to improve the selectivity for and recoverability of Bacillus cereus from naturally and artificially contaminated food samples. The number of B. cereus in mPEMBA was significantly higher than in PEMBA, indicating better recoverability (P < 0.05) in red pepper powder (PEMBA 0.80 ± 0.22 log CFU/g versus mPEMBA 1.95 ± 0.17 log CFU/g) and soybean paste (PEMBA 2.19 ± 0.18 log CFU/g versus mPEMBA 3.09 ± 0.13 log CFU/g). In addition, mPEMBA provided better visual differentiation of B. cereus colonies than PEMBA, which is attributable to the reduced number of competing microflora. We conclude that the addition of trimethoprim to PEMBA could generate a synergistic effect to improve selectivity for B. cereus.