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《Journal of China Agricultural University》 2001-04
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Isolation and Identification of Spore-forming Bacilli From Sufu - a Fermented Soybean Food

Han Beizhong(College of Food Science and Engineering, CAU)\ Wu Ge\ Zhai Yongling(Beijing Wang Zhihe Food Factory)  
A study was done to isolate and identify spore-forming baci ll i from sufu, which (18 samples) were produced and purchased in China. Bacillus spp. and Bacillus cereus were isolated with pasteurized samples in the se lective media of PCA and MYP, respectively. The identification of Bacillus spp. and Bacillus cereus were done with the physiological characteristics and the API system. High levels (10 5 cfu/g) of Bacillus spp. were found in most of sampl es, a nd Bacillus spp. were identified as most probably Bacillus subtilis . B acillus cereus (10 5 cfu/g) were detected in some of samples, which coul d be harmful to the consumers. Some of sufu has the lower levels of Bacillus spp. and Bacillus cereus , which indicated the high quality and safety sufu can be produ ced by i mproving sanitation and processing technology.
【CateGory Index】: TS214.2
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