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분야
pptx2.Organism Estimating
3.Characteristics
4.pathogenicity
5.Applycation
6.References
Form : Rod, Chain arrangement
Aerobacter
Propagation by Spore → high heat resistance(thermoduric bacteria)
Flagellum → Mobility
Multiplication temperature : 5~50 ℃
pH 4.9~9.3
Widely distributed -soil, water, air
Kramer, J.M. and R.J. Gilbert. Bacillus cereus and other Bacillus species. In M.P. Doyle (ed.) Foodborne Bacterial Pathogens. Marcel Dekker, New York, NY. 1989. Pages 21-70.
식품의약품안전청 http://kfda.go.kr
세계일보http://www.segye.com/Articles/NEWS/SOCIETY/Article.asp?aid=20100606000768&subctg1=&subctg2=
바실러스속(Genus Bacillus)을 알고 활용하자. (친환경농업가이드) |작성자 woojeland
David McSwane, Nancy R. Rue and Richard Linton, 2004, Essentials of Food Safety and Sanitation, 4th ed., p43~44, Pearson Prentice Hall.
Thomas J. Montville, Karl R. Matthews. 2005. food microbiology an introduction, p 213-219. ASM Press, Washington, D.C.
Ryan KJ; Ray CG (editors) (2004). Sherris Medical Microbiology, 4th ed., McGraw Hill. ISBN 0-8385-8529-9.
Ehling-Schulz M, Fricker M, Scherer S (2004). "Bacillus cereus, the causative agent of an emetic type of food-borne illness". Mol Nutr Food Res48 (7): 479-87. PMID 15538709
