What is it about?
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.
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Why is it important?
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).
Perspectives
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 .
Professor Kun-Ho Seo
Konkuk University
Read the Original
This page is a summary of: Improvement of Polymyxin–Egg Yolk–Mannitol–Bromothymol Blue Agar for the Enumeration and Isolation of Bacillus cereus in Various Foods, Journal of Food Protection, March 2017, International Association for Food Protection,
DOI: 10.4315/0362-028x.jfp-16-206.
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