Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Prevalence, genetic diversity, and antibiotic resistance of Bacillus cereus isolated from Korean fermented soybean products.

Journal of food science - 1 Jan 2015

Kim Cheol-Woo, Cho Seung-Hak, Kang Suk-Ho, Park Yong-Bae, Yoon Mi-Hye, Lee Jong-Bok, No Wan-Seob, Kim Jung-Beom

Abstract excerpt

Bacillus cereus contamination is a major food safety problem for Korean fermented soybean products, but few studies have assessed its potential to cause foodborne illness. The objectives of this study were to investigate the prevalence and characteristics of B. cereus isolated from Korean fermented soybean products. B. cereus was detected in 110 of 162 (67.9%) samples. The highest B. cereus frequency was observed...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Bacillus cereus
Share to Bioreactors

Methodology Data sources Editorial policy Privacy Delete account & data About Contact Helena Bioinformatics

Share to Enterotoxins

Share to Fermentation

Share to Food Microbiology

Share to Food Safety

Share to Foodborne Diseases

Share to Glycine max

Source

Identifiers

PMID: 25472031
DOI: 10.1111/1750-3841.12720

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Prevalence, genetic diversity, and antibiotic resistance of Bacillus cereus isolated from Korean fermented soybean products.PMID 25472031Read ↗

Toxin profile, antibiotic resistance, and phenotypic and molecular characterization of Bacillus cereus in Sunsik.Semantic proximity Read ↗

Quantitative Prevalence, Phenotypic and Genotypic Characteristics of Bacillus cereus Isolated from Retail Infant Foods in China.Semantic proximity Read ↗

Genetic Diversity and Antibiotic Resistance of Enterococcus faecalis Isolates from Traditional Korean Fermented Soybean Foods.Semantic proximity Read ↗

Prevalence, genetic diversity, and antibiotic susceptibility of Bacillus cereus strains isolated from rice and cereals collected in Korea.Semantic proximity Read ↗

Genetic Diversity, Virulence Profiles, and Antimicrobial Resistance of Bacillus cereus Group Isolates from Foods in Eastern China.Semantic proximity Read ↗

Genetic diversity, antimicrobial resistance, and toxigenic profiles of Bacillus cereus strains isolated from Sunsik.Semantic proximity Read ↗

Prevalence and genetic diversity of Bacillus cereus in dried red pepper in Korea.Semantic proximity Read ↗

Diversity and functionality of Bacillus and related genera isolated from spontaneously fermented soybeans (Indian Kinema) and locust beans (African Soumbala).Semantic proximity Read ↗

Probiotic Bacillus cereus Strains, a Potential Risk for Public Health in ChinaSemantic proximity Read ↗

Antimicrobial resistance, virulence characteristics and genotypes of Bacillus spp. from probiotic products of diverse origins.Semantic proximity Read ↗

Evaluation of probiotic Bacillus subtilis P229 isolated from cheonggukjang and its application in soybean fermentationSemantic proximity Read ↗

Bacillus cereus-induced food-borne outbreaks in France, 2007 to 2014: epidemiology and genetic characterisationSemantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.