[Analysis of Maximum Growth Rate and Construction of Predictive Growth Model for Bacillus cereusin Mashed Potato by Calorimetric Method].

The maximum growth rate (μ) of Bacillus cereus was estimated using a non-destructive isothermal calorimetric method, and a growth prediction model was constructed based on the measurement results. SCD medium and mashed potato were inoculated with serial-diluted inoculum of B. cereus.

Whole-Genome Sequence of a Serotype 1/2b Listeria monocytogenes Strain Isolated from Raw Seafood in Japan.

is a pathogen typically acquired through the ingestion of foods. It has been specifically reported that the pathogen is widely distributed in raw seafood in Japan. Here, we report the whole-genome sequence and sequence type (ST) of a strain isolated from salmon roe sold in the Japanese retail market.

Evaluation of Petrifilm Lactic Acid Bacteria Plates for Counting Lactic Acid Bacteria in Food.

Although lactic acid bacteria (LAB) are used widely as starter cultures in the production of fermented foods, they are also responsible for food decay and deterioration. The undesirable growth of LAB in food causes spoilage, discoloration, and slime formation. Because of these adverse effects, food companies test for the presence of LAB in production areas and processed foods and consistently monitor the behavior of these bacteria.