Spore BACILLUS CEREUS is spread in environment and we can separate it from different food substances. This bacterium produces enterotoxins of diarrhea and nausea and it can cause syndrome of diarrhea and nausea. So, examination of its existence in pasteurized milk and probability of its cause of sickness is very important. The aim of this study is discovery of BACILLUS CEREUS in different stages of producing pasteurized milk and the amount of increase of it. Also one can find the relation between the amount of increase of this organism with other milk's organisms such as coli form, total weight of microbe and aerobic spores. In this research in 2 month, Ordibehesht and Khordad we collect samples from different stages of producing pasteurized milk and microbial examinations had been done immediately after it and data had been surveyed with kruskal wals statistical approach in 1% probability level and it showed that: firstly, the amount of BACILLUS CEREUS in the time of keeping pasteurized milk have been increased and the difference is meaningful.(p<0.01) secondly, it had been revealed that total Caunt of coliform decreased from pasteurization and there is meaningful difference(p<0.01). Thirdly, the amount of aerobic spores in raw milk and pasteurized milk didn't have meaningful difference (p<0.01). It is probable that decrease of microbial weight of milk is an effective way in producing suitable situation for increase of BACILLUS CEREUS.

Background and Purpose: Among Bacilli, BACILLUS CEREUS, BACILLUS thuringiensis and BACILLUS anthracis are important and the latter causes anthrax. Toxin production in this BACILLUS is carried out by pxo1 gene and associated plasmid. Research has recently shown that this gene can transfer to other bacilli too. The present study was conducted to determine the frequency of pxo1 gene in bacilli other than BACILLUS anthracis, so that they can be safely used in producing vaccines against anthrax.Methods and Materials: In this cross-sectional descriptive analytical study, 65 soil samples were collected from different geographical regions in Iran, and the organisms were isolated from the soil. Proteins isolated from bacilli were examined by SDS-PAGE technique, and the limits of coded proteins by pxo1 gene were specifically located. The data were summarized in Excel using figures and tables.Results: Based on the results, 13 out of 38 bacilli showed protein bands in the proteins coded by pxo1 gene, and all were from CEREUS family.Conclusion: In Iran, pxo1 plasmid has transferred from BACILLUS anthracis to 13 bacilli isolated from BACILLUS CEREUS.

Introduction: Most species of Bacilli like BACILLUS CEREUS have the potential to produce antifungal compounds, which are placed in Iturin group, and for this reason these bacteria are one of the most important bacteria which could be used in the biological control of pathogenic plant fungi.Aim: Evaluation of antifungal activity of BACILLUS CEREUS against some pathogenic plant fungi and screening of their antifungal metabolites were the major aim of this research. Material and Methods: In this investigation, a few local and modified isolates of BACILLUS CEREUS bacterium were cultured in nutrient broth medium on 30°C and 100 rpm for 24 hours. Their antifungal activity against Verticillium dahliae ATCC 29091 and Phytophthora infestans ATCC 16981 fungi were evaluated via Agar wells method. Growth and the production of these antifungal metabolites of the screened bacterium in same medium for the factors like carbon source(Glucose, Arabinose, Lactose and Saccharose) nitrogen source(Yeast extract, Peptone, Ammonium nitrate and sodium nitrate), pH (~4-6, 7, 8-10) and temperature (26-29°C, 29-32°C, 35-32°C) were optimized. The metabolites were extracted and evaluated in comparison of Iturin A and Surfactin through the High Performance Liquid Chromatography (HPLC).Results: The results indicated that the fungi growth was inhibited. Antifungal peptides of Iturin group, such as Iturin A and Surfactin, were produced in nutrient broth medium with glucose and peptone at neutral pH and 32-35°C. Chromatograms of HPLC were revealed the active compounds by identical peaks with the similar retention time as antibiotic compounds belonging to the Iturin group. Antifungal activity and synergistic effects of Iturin A, Surfactin and antifungal metabolites of BACILLUS CEREUS were evaluated via Agar wells method. The average index of growth suppression of V.dahliae via Agar wells method in presence of 50ml of a suspension of BACILLUS CEREUS, it´s metabolites, Iturin A (1mg/ml), Surfactin (1mg/ml) and the complex of Iturin A and Surfactin were 20, 16, 10, 10, 14 mm, consequently and mixture of the last three treatments led to 24 mm. Conclusion: The results indicate that This bacterium and its components can be suitable candidate for biological control of some plant pathogenic fungi.

Background: BACILLUS CEREUS is a spore-forming food-borne pathogen often associated with food products such as meat, vegetables, soup, rice, and milk and other dairy products. The use of plant-derived antimicrobial compounds such asZataria multifloraBoiss. and Cinnamomum zeylanicum Nees. essential oils as natural preservatives inhibits the growth of several pathogens.Objective: The objective of this survey is evaluation the antibacterial combination effect ofmultiflora Boiss. and Cinnamomum zeylanicum Nees. essential oils on BACILLUS CEREUSin a food model.Methods: Effects of different concentrations of Zataria multiflora Boiss. and Cinnamomum zeylanicumNees. essential oils on growth of BACILLUS CEREUS were evaluated in commercial barely soup in two storage temperature (10 and 25oC) at certain intervals.Results: The growth of BACILLUS CEREUS was significantly decreased by Zataria multifloraBoiss. essential oil 45 ml 100 ml-1 concentration, combination with Cinnamomum zeylanicumNees. essential oil 30 ml 100ml-1 in 10oC (p<0.05). In 25oC by Zataria multifloraessential oil 30 and 40 ml 100ml-1, the growth of B. CEREUS was lower significantly (p<0.05).Conclusion: The combination of Zataria multiflora Boiss. essential oil and Cinnamomum zeylanicumNees. essential oils in 10oC, and Zataria multiflora single in 25oC exhibits inhibitory effects on growth of B. CEREUS. Combination of these essential oils together in small amounts can inhibit growth of B. CEREUS significantly; so be maintain the acceptable sensory properties of foods.

Extreme pHs, especially acidic pHs, are among the environmental stresses that some bacteria face. The most important strategies that bacteria employ for acid adaptation include either production of acidophilic proteins, or raising the pH of the microenvironment by secretion of basic compounds including ammonia produced by the action of urease. Considering the importance of acid-neutralizing bacteria, we previously isolated BACILLUS sp. GUF8 from acidic soil of a tea plantation and identified it as BACILLUS CEREUS using standard bacterial identification methods and 16S rDNA sequencing. Tea plantation soil is intrinsically acidic and so allows survival for only acidophilic or acid-tolerant bacteria. In the light of this fact, we investigated acid tolerance and/or adaptation property of B. CEREUS GUF8 in the present study. Our results showed that the isolate is an acid-tolerant and not acidophilic strain which neutralizes the acidic microenvironment by secreting urease. Urease production increases until the pH reaches to about 8. 0-9. 0, whilst the isolate grows optimally at around pHs 6. 0-7. 0 and there is a lag period of about two days prior to active growth on media at pH 4. 0. The results suggest that the isolate has potential for use as a neutralizing agent in acidified environments.