{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,9]],"date-time":"2026-07-09T04:33:02Z","timestamp":1783571582803,"version":"3.55.0"},"reference-count":39,"publisher":"Walter de Gruyter GmbH","issue":"1","license":[{"start":{"date-parts":[[2021,1,1]],"date-time":"2021-01-01T00:00:00Z","timestamp":1609459200000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2021,1,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    <jats:italic>Bacillus cereus<\/jats:italic>\n                    is considered to be an important food poisoning agent causing diarrhea and vomiting. In this study, the occurrence of\n                    <jats:italic>B. cereus<\/jats:italic>\n                    bacteriophages in Thai fermented soybean products (Thua Nao) was studied using five\n                    <jats:italic>B. cereus sensu lato<\/jats:italic>\n                    indicator strains (four\n                    <jats:italic>B. cereus<\/jats:italic>\n                    strains and one\n                    <jats:italic>B. thuringiensis<\/jats:italic>\n                    strain). In a total of 26 Thua Nao samples, there were only two bacteriophages namely BaceFT01 and BaceCM02 exhibiting lytic activity against\n                    <jats:italic>B. cereus<\/jats:italic>\n                    . Morphological analysis revealed that these two bacteriophages belonged to the\n                    <jats:italic>Myoviridae<\/jats:italic>\n                    . Both phages were specific to\n                    <jats:italic>B. cereus<\/jats:italic>\n                    and not able to lyse other tested bacteria including\n                    <jats:italic>B. licheniformis<\/jats:italic>\n                    and\n                    <jats:italic>B. subtilis<\/jats:italic>\n                    . The two phages were able to survive in a pH range between 5 and 12. However, both phages were inactive either by treatment of 50\u00b0C for 2 h or exposure of UV for 2 h. It should be noted that both phages were chloroform-insensitive, however. This is the first report describing the presence of bacteriophages in Thua Nao products. The characterization of these two phages is expected to be useful in the food industry for an alternative strategy including the potential use of the phages as a biocontrol candidate against foodborne pathogenic bacteria.\n                  <\/jats:p>","DOI":"10.1515\/bmc-2021-0009","type":"journal-article","created":{"date-parts":[[2021,7,4]],"date-time":"2021-07-04T00:16:11Z","timestamp":1625357771000},"page":"85-93","source":"Crossref","is-referenced-by-count":10,"title":["Incidence and characterisation of\n                    <i>Bacillus cereus<\/i>\n                    bacteriophages from Thua Nao, a Thai fermented soybean product"],"prefix":"10.1515","volume":"12","author":[{"given":"Wallapat","family":"Phongtang","sequence":"first","affiliation":[{"name":"School of Science , Mae Fah Luang University , Chiang Rai , Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ekachai","family":"Chukeatirote","sequence":"additional","affiliation":[{"name":"School of Science , Mae Fah Luang University , Chiang Rai , Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"374","published-online":{"date-parts":[[2021,7,2]]},"reference":[{"key":"2025120518180968519_j_bmc-2021-0009_ref_001","doi-asserted-by":"crossref","unstructured":"Van der Auwera GA, Feldgarden M, Kolter R, Mahillon J. 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