Journal
BRAZILIAN JOURNAL OF MICROBIOLOGY
Volume 33, Issue 2, Pages 145-148Publisher
SOC BRASILEIRA MICROBIOLOGIA
DOI: 10.1590/S1517-83822002000200009
Keywords
cashew kernels; Brazil nut kernels; black and white pepper; microbiology
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A total of thirteen genera of bacteria and two genera of yeasts were detected in surface sterilized and unsterilized Brazilian commodities and spices such as cashew kernels, Brazil nut kernels, black and white pepper. The genus Bacillus with eight species was by far the most common. The yeasts isolated were Pichia sp., P. guillermondii and Rhodotorula sp. Bacillus cereus, Salmonella typhimurium and Staphylococcus aureus were detected in cashew and Brazil nut kernels.
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