Aims: In this study, bacteriocidal effects of cinnamic aldehyde on Bacillus cereus were investigated. Methods: The bacterial culture or cell suspension in 0AE85% NaCl was treated with cinnamic aldehyde at a concentration of 0AE3 ml l )1 . Viable cells were counted on a nutrient agar plate. Protein leakage from the cell was determined using a protein dye. Cell morphology was observed using a scanning electron microscope.Results: Bacillus cereus cells were the most sensitive to cinnamic aldehyde among four different food-borne pathogens. When the cells were treated with 0AE3 ml l )1 of cinnamic aldehyde, the viable counts decreased about 6 log cycles after 6 h of incubation. The bacterial cells remained unlysed although they were killed by cinnamic aldehyde. Treatment of cinnamic aldehyde to the exponential phase cells resulted in no significant protein leakage but strong inhibition of cell separation.Conclusions: The present findings suggest that cinnamic aldehyde exhibits bacteriocidal effects and inhibition of cell separation on B. cereus. Significance and Impact of the Study: These data represent an interesting background for a possible mechanism for antibacterial effects of cinnamic aldehyde.

Aims: In this study, some physical properties of Bacillus sp. exo-polysaccharide were investigated. Methods and Results: An extracellular polysaccharide was purified by sequential precipitations after homogenization of the diluted culture supernatant of Bacillus sp. CP912. Its physical properties were examined such as lipid emulsifying effect on several vegetable oils and flocculating activity against the activated carbon suspension. The melting point and endothermic calories of the polysaccharide were 128AE7°C and 50AE864 kCal mol )1 , respectively. Its pyrolysis temperature was 284AE58°C. The polysaccharide showed high lipid emulsifying activity on oil-water emulsion, against olive, peanut, sunflower and corn oils. It exhibited high flocculating activity as well against activated carbon. Conclusions: The present findings suggest that the extracellular polysaccharide produced by Bacillus sp. CP912 has a great industrial potential because of its high lipid emulsifying and flocculating activity. Significance and Impact of the study: These data represent a novel Bacillus sp. extracellular polysaccharide possessing high emulsifying and flocculating effects.

Aims: To examine cholesterol degradation by Bacillus subtilis SFF34. Methods and Results: Cholesterol degradation and cholesterol oxidase production by B. subtilis SFF34 were investigated in a medium containing 0AE2% cholesterol. In addition, the oxidized product of cholesterol by the purified cholesterol oxidase was detected using a gas chromatograph. Cholesterol oxidase production reached its maximal level (3AE14 U ml )1 ) after 24 h of incubation in the cholesterol medium. The residual cholesterol content reduced to 0AE98 mg g )1 after 60 h of cultivation in the cholesterol medium. Two cholesterol oxidases were purified from the culture supernatant fluid and their reaction product against cholesterol was identified as 4-cholesten-3-one. Conclusions: B. subtilis SFF34 degraded cholesterol and produced a high level of extracellular cholesterol oxidase. Significance and Impact of the Study: Bacillus subtilis will be very useful for the reduction of cholesterol in many fermented foods and as a source of cholesterol oxidase.