Dependence of Clostridium botulinum gas and protease production on culture conditions

Montville, Thomas J.

doi:10.1128/aem.45.2.571-575.1983

Cited by 15 publications

(6 citation statements)

References 21 publications

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“…Cultural conditions influence gas and protease production by C. botulinum (17). The inhibition of gas production by a low pH suggested an influence of pH on botulinal physiology and on the production of other microbial metabolites.…”

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Influence of pH on organic acid production by Clostridium sporogenes in test tube and fermentor cultures

Montville¹,

Parris²,

Conway³

1985

Appl Environ Microbiol

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The influence of pH on the growth parameters of and the organic acids produced by Clostridium sporogenes 3121 cultured in test tubes and fermentors at 35C was examined. Specific growth rates in the fermentor maintained at a constant pH ranged from 0.20 h'1 at pH 5.00 to 0.86 h-1 at pH 6.50. Acetic acid was the primary organic acid in supernatants of 24-h cultures; total organic acid levels were 2.0 to 22.0 MmolIml. Supernatants from pH 5.00 and 5.50 cultures had total organic acid levels less than one-third of those found at pH 6.00 to 7.00. The specific growth rates of the test tube cultures ranged fromi 0.51 h-' at pH 5.00 to 0.95 h-1 at pH 6.50. The pH of the medium did not affect the average total organic acid content (51.5 ,mol/ml) but did afrect the distribution of the organic acids, which included formic, acetic, propionic, butyric, 3-(phydroxyphenyl)propionic, and 3-phenylpropionic acids. Butyric acid levels were lower, but formic and propionic acid levels were higher, at pH 5.00 than at other pHs.

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confidence: 99%

Influence of pH on organic acid production by Clostridium sporogenes in test tube and fermentor cultures

Montville¹,

Parris²,

Conway³

1985

Appl Environ Microbiol

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“…Stability. The stability of strain Ba410 was determined by inoculating cells into BAM at pH 6.0 with 3% salt or at pH 7.0 with no salt added and by sequentially transferring 10 into the same medium on days 2, 3, 4, 5,8,9,10,11,12,15,16,17,18,19, and 22 of the experiment. Cultures resulting from transfer 15 were streaked onto BAM agar containing 0 or 3% salt, and the colony morphology was determined after 48 h of incubation.…”

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Characterization of a halo-acid-tolerant variant of Clostridium botulinum B-aphis

Montville¹

1984

Appl Environ Microbiol

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Clostridium botulinum B-aphis spores plated on medium containing 4% salt at pH 6.0 yielded colonies at a frequency of ca. 1 in 106. A subculture of one of these colonies, designated strain Ba410, was compared with the parent strain, B-aphis, for a variety of traits. After 7 days of incubation at 37°C, strain Ba410 grew in medium containing 7% NaCl, whereas strain B-aphis could not grow in salt concentrations greater than 5%. The strains also differed in cellular and colonial morphology. After exponential growth in the basal medium was completed, lysis of both strains was pH dependent; in media containing salt, lysis of Ba410 cells was pH independent. Strain Ba410 was more proteolytic than strain B-aphis in conditions of low pH and high salt, so that its toxin could be detected by the mouse assay. In a medium containing alanine and cysteine, the germination rate of Baphis was 0.77% min-', whereas that of Ba410 was 0.14% min-; 2% salt inhibited the germination of Ba410 but not B-aphis.

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“…Gas production is widely used as an indicator for botulinal growth, although a small percentage of gas-negative samples occasionally have been toxic (Huhtanen kt al., 1983, Kautter et al, 1981, Rowley et al, 1983, Townsend et al, 1954, Vahabzadeh et al, 1983. Because gas production may be delayed at low pH and low concentrations of fermentable carbohydrates (Montville, 1983), 1% w/v glucose was included in all experiments and pH 5.5 was the most acidic condition used. Furthermore, all cultures judged negative for growth by absence of gas production were confirmed negative by mouse bioassay (see below).…”

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Quantification of Factors Which Influence Nisin's Inhibition of CIostridium botulinum 56A in a Model Food System

Rogers

Montville

1994

Journal of Food Science

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We modeled nisin's anticlostridial activity and assessed the antagonistic or potentiating influences of food ingredients. The model systems contained yeast extract, proteose peptone, and ,glucose; were supplemented with protein (0.075, 0.75, 7.5% w/v), phospholipid (0.075, 0.75, 7.5% w/v), or soluble starch (5, 17.5, 30% w/v); and were adjusted to pH 5.5, 6.0, or 6.5. Samples inoculated with 104/mL spores were incubated at 15, 25, or 35°C. Statistical analysis developed an equation (r* = 0.76) that modeled the response and identified temperature as the most significant (a s 0.001) variable. Nisin lost effectiveness with increasing temperature. Nisin concentration had significant positive and phospholipid negative, linear effects. Many interactive effects were significant (a < 0.20). Nisin inhibited C. botulinurn until its residual level dropped below a threshold, which decreased from 154 IU/mL at 35°C to 12 IU/mL at 15°C.

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Dependence of Clostridium botulinum gas and protease production on culture conditions

Cited by 15 publications

References 21 publications

Influence of pH on organic acid production by Clostridium sporogenes in test tube and fermentor cultures

Influence of pH on organic acid production by Clostridium sporogenes in test tube and fermentor cultures

Characterization of a halo-acid-tolerant variant of Clostridium botulinum B-aphis

Quantification of Factors Which Influence Nisin's Inhibition of CIostridium botulinum 56A in a Model Food System

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