STUDlES ON PUTREFACTIVE ANAEROBES AS SPOILAGE AGENTS IN CANNED FOODS

Aschehoug, V.; Jansen, Erling

doi:10.1111/j.1365-2621.1950.tb16450.x

Cited by 7 publications

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References 4 publications

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“…The majority of clostridia isolated from canned foods are identified as Clostridium sporogenes (Aschehoung & Jansen, 1950;Kato et al, 1975;Smith, 1975). Some strains of C. sporogenes and C. botulinum type A could not be differentiated in DNA-DNA reassociation assays (Lee & Riemann, 1970;Wu, Riemann & Lee, 1972).…”

Section: Introductionmentioning

confidence: 99%

Clostridium sporogenes Isolates and their Relationship to C. botulinum based on Deoxyribonucleic Acid Reassociation

Nakamura

Okado

Nakashio³

et al. 1977

Journal of General Microbiology

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S U M M A R YSixty-two isolates of Clostridium sporogenes from canned foods were examined for cultural properties, heat resistance and DNA-DNA homology to Clostridium botulinum type ~1 9 0 .Sporulation was observed in most of 2 1 umbonate and rhizoidal colony-forming strains (colony-type I strains), but not in most of the 41 strains with convex and circular or crenate colonies with a mat to semi-glossy surface (colony-type I1 strains). More than half of the latter strains showed much higher heat resistance than the rhizoidal colony-forming strains. The DNA isolated from colony-type I1 strains was 81 % or more homologous to C. botulinum A I go DNA, forming duplexes which had thermostabilities similar to homologous duplexes of strain A I~O DNA. Colony-type I strains differed from C. botulinum by 30 to 40 % DNA homology and the DNA duplexes formed between these strains and strain ~1 9 0showed ATmce, values of 7.0 "C when compared with the Tfi,(,, of homologous DNA duplexes of strain ~1 9 0 .

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