(Symposium on Bacterial Spores: Paper XIV). Spore Properties of Clostridia Occurring in Cheese

Bergère, J.L.; Hermier, J.

doi:10.1111/j.1365-2672.1970.tb05242.x

Cited by 26 publications

(4 citation statements)

References 27 publications

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“…A volume of 40 mL from a 20-h-grown culture in reinforced Clostridium medium (RCM, Scharlau) was inoculated into a MWCO 12-14,000 cellulose dialysis membrane immersed into triptone-glucose-yeast extract sporulation medium as described previously [27]. After incubation at 37°C for at least 72 h, the suspension obtained was centrifuged at 4,000×g for 15 min at 4°C and washed three times with sterile distilled water.…”

Section: Methodsmentioning

confidence: 99%

Specific peptides as alternative to antibody ligands for biomagnetic separation of Clostridium tyrobutyricum spores

et al. 2011

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Nowadays, the reference method for the detection of Clostridium tyrobutyricum in milk is the most-probable-number method, a very time-consuming and non-specific method. In this work, the suitability of the use of superparamagnetic beads coated with specific antibodies and peptides for bioseparation and concentration of spores of C. tyrobutyricum has been assessed. Peptide or antibody functionalized nanoparticles were able to specifically bind C. tyrobutyricum spores and concentrate them up to detectable levels. Moreover, several factors, such as particle size (200 nm and 1 μm), particle derivatization (aminated and carboxylated beads), coating method, and type of ligand have been studied in order to establish the most appropriate conditions for spore separation. Results show that concentration of spore is favored by a smaller bead size due to the wider surface of interaction in relation to particle volume. Antibody orientation, related to the binding method, is also critical in spore recovery. However, specific peptides seem to be a better ligand than antibodies, not only due to the higher recovery ratio of spores obtained but also due to the prolonged stability over time, allowing an optimal recovery of spores up to 3 weeks after bead coating. These results demonstrate that specific peptides bound to magnetic nanoparticles can be used instead of traditional antibodies to specifically bind C. tyrobutyricum spores being a potential basis for a rapid method to detect this bacterial target.

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Section: Methodsmentioning

confidence: 99%

Specific peptides as alternative to antibody ligands for biomagnetic separation of Clostridium tyrobutyricum spores

et al. 2011

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“…tyrobutyricum spores (Bergere 1969 ;Bergere and Hermier 1970). Germination was followed by measuring the decrease in optical density at 625 nm on a Hitachi-U-2000 spectrophotometer with a temperature-controlled cuvette compartment containing 1 ml of the final spore suspension; 0.5 ml of the initial refrigerated spore suspension was mixed with 0.5 ml of buffered liquid medium which had been preheated so that the final mixture was equilibrated to the correct temperature at the start of germination.…”

Section: Measurement Of Germinationmentioning

confidence: 99%

“…Spore characteristics and germination of Clostridium tyrobutyricum were studied by Bergere (1969), Bergere and Hermier (1970), Bergere et al (1975) and Touraille and Bergere (1974). These bacteria occur in milk and are responsible for the blowing of some categories of cheese and an unpleasant taste due to the production of butyric acid.…”

Section: Introductionmentioning

confidence: 99%

Modelling germination kinetics of spores of Clostridium tyrobutyricum: a tool for predictive microbiology

Mafart¹

1995

Journal of Applied Bacteriology

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Germination of spores of Clostridium tyrobutyricum between 9° and 45°C was followed by the decrease in optical density of the spore suspension. An empirical equation with three parameters is proposed to describe the time‐course of spore germination. Each parameter of the model has a direct biological significance and is modelled vs temperature. In the framework of predictive microbiology, the equation may be used for the prediction of the overall lag time of growth.

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“…Other Clostridia occur in certain types of food and; whilst they may cause serious spoilage problems, are not normally regarded as dangerous. Examples include Clostridium tyrobutyricum and other butyric Clostridia in cheese [3–7], C. pasteurianum and C. butyricum in canned fruit [8, 9], and the Clostridia that cause soft rot of vegetables [10]. Most strains of C. butyricum are harmless to humans and culture filtrates are not lethal to mice; in fact some strains have been investigated as probiotics for preventing diarrhoea [11–13], Helicobacter pylori infection [14], and inflammatory bowel disease [15].…”

Section: Introductionmentioning

confidence: 99%

Growth Limiting pH, Water Activity, and Temperature for Neurotoxigenic Strains of Clostridium butyricum

2013

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Some rare strains of Clostridium butyricum carry the gene encoding the botulinal type E neurotoxin and must be considered as possible hazards in certain types of food. The limiting growth conditions for C. butyricum were determined in peptone yeast glucose starch (PYGS) broth incubated anaerobically at 30°C for up to 42 days. The minimum pH values permitting growth depended on the acidulant and strain. Organic acids were more effective at inhibiting growth than HCl as expected. The lowest pH values at which growth of toxigenic and nontoxigenic strains of C. butyricum was observed in broth acidified with HCl were 4.1 and 4.2, respectively. In organic acids, however, the minimum pH varied between 4.4 and 5.1 depending on acid type and concentration. The minimum water activity for growth of toxigenic strains of C. butyricum was 0.96. The minimum growth temperatures of the toxigenic strains of C. butyricum (ca 10-11°C) were somewhat higher than for non-toxigenic ones (8°C). It was concluded that control of toxigenic C. butyricum in the food industry needs to allow for the greater pH tolerance of this species compared with proteolytic C. botulinum.

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(Symposium on Bacterial Spores: Paper XIV). Spore Properties of Clostridia Occurring in Cheese

Cited by 26 publications

References 27 publications

Specific peptides as alternative to antibody ligands for biomagnetic separation of Clostridium tyrobutyricum spores

Specific peptides as alternative to antibody ligands for biomagnetic separation of Clostridium tyrobutyricum spores

Modelling germination kinetics of spores of Clostridium tyrobutyricum: a tool for predictive microbiology

Growth Limiting pH, Water Activity, and Temperature for Neurotoxigenic Strains of Clostridium butyricum

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