Taxonomy of
 Clostridium bifermentans
 and
 Clostridium sordellii
 III. Agglutinability of Heat-Resistant Substrains of
 Clostridium sordellii

Huang, Chun‐Kai; Tamai, Kazuya; Nishida, Shoki

doi:10.1128/jb.90.2.391-394.1965

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Cited by 6 publications

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“…The manner in which heat is related to the appearance of aberrant biotype must still be elucidated. In a previous paper we demonstrated, by use of C. bifermentans, that loss of sporulating ability gave rise to diversity in biological properties, toxigenicity, and immunological properties (12,16,21). Recent investigations in spore genetics demonstrated similar results (2, 18,19).…”

Section: Discussionmentioning

confidence: 98%

Sporulation, Heat Resistance, and Biological Properties of Clostridium perfringens

Nishida¹,

Seo²,

Nakagawa³

1969

Applied Microbiology

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A sporulation medium for 134 Clostridium perfringens strains, including types A, B, C, D, E, and F, was devised according to Grelet's observation that sporulation occurred when cultural environment became limited in any nutritional requirement indispensable for the growth of the organism. Sporulation took place most prominently when 10%, cooked-meat broth (pH 7.2) containing 3% Proteose Peptone and

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Section: Discussionmentioning

confidence: 98%