Premium
Effect of Trichloroacetic Acid Treatment on Certain Properties of Spores of Bacillus cereus T
Author(s) -
Shibata Hirofumi,
Ughida Michiko,
Hayashi Hiroko,
Tani Isamu
Publication year - 1979
Publication title -
microbiology and immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.664
H-Index - 70
eISSN - 1348-0421
pISSN - 0385-5600
DOI - 10.1111/j.1348-0421.1979.tb00471.x
Subject(s) - bacillus cereus , trichloroacetic acid , spore , biology , microbiology and biotechnology , cereus , food science , bacteria , biochemistry , genetics
Spores of Bacillus cereus T treated with trichloroacetic acid (6.1–61.2 m M ) were compared with untreated spores, and as the concentration of the chemical increased, the following alterations in spore properties were found: (1) the extent of germination decreased irrespective of the germination medium used; (2) the spores became sensitive to sodium hydroxide (1 N ) and hydrochloric acid (0.27 N ), but not to lysozyme (200 μg/ml); (3) loss of dipicolinate increased on subsequent heating; and (4) the spores became more sensitive to heat. However, trichloroacetic acid‐treated spores were still viable and there was no significant change in spore components. The mechanism of action of trichloroacetic acid is discussed.