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Factors Affecting Enterotoxin Production by Thermonuclease Positive Streptococcus faecium IF‐100 Isolated from an Infant Food
Author(s) -
BATISH V. K.,
CHANDER HARISH,
RANGANATHAN B.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10520.x
Subject(s) - enterotoxin , incubation , microbiology and biotechnology , food science , chemistry , acridine orange , biology , biochemistry , escherichia coli , gene , apoptosis
Among the different media tested for optimal production of enterotoxin by Streptococcus faecium IF‐100, trypticase soy broth was the best for maximal enterotixin production by Streptococcus faecium IF‐100 at 37°C after 8 hr incubation in agitated cultures. The pH optimum was 8.0. Although addition of 1% casamino acid enhanced enterotoxin production, yeast extract did not affect enterotoxin production appreciably. Dextrose, at 0.5%, was inhibitory towards enterotoxin production. Production of enterotoxin was also inhibited by addition of acridine orange, suggesting possible involvement of some extra chromsomal factor in the production of this metabolite in S. faecium IF‐100. A supplemented medium for maximum enterotoxin production is described.