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CIostridium botulinurn Spore Gerrnination, Outgrowth, and Toxin Production Below pH 4.6; Interactions Between pH, Total Acidity, and Buffering Capacity
Author(s) -
YOUNGPERKINS KATHLEEN E.,
MERSON R. LARRY
Publication year - 1987
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.1365-2621.1987.tb14281.x
Subject(s) - chemistry , food science , spore germination , clostridium botulinum , toxin , spore , germination , titratable acid , citric acid , biochemistry , microbiology and biotechnology , botany , biology
The effect of soy protein concentration on Clostridium botulinurn spore germination, outgrowth, and toxin production in the presence of varying levels of inorganic (HCI) and organic (citric) acids was investigated. Media were blended using deoxygenated soy concentrate (1–7% protein), acidified with deaerated acids to effect post‐autoclaving pH values of 4.1, 4.3 and 4.5, and inoculated with C. botulinum Type A spores. All manipulations were conducted under conditions of strict anaerobiosis (0–2 ppm atmospheric oxygen, media E h7 values of < — 345 mV). Germination, proliferation, active motility, and elaboration of neurotoxin occurred as low as pH 4.07. Titratable acidity, which accounted for the soy protein buffering capacity, appeared to define toxicity endpoints as pH alone could not.