Premium
Improved Culturing Techniques for Campylobacter
Author(s) -
REILLY S. S.,
GILLILAND S. E.
Publication year - 2003
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.1365-2621.2003.tb05800.x
Subject(s) - campylobacter , erlenmeyer flask , campylobacter jejuni , incubation , viable but nonculturable , microbiology and biotechnology , modified atmosphere , biology , transformation (genetics) , campylobacter fetus , colony forming unit , chemistry , food science , bacteria , biochemistry , chromatography , shelf life , genetics , gene
Improved techniques for culturing and enumerating Campylobacter jejuni were developed. Parameters included (1) growth vessel type, (2) growth atmosphere, (3) incubation time, and (4) frequency of subcul‐turing. Improved growth and consistent morphology were obtained using a tissue culture flask compared with an Erlenmeyer flask or a test tube as well as exposure to modified atmosphere (10% CO2, 85% N2, and 5% O2). When cultures of C. jejuni were incubated more than 24 h, transformation to the coccoid increased, and fewer colony‐forming units were detected. Excessive subculturing (>2 times) resulted in increased formation of coc‐coid forms. Decreased concentrations of colony‐forming units of C. jejuni commonly attributed to the production of a viable, nonculturable form also may be due to cellular clumping. These techniques should alleviate difficulty and reduce variation when working with Campylobacter .