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Controlling the Sporulation of Clostridium sporogenes and the Heat Resistance of the Spores
Author(s) -
Anema P. J.,
Geers Joyce M.
Publication year - 1973
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1973.tb04141.x
Subject(s) - clostridium sporogenes , spore , heat resistance , clostridium , food science , chemistry , salt (chemistry) , microbiology and biotechnology , bacteria , biology , materials science , organic chemistry , genetics , composite material
S ummary . During growth of Clostridium sporogenes in tryptone‐salt‐peptone‐glucose medium the pH value of the medium varies due to formation of acid and CO 2 and to subsequent production of NH 3 . Glucose concentrations of 0·2, 0·5 or 1·0% result in increasing sporulation times and in spores of low, extremely high ( D 110 c . 80 min) and negligible heat resistance, respectively. When the pH value is maintained at 7, a reproducible sporulation time of a few hours is observed and the resulting spores have a heat resistance ( D 110 ) of 13 min, regardless of the glucose concentration.