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Relationship Between the Increased Sensitivity of Heat Injured Clostridium perfringens Spores to Surface Active Antibiotics and to Sodium Chloride and Sodium Nitrite
Author(s) -
CHUMNEY R. K.,
ADAMS D. M.
Publication year - 1980
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.1365-2672.1980.tb01043.x
Subject(s) - spore , clostridium perfringens , sodium nitrite , chemistry , sodium , nitrite , microbiology and biotechnology , polymyxin , neomycin , antibiotics , biochemistry , bacteria , food science , biology , organic chemistry , genetics , nitrate
Spores of Clostridium perfringens NCTC 8798 became increasingly sensitive to inhibition by sodium chloride, sodium nitrite and a mixture of polymyxin and neomycin when heated at 70–100°C. That the increased sensitivity to each agent was caused by the same cellular damage was suggested by: (1) the temperature coefficients for induction of cellular damage leading to increased sensitivity to all three agents were the same; (2) in the absence of the agents, the spores regained resistance to all three at about the same time and in each case in the presence of cell wall‐, protein‐ and DNA‐synthesis inhibitors; (3) combinations of the agents were generally no more inhibitory to the heated spores than were the individual agents.