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An Egg‐yolk Agar Diffusion Assay for Monitoring Phospholipase C in Cultures of Clostridium welchii
Author(s) -
RIGBY G. J.
Publication year - 1981
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.1365-2672.1981.tb00866.x
Subject(s) - incubation , yolk , agar , clostridium perfringens , phospholipase , phospholipase c , microbiology and biotechnology , chromatography , incubation period , chemistry , biology , agar plate , food science , enzyme , biochemistry , bacteria , genetics
An egg‐yolk agar diffusion assay of phospholipase C has been developed and investigated. The results demonstrate the necessity for strict control of the pH and volume of the egg‐yolk agar and of the temperature and duration of incubation of the assay plates. The method has been used to monitor phospholipase C production in cultures of Clostridium welchii sparged continuously with CO 2 in N 2 and shows that maximal concentration occurs after ca. 6‐8 h incubation at 37°C. The concentration falls slowly during subsequent anaerobic incubation supporting the opinion that Cl. welchii may elaborate a proteinase which destroys phospholipase C.