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Proteolytic sporeforming bacteria capable of surviving processing heat treatments in synthetic or fabricated protein foods exhibited no antagonistic effects on growth ofClostridium perfringens , but instead shortened the lag of subsequent growth ofC. perfringens in sodium caseinate and isolated soy protein.Bacillus subtilis A cells were cultured in 3% sodium caseinate or isolated soy protein solutions. The subsequent effect on the lag time and growth ofC. perfringens type A (strain S40) at 45 C was measured by colony count or absorbance at 650 nm, or both.B. subtilis incubation for 12 h or more in sodium caseinate reduced theC. perfringens lag by 3 h. Incubation of 8 h or more in isolated soy protein reduced the lag time by 1.5 h. Molecular sieving of theB. subtilis -treated sodium caseinate revealed that all molecular sizes yielded a similar reduced lag time. Diethylaminoethyl-Sephadex ion exchange fractionation and subsequent amino acid analysis indicated that the lag time reduction caused byB. subtilis incubation was not related to charge of the peptides nor to their amino acid composition. Apparently the shortenedC. perfringens lag in theseB. subtilis -hydrolyzed food proteins was a result of the protein being more readily available for utilization byC. perfringens .

Growth of Clostridium perfringens in Food Proteins Previously Exposed to Proteolytic Bacilli