ウェルシュ菌の胞子形成培地 (第3報)

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タイトル別名
  • Sporulation Media for Clostridium perfringens (III)
  • ウェルシュキン ノ ホウシ ケイセイバイチ 3 Hobbsガタ ウェルシュキン 8238 ノ タイネツセイ ヒタイネツセイ ホウシ ノ ケイセイ , オヨビ ヒタイネツセイ ホウシ ノ キュウミン ジョウタイ ニ ツイテ
  • Formation of the Heat-Resistant and Heat-Sensitive Spores of <I>Clostridium perfringens</I> Hobbs' Type Strain 8238, and Condition of Dormancy of the Heat-Sensitive Spores
  • Hobbs型ウェルシュ菌8238の耐熱性・非耐熱性胞子の形成, および非耐熱性胞子の休眠状態について

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抄録

Numbers of the heat-resistant and total spores of Clostridium perfringens Hobbs' Type strain 8238 (Type 2) were estimated, and the condition of dormancy of the heat-sensitive spores of the strain was observed. 1) A far greater number of spores formed in AGA, LGA or cooked meat medium were heatsensitive (80°C, 20min), and only a very small number of those spores were heat-resistant (Table 1).<BR>2) In the synchronized cultures with LGA medium, the heat-sensitive spores rapidly proceeded from the stages of spore formation to the stages of germination (Fig. 1 and Table 2).<BR>3) The rapidity of the proceeding decreased at a low temperature (3°C) or under aerobic conditions (Tables 3 and 4). The formation process was delayed by adding sodium chloride at a concentration of 10 per cent, and both the formation process and the germination process were delayed by adding calcium chloride at a concentration of 0.95 per cent (Table 4).

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 11 (6), 449-454, 1970

    公益社団法人 日本食品衛生学会

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