Production of the trypsin-activable toxin by <i>Clostridium botulinum</i> type C and D strains

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  • NAKANE Akio
    Department of Bacteriology, Hokkaido University School of Medicine

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  • ?EＣｌｏｓｔｒｉｄｉｕｍ　ｂｏｔｕｌｉｎｕｎ?F　Ｃ型，Ｄ型菌におけるトリプシン活性化毒素の産生
  • Clostridium botulinum Cガタ Dガタキン ニ オケル ト

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Abstract

The culture fluids of nine nontoxigenic strains of Clostridium botulinum types C and D were treated with trypsin and tested for toxigenicity. Toxigenicity was demonstrated in six strains only after trypsin treatment. In these strains 20 to 935 LD50/ml of toxin was produced in egg-meat, Segner's fortified egg-meat (SFEM), cooked-meat and TYG media, but not in LYG medium. Activation of toxicity was not demonstrated in the toxigenic strains, C-Stockholm and D-1873. The toxin titer was elevated five to tenfold by trypsinization in the D-South African sfrain. The trypsin-activated toxin produced by the nontoxigenic strains seemed to be different from that produced by the D-South African strain.<br>The effects of carbon sources and nitrogen sources were studied in TYG medium with strain D-139, one of the strains producing trypsin-activated toxin. The most concentrated toxin was produced when the glucose concentration was 0.2%. The concentration of toxin decreased with an increase in glucose concentration. The same tendency was observed when glycerol was used as a carbon source, in place of glucose.<br>Addition of 0.5% (NH4)2SO4 induced a marked increase in the production of trypsin-activated toxin in glycerol medium, but did not clearly in glucose medium. The titer of toxin was elevated about fifteenfold by addition of 0.5% NH4Cl to glycerol medium. The production of toxin, however, was inhibited by addition of 0.5% NaNO3. The productivity of trypsin-activated toxin was influenced by carbon sources and nitrogen sources in media.

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