食中毒原因性クロストリジウム属細菌芽胞の発芽に関する研究 (第5報)

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書誌事項

タイトル別名
  • Studies on Germination of Spores of Clostridial Species Capable of Causing Food Poisoning (V)
  • イネッセイ ウェルシュキン ガホウ ノ イオン ニ ヨル ハツガ
  • Ionic Germination of Spores of Some Heat-sensitive Strains of <i>Clostridium perfringens</i> Type A
  • 易熱性ウェルシュ菌芽胞のイオンによる発芽

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説明

Germination requirements for spores of three heat-sensitive strains of C. perfringens type A, S-40, S-45, and FD1, have been examined by estimating a fall in optical density of spore suspensions as the criterion of germination. The results are summarized as follows:<br>1) Heat-activated spores of these strains underwent so-called “ionic germination” in aqueous solutions of divalent alkali earth metal chlorides in combination with monovalent alkali metal chlorides. The chloride ion proved to be an essential germinant for these strains.<br>2) The maximum germination occurred with a triple combination of CaCl2, NH4Cl, and NaCl.<br>3) The optimum condition for heat-activation of the spores was heat-shocking at 80°C for 10min.<br>4) The experiments employing sequential addition of the three chlorides revealed that ions acted each other in a synergistic manner in initiating germination since each salt alone was almost ineffective. Therefore, this was not the case of “fractional germination”, proposed by Rode and Foster.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 15 (5), 373-376_1, 1974

    公益社団法人 日本食品衛生学会

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