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- KAWATA Tomio
- Department of Food Microbiology, Tokushima University School of Medicine, Tokushima
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- SATO Shigemi
- Department of Food Microbiology, Tokushima University School of Medicine, Tokushima
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- YAMASHITA Hikoo
- Department of Food Microbiology, Tokushima University School of Medicine, Tokushima
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- TAKUMI Kenji
- Department of Food Microbiology, Tokushima University School of Medicine, Tokushima
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- UNEMI Norio
- Department of Food Microbiology, Tokushima University School of Medicine, Tokushima
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- WATANABE Kenji
- Department of Food Microbiology, Tokushima University School of Medicine, Tokushima
Bibliographic Information
- Other Title
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- A型ボツリヌス菌の自己融解に関する研究
- ゼン キン ノ ジコ ユウカイ
- I. Autolysis of Whole Cells
- 第1報 全菌の自己融解
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Abstract
Cells of Clostridium botulinum type A strain 190 grown in thioglycolate medium (GYPT medium) autolysed after having reached a maximum growth. This strain was dissociated into large and small colony-forming types in semisolid media. The cells obtained from the large colony type autolysed more rapidly than those from small one. Washed cells harvested at logarithmic growth phase lysed in phosphate buffer at 37°C within 2-3 hours. Autolysis rose above pH 6.0 and was optimal near pH 7.0. The potential for autolysis reached a maximum toward the end of the logarithmic growth phase and thereafter the cells became resistant to autolysis. The autolytic activity was destreyed by heating the cells at 60°C for 10 minutes and was slightly affected by cysteine (10-2M), N-ethylmaleimide (10-2M) and mercaptoethanol (10-1M).<BR>During autolysis nitrogen, protein, nucleic acids, reducing sugars, amino sugars and botulinum toxin were released from the cells as the reduction of the turbidity in cell suspension occurred. Electron microscopic observations on the process of autolysis revealed that the partial lysis of walls occurred first at the end of the organism and the cytoplasmic contents were lost through such lesions. The lysis of the wall centripetally spread and finally the morphological entity of the wall was completely lost. From these findings it is suggested that the autolysis may be proceded by auto-digestion of the cell wall at the end of the organism.
Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 9 (5), 358-363, 1968
Japanese Society for Food Hygiene and Safety
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Keywords
Details 詳細情報について
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- CRID
- 1390282679202732160
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- NII Article ID
- 130003693927
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- NII Book ID
- AN00117741
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- ISSN
- 18821006
- 00156426
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- NDL BIB ID
- 8252424
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed