PRODUCTION OF TOXIN BY CLOSTRIDIUM BOTULINUM TYPE E IN DEFINED MEDIA

1967 ◽  
Vol 13 (1) ◽  
pp. 108-110 ◽  
Author(s):  
B. Q. Ward ◽  
B. J. Carroll
Keyword(s):  
Clostridium Botulinum ◽  
Defined Media ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E

Growth and Spore Production of Clostridium botulinum Type E in Chemically Defined Media

1968 ◽  
Vol 25 (3) ◽  
pp. 547-553 ◽  
Author(s):  
G. A. Strasdine ◽  
Joanne Melville
Keyword(s):  
Clostridium Botulinum ◽  
Maximum Growth ◽  
Defined Medium ◽  
Spore Production ◽  
Chemically Defined Medium ◽  
Essential Factor ◽  
Defined Media ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Available Carbon

A chemically defined medium is described for the growth and spore production of Clostridium botulinum type E, strain Minnesota. With the exception of valine, omitting any amino acid or vitamin did not prevent growth, although marked changes in morphology or reduced growth were usually evident. Choline was shown to be an essential factor in promoting cell division and was capable of exerting this action after maximum growth was attained. Spore development in the medium was markedly influenced by the source of available carbon and ranged from complete sporulation of cultures grown on maltose and glucose to complete inhibition with galactose.

Effect of Salt Level and Nitrite on Toxin Production by Clostridium botulinum Type E Spores in Smoked Great Lakes Whitefish1

1987 ◽  
Vol 50 (3) ◽  
pp. 212-217 ◽  
Author(s):  
S. L. CUPPETT ◽  
J. I. GRAY ◽  
J. J. PESTKA ◽  
A. M. BOOREN ◽  
J. F. PRICE ◽  
...  
Keyword(s):  
Great Lakes ◽  
Water Activity ◽  
Salt Concentration ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Water Phase ◽  
Salt Level ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Average Water

The effect of salt level and nitrite on botulinal safety of smoked whitefish was investigated. An average water-phase (wp) salt concentration of 4.4% inhibited outgrowth of Clostridium botulinum type E spores (103 spores/g) for over 35 d in temperature-abused (27°C) smoked whitefish. Incorporation of nitrite (220 mg/kg) during brining to the smoked salted (4.4%, wp) whitefish inhibited toxin production for 56 d at 27°C. An average salt concentration of 6.2% (wp), with or without nitrite, totally inhibited toxin production for the duration of the study (83 d). The effect of pH and water activity in temperature-abused smoked whitefish as a means of controlling toxin production by C. botulinum type E spores was evaluated.

INACTIVATION OF CLOSTRIDIUM BOTULINUM TYPE E SPORES BY HIGH PRESSURE PROCESSING

1999 ◽  
Vol 19 (4) ◽  
pp. 277-288 ◽  
Author(s):  
N.R. REDDY ◽  
H. M. SOLOMON ◽  
G.A. FINGERHUT ◽  
E.J. RHODEHAMEL ◽  
V.M. BALASUBRAMANIAM ◽  
...  
Keyword(s):  
High Pressure ◽  
Clostridium Botulinum ◽  
High Pressure Processing ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E

scholarly journals METHOD TO FACILITATE THE ISOLATION OF CLOSTRIDIUM BOTULINUM TYPE E

1964 ◽  
Vol 88 (5) ◽  
pp. 1521-1522 ◽  
Author(s):  
R. Johnston ◽  
S. Harmon ◽  
D. Kautter
Keyword(s):  
Clostridium Botulinum ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E
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