Amylopectin accumulation in Clostridium botulinum type E

1968 ◽  
Vol 14 (10) ◽  
pp. 1059-1062 ◽  
Author(s):  
G. A. Strasdine

An intracellular polysaccharide composed of glucose subunits and structurally resembling amylopectin was isolated from vegetative cells of Clostridium botulinum type E. Chemical and microscopic methods were employed to demonstrate amylopectin accumulation. Polysaccharide granules appeared in the cytoplasm 6 hours after inoculation, accumulated rapidly during early logarithmic growth, and reached a maximum concentration just before the onset of sporulation. With the exception of two non-toxic strains of C. botulinum type E, all strains examined demonstrated the ability to store a similar polysaccharide. The possibility that amylopectin may function as an endogenous source of carbon and energy is discussed.

1971 ◽  
Vol 28 (11) ◽  
pp. 1817-1820 ◽  
Author(s):  
G. A. Strasdine ◽  
Joanne M. Melville

Acid phosphatase activity with a pH optimum of 5 was demonstrated in vegetative cells, spores, and germinated spores of Clostridium botulinum type E (Minnesota). The enzyme was present in the cells during all stages of growth and was insensitive to the orthophosphate concentration of the growth media. Specific activity of the enzyme increased during growth coincident with a loss in inorganic phosphate from the acid-soluble cell fraction. Magnesium or manganese was required for maximum enzyme activity. Acid phosphatase in crude spore extracts was more heat-stable than in extracts obtained from vegetative cells.


1987 ◽  
Vol 50 (3) ◽  
pp. 212-217 ◽  
Author(s):  
S. L. CUPPETT ◽  
J. I. GRAY ◽  
J. J. PESTKA ◽  
A. M. BOOREN ◽  
J. F. PRICE ◽  
...  

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.


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

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