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Biological sciences

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Influence of elevated temperature on starch hydrolysis by enterotoxin-positive and enterotoxin-negative strains of Clostridium perfringens type A

Article Abstract:

The influence of temperature on starch hydolysis, sporulatin, and growth of enteroxin-negative (Ent+) and enteroxin-positive (Ent-) strains of Clostridium perfringens was discussed. Results showed that at 37 degrees centigrade (C), both strains hydrolyzed starch and sporulated extensively. At 46 degrees C, only En- showed growth and starch degradation. The behavior of En+ at this temperature was similar to those observed at 37 degrees C when alpha-amylase was added to the culture. Thus, it was concluded that En+ can sporulate near the optimal growth temperature of 43-46 degrees C and that alpha-amylase synthesis was regulated by temperature.

Analysis, Physiological aspects, Starch, Hydrolysis, Amylases

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Sporulation and enterotoxin production by Clostridium perfringens type A at 37 and 43 degrees C

Article Abstract:

The effect of temperature on the sporulation and enterotoxin production of Clostridium perfringens was examined using raffinose-containing cultures. Two cultures of C. perfringens cells were subjected to temperatures of 37 and 43 degrees Centigrade and their activity was analyzed. Results show that spore andtoxin production was similar at both temperatures but toxins were detected earlier at 43 degrees. Spores produced at higher temperatures were also noted to be more heat resistant suggesting that sporulation temperature and heat tolerance are directly related.

Enterotoxins

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Inhibitory effects of collagen on the PCR for detection of Clostridium perfringens

Article Abstract:

Collagen can inhibit PCR, so food samples must be processed under conditions that remove collagen. PCR is used on food samples to detect Clostridium perfringens, a common cause of food poisoning.

Usage, Identification and classification, Polymerase chain reaction, Collagen

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