Controlling the Sporulation of Clostridium sporogenes and the Heat Resistance of the Spores |
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Authors: | P. J. Anema Joyce M. Geers |
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Affiliation: | Unilever Research Duiven, P. O. Box 7, Zevenaar, The Netherlands |
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Abstract: | S ummary . During growth of Clostridium sporogenes in tryptone-salt-peptone-glucose medium the pH value of the medium varies due to formation of acid and CO2 and to subsequent production of NH3. Glucose concentrations of 0·2, 0·5 or 1·0% result in increasing sporulation times and in spores of low, extremely high ( D 110 c . 80 min) and negligible heat resistance, respectively. When the pH value is maintained at 7, a reproducible sporulation time of a few hours is observed and the resulting spores have a heat resistance ( D 110) of 13 min, regardless of the glucose concentration. |
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