Effect of fermentation conditions on toxin production by Clostridium botulinum type B.
AUTOR(ES)
Siegel, L S
RESUMO
To obtain high yields of toxin for the preparation of purified neurotoxoids, we examined the time of appearance and the quantity of toxin produced by the Bean strain of Clostridium botulinum type B under various conditions by using a fermentor system. The medium employed consisted of 2.0% casein hydrolylsate and 1.5% yeast extract plus an appropriate concentration of glucose. The maximum toxin concentration (4 x 10(5) to 5 x 10(5) mouse median lethal doses per ml) was attained within 48 h under the following fermentation conditions: an initial glucose concentration of 0.5 or 1.0%, a temperature of 35 degrees C, a nitrogen overlay at a rate of 5 liters/min, and an agitation rate of 50 rpm.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=291715Documentos Relacionados
- Toxin production by Clostridium botulinum type A under various fermentation conditions.
- Effect of Sodium Nitrite on Toxin Production by Clostridium botulinum in bacon
- Physiology of Toxin Production by Clostridium botulinum Types A and B: II. Effect of Carbohydrate Source on Growth, Autolysis, and Toxin Production
- Effect of water activity and pH on growth and toxin production by Clostridium botulinum type G.
- Production of toxin by Clostridium botulinum type A strains cured by plasmids.