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- Title
Controlling the Sporulation of Clostridium sporogenes and the Heat Resistance of the Spores.
- Authors
Anema, P. J.; Geers, Joyce M.
- 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 ( D110 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 ( D110) of 13 min, regardless of the glucose concentration.
- Publication
Journal of Applied Microbiology, 1973, Vol 36, Issue 4, p553
- ISSN
1364-5072
- Publication type
Article
- DOI
10.1111/j.1365-2672.1973.tb04141.x