PMID: 44175Oct 1, 1979

Toxin production by Clostridium botulinum type A under various fermentation conditions

Applied and Environmental Microbiology
L S Siegel, J F Metzger

Abstract

The time of appearance and the quantity of toxin produced by the Hall strain of Clostridium botulinum type A were examined under various conditions. A 70-liter fermentor and a complex medium consisting of 2% casein hydrolysate and 1% yeast extract plus an appropriate concentration of glucose were employed. Optimal conditions for toxin production were as follows: a nitrogen overlay at a rate of 5 liters/min, an agitation rate of 50 rpm, a temperature of 35 degrees C, and an initial glucose concentration of 1.0% with the pH uncontrolled. Under these conditions, the maximum toxin concentration (6.3 x 10(5) mouse median lethal doses/ml) was attained within 24 h. Cell lysis was apparently not required to obtain maximum toxin concentrations under the fermentation conditions described.

References

Apr 17, 2003·Journal of Food Protection·Daphne Phillips DaifasJohn W Austin
May 7, 2004·Applied and Environmental Microbiology·Maria LövenklevPeter Rådström
Sep 14, 2019·Toxins·Nicolas E ZaragozaEsteban Marcellin
Sep 1, 1995·The Journal of Applied Bacteriology·J E CallA J Miller
Feb 16, 2006·The Journal of Biological Chemistry·Sheng Chen, Joseph T Barbieri
May 31, 2008·The Journal of Biological Chemistry·Sheng ChenJoseph T Barbieri

Related Concepts

Pathologic Cytolysis
Casein allergenic extract
Botulinum Toxins
Caseins
Toxin
Glucose, (beta-D)-Isomer
Nitrogen
Fermentation
Clostridium botulinum type A
Agitation

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