Lack of Correlation between the Enterotoxigenicity of Clostridium perfringens Isolates and Propionic Acid Formation or Amylase Activity at 46°C
Authors: Labbe, Ronald G.; Lee, Kyung-Ryoul; Perry, Patrick L.
Source: Journal of Food Protection®, Number 11, November 1996, pp. 1153-1247 , pp. 1227-1229(3)
Abstract:The absence in the supernatant fluid of either extracellular amylase in cultures grown at 46°C or propionic acid has been proposed for the presumptive identification of enterotoxin-positive strains of Clostridium perfringens. However we found that propionic acid was formed by several enterotoxin-positive, as well as enterotoxin-negative, strains of this organism. In addition 4 of 13 ent+ stains produced extracellular amylase during growth at 46°C. These results indicate that neither trait can be used as a reliable indicator of the enterotoxigenicity of isolates of this organism.
Document Type: Research Article
Affiliations: Food Microbiology Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
Publication date: November 1996
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