Elevation of the Heat Resistance of Vegetative Cells and Spores of Clostridium perfringens Type A by Sublethal Heat Shock

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Abstract:

The degree of heat resistance conferred on Clostridium perfringens by a heat shock, the kinetics of this development, and its duration were determined. A sublethal heat shock at 55°C for 30 min increased the heat tolerance of vegetative cells at least two- to threefold. The acquired tolerance was maintained for 2 h after the heat shock treatment. Heat shock applied for the first hour of incubation produced spores more tolerant to heat than the spores of the control. Acquired thermotolerance is of importance in the case of this organism because of its inherently high optimal growth temperature.

Keywords: CLOSTRIDIUM PERFRINGENS; HEAT RESISTANCE; HEAT SHOCK

Document Type: Research Article

Affiliations: 1: Laboratorio de Bioquímica y Genética de Microorganismos, Departamento de Microbiología e Immunología, Facultad de eiencias Biológicas, U.A.N.L. Apdo. Postal 124-F San Nicolas, N.L. 66451 México 2: Laboratorio de Bioquímica y Genética de Microorganismos, Departamento de Microbiología e Immunología, Facultad de eiencias Biológicas, U.A.N.L. Apdo. Postal 124-F San Nicolas, N.L. 66451 México 3: Food Microbiology Laboratory, Food Science Department, University of Massachusetts, Amherst, Massachusetts 01003, USA 4: Laboratorio de Bioquímica y Genética de Microorganismos, Departamento de Microbiología e Immunología, Facultad de eiencias Biológicas, U.A.N.L. Apdo. Postal 124-F San Nicolas, N.L. 66451 México

Publication date: August 1, 1997

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