Literature DB >> 6357084

Interaction of pH and NaCl on culture density of Clostridium botulinum 62A.

T J Montville.   

Abstract

Clostridium botulinum 62A growth rates declined with decreasing pH and increasing salt levels. Lysis rates, however, were affected only by pH. Due to competition between growth and lysis rates, an accurate assessment of interactive effects was obtained only when optical density determinations were made at multiple intervals.

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Year:  1983        PMID： 6357084      PMCID： PMC239498          DOI： 10.1128/aem.46.4.961-963.1983

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  10 in total

1.  Physiology of toxin production by Clostridium botulinum types A and B. III. Effect of pH and temperature during incubation on growth, autolysis. and toxin production.

Authors:  P F BONVENTRE; L L KEMPE
Journal:  Appl Microbiol       Date:  1959-11

2.  Physiology of toxin production by Clostridium botulinum types A and B. I. Growth, autolysis, and toxin production.

Authors:  P F BONVENTRE; L L KEMPE
Journal:  J Bacteriol       Date:  1960-01       Impact factor: 3.490

3.  Effect of acid and salt concentration in fresh-pack pickles on the growth of Clostridium botulinum spores.

Authors:  K A Ito; J K Chen; P A Lerke; M L Seeger; J A Unverferth
Journal:  Appl Environ Microbiol       Date:  1976-07       Impact factor: 4.792

4.  Combined effect of water activity, pH and temperature on the growth of Clostridium botulinum from spore and vegetative cell inocula.

Authors:  A C Baird-Parker; B Freame
Journal:  J Appl Bacteriol       Date:  1967-12

5.  Isolation of anaerobic bacteria from human gingiva and mouse cecum by means of a simplified glove box procedure.

Authors:  A Arank; S A Syed; E B Kenney; R Freter
Journal:  Appl Microbiol       Date:  1969-04

6.  Growth and toxin formation by Clostridium botulinum at low pH values.

Authors:  J P Smelt; G J Raatjes; J S Crowther; C T Verrips
Journal:  J Appl Bacteriol       Date:  1982-02

7.  Clostridium botulinum growth and toxin production in tomato juice containing Aspergillus gracilis.

Authors:  T E Odlaug; I J Pflug
Journal:  Appl Environ Microbiol       Date:  1979-03       Impact factor: 4.792

8.  Clostridium botulinum can grow and form toxin at pH values lower than 4.6.

Authors:  G J Raatjes; J P Smelt
Journal:  Nature       Date:  1979-10-04       Impact factor: 49.962

9.  Effect of plating medium on heat activation requirement of Clostridium botulinum spores.

Authors:  T J Montville
Journal:  Appl Environ Microbiol       Date:  1981-10       Impact factor: 4.792

Review 10.  Nitrite, nitrite alternatives, and the control of Clostridium botulinum in cured meats.

Authors:  M D Pierson; L A Smoot
Journal:  Crit Rev Food Sci Nutr       Date:  1982       Impact factor: 11.176
  10 in total
  6 in total

1.  Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes.

Authors:  K L Dodds
Journal:  Appl Environ Microbiol       Date:  1989-03       Impact factor: 4.792

2.  Quantitation of pH- and salt-tolerant subpopulations from Clostridium botulinum.

Authors:  T J Montville
Journal:  Appl Environ Microbiol       Date:  1984-01       Impact factor: 4.792

3.  Characterization of a halo-acid-tolerant variant of Clostridium botulinum B-aphis.

Authors:  T J Montville
Journal:  Appl Environ Microbiol       Date:  1984-08       Impact factor: 4.792

4.  Germination of spores from Clostridium botulinum B-aphis and Ba410.

Authors:  T J Montville; S B Jones; L K Conway; G M Sapers
Journal:  Appl Environ Microbiol       Date:  1985-10       Impact factor: 4.792

5.  Influence of pH on organic acid production by Clostridium sporogenes in test tube and fermentor cultures.

Authors:  T J Montville; N Parris; L K Conway
Journal:  Appl Environ Microbiol       Date:  1985-04       Impact factor: 4.792

6.  Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time.

Authors:  Antonio Valero; Elena Olague; Eduardo Medina-Pradas; Antonio Garrido-Fernández; Verónica Romero-Gil; María Jesús Cantalejo; Rosa María García-Gimeno; Fernando Pérez-Rodríguez; Guiomar Denisse Posada-Izquierdo; Francisco Noé Arroyo-López
Journal:  Foods       Date:  2020-01-24
  6 in total

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