Sporulation Media for Clostridium perfringens (III)

Abstract

A method for sporulation tests of Clostridium perfringens, using the sporulation medium (AGA medium reported in the previous paper), was presented (Fig. 1), and the medium was applied to 230 strains of Clostridium perfringens (Hobbs' standard 13 strains, Type A 205 strains, Type B, C and D each 3 strains, Type E 2 strains and Type F one strain). Moreover, observations were made on some properties of spores formed in the AGA medium. The results obtained from the experiments are as follows:1) Many spores were produced by use of the medium from all test strains, regarsdless of Hobbs' standard strains and of toxic types of test strains (Table 1).2) However, the spores formed in the AGA medium were relatively unstable. Cells with such spores that are strongly stained with carbol fuchsin were observed to increase with the incubation time after the sporulation. It seemed that thosespores grew gradually to the stage of germination in the incubation period. The heat resistance of spores of Hobbs' standard 13 strains formed in the medium were unstable. Then, the AGA medium appeared to be inferior to the cooked meat medium as the sporulation medium for the test of heat resistance (Table 2).