Production of Phospholipase C by Nine Strains of Clostridium perfringens at 37 C and at a Constantly Rising Temperature 1

P M Foegeding; F F Busta

doi:10.4315/0362-028X-43.1.15

Production of Phospholipase C by Nine Strains of Clostridium perfringens at 37 C and at a Constantly Rising Temperature ¹

J Food Prot. 1980 Jan;43(1):15-18. doi: 10.4315/0362-028X-43.1.15.

Authors

P M Foegeding¹, F F Busta¹

Affiliation

¹ Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108.

PMID: 30822924
DOI: 10.4315/0362-028X-43.1.15

Abstract

Nine strains of Clostridium perfringens were compared for phospholipase C production in autoclaved ground beef (AGB) at 37 C. Enzyme production is reported as units per colony forming unit (CFU). Phospholipase C concentrations were determined by the hemolysin indicator method and colonies were observed on Tryptose Sulfite Cycloserine agar. Enzyme production by each of the nine strains was significantly different. The increase and decrease of viable cells of C. perfringens in AGB exposed to temperatures rising constantly at a rate of 4.1 C/h was accompanied by the appearance and disappearance of phospholipase C. This demonstrated that C. perfringens can produce detectable levels of phospholipase C when grown during dynamic increasing temperatures.