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継代培養がウェルシュ菌の胞子形成能力に及ぼす影響


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Title: 継代培養がウェルシュ菌の胞子形成能力に及ぼす影響
Other Titles: Influence of Subculture on the Spore Forming Ability of Clostridium perfringens
Authors: 赤枝, 宏 / 谷口, 忠敬
Authors (alternative): Akaeda, Hiroshi / Taniguti, Tadataka
Issue Date: Nov-1986
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.60, pp.71-76; 1986
Abstract: The influence of the repetitions of 12-hour incubation or 24-hour incubation in three different media on the reduction of the spore forming ability of Clostridium perfringens in the sporulation medium (DS medium) has been studied. 1) The increasing the number of the repetitions of the 12-hour incubation in the thioglycollate medium with 2% glucose decreased the spore forming ability of tested strains ( NCTC 8238, 8239, 8798) in the sporulation medium. 2) In the case of NCTC 8238, the increasing the number of the repetitions of 12-hour incubation in the cooked meat medium decreased the spore forming ability in the sporulation medium, but the repetitions of 24-hour incubation in the cooked meat medium only slightly decreased the spore forming ability. On the other hand, the repetitions of 12-hour incubation in the cooked meat medium with 2% gall powder as a subculture medium only slightly decreased the spore forming ability of NCTC 8238, and the repetitions of 24-hour incubation in the medium did not almost decreased the spore forming ability. 3) When the subculture media were heated ( 75℃, 20min) immediately following the inoculation, the second incubation of 12-hour incubation in the cooked meat medium as a subculture medium remarkably decreased the spore forming ability of NCTC 8238, but the increasing the number of the repetitions of 24-hour incubation in the medium increased the spore forming ability of NCTC 8238. On the other hand, the culture in 12-hour incubation in the cooked meat medium with 2% gall powder as a subculture medium was killed by the heating, but the repetitions of 24-hour incubation in the medium did not almost decreased the spore forming ability of NCTC 8238.
Description: 継代培地による反復培養がウェルシュ菌の胞子形成培地における胞子形成能力の低下に及ぼす影響を,12時間の継代培養を繰り返した場合と24時間の継代培養を繰り返した場合とについて比較・検討した。1) 継代培地としてグルコース2%添加チオグリコレート培地を用いた12時間培養の反復によつて,供試株(NCTC 8238, 8239, 8798)の胞子形成能力が反復回数の増加とともに低下した。2) 供試株(NCTC 8238)の場合,継代培地としてクックドミート培地(CM)を用いた時には,胞子形成能力は12時間の継代培養を反復すると反復回数の増加によって低下し,24時間の培養を反復すると反復回数が増加しても僅かに低下したに過ぎなかった。一方,継代培地として胆汁末2%添加クックドミート培地(GPCM)を用いた時には,胞子形成能力は12時間の継代培養を反復すると反復回数が増加しても僅かに低下したに過ぎず,24時間の培養を反復すると殆ど低下しなかつた。3) 継代培地接種直後に加熱処理(75℃, 20min)した場合には,継代培地としてCMを用いた時には,供試株(NCTC 8238)の胞子形成能力は2回の12時間培養によって著しく低下し,24時間培養の反復においては反復回数の増加と共に上昇した。一方,継代培地としてGPCMを用いた時には,12時間培養菌は加熱処理によって死滅した。24時間培養の反復においては,反復によって胞子形成能力は殆ど低下しなかった。
URI: http://hdl.handle.net/10069/30334
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第60号

Citable URI : http://hdl.handle.net/10069/30334

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