Effect of different physical and chemical agents on growth of Clostridium perfringens type D

摘要

The study reports the effect of various physical and chemical variables on growth of C. perfringens type D. The maximum growth density was obtained in the production medium supplemented with 0.2% sucrose and 0.2% vitamin mixture with pH adjustment after 8 h of incubation. Among various sugars tested, sucrose was the better growth substrate. When pH of media was controlled after 8h of incubation, growth was approximately one and half times more compared to same medium with uncontrolled pH indicating the need for pH maintenance. Vitamins showed a stimulatory effect when supplemented with sugars. The optimum temperature was at 41°C. Sodium chloride had the utmost effect at 0.75% concentration. Tween-80 showed a negative outcome which was found to be decreasing on increasing the concentration. Sodium acetate was also proved as an inhibitor on growth.