Spore forming ability of Clostridium perfringens cultured in seafood meat media or domestic animal meat media with gall powder

摘要

Sporulation ability of Clostridium perfringens NCTC 8798 which was cultured in the seafood meat media or domestic animal meat media with gall powder were compared with the sporulation ability when gall powder free media were used. The ratio of the sporulation ability when the media containing 1～5% gall powder were used to the ability when the gall powder free media were used are as follows. In the case of red fresh fish meat media, the ratios on mackerel-, sardine-, tuna-, saurel-, and skipjuck-medium were high value in 1.2-1.9. In the case of white fresh fish meat, the ratios on flatfish-, shark-, and lizardfish-medium were high value in 1.3-1.9 but the ratios on wrasse-, croaker-, sand-borer-, sea-bream-,and ray medium were low value in 1.0-1.4. In the case of shellfish meat, the ratios on short-necked-clam-, shrimp-, and top-shell-medium were high value in 1.3～1.9 but the ratios on oyster meat medium were 0.8～1.3. The ratios on chuck-, rib-, ham-, porker- heart-, bacon-, chicken-liver-, and chicken-breast-medium and cooked meat medium (Difco) were high value in 1.1～1.9 but the ratios on chicken white meat were 0.9～1.4. The ratios on cattle-liver-, porker-liver-, and whale-lean-meat-medium were low value in 0.3-1.0.