title: Influence of carbohydrates on growth and sporulation of Clostridium perfringens type A.
abstract: Growth and sporulation of Clostridium perfringens type A in Duncan and Strong (DS) sporulation medium was investigated. A biphasic growth response was found to be dependent on starch concentration. Maximal levels of heat-resistant spores were formed at a starch concentration of 0.40%. Addition of glucose, maltose, or maltotriose to a sporulating culture resulted in an immediate turbidity increase, indicating that biphasic growth in DS medium may be due to such starch degradation products. Amylose and, to a lesser extent, amylopectin resulted in biphasic growth when each replaced starch in the sporulation medium. A levels of heat-resistant spores approximately equal to the control was produced with amylopectin but not amylose as the added carbohydrate. Addition of glucose or maltose to a DS medium without starch at stage II or III of sporulation did not alter the level of heat-resistant spores as compared with the level obtained in DS medium with starch. Omission of starch or glucose or maltose resulted in an approximately 100-fold decrease in the number of heat-resistant spores, although the percentage of sporulation (90%) was unaffected. The role of starch and amylopectin in the formation of heat-resistant spores probably involves the amyloytic production of utilizable short-chain glucose polymers that provide an energy source for the completion of sporulation.
mesh_terms: D000687:Amylopectin / Q000378:metabolism; D000688:Amylose / Q000378:metabolism; D050260:Carbohydrate Metabolism; D003013:Clostridium / Q000378:metabolism; D003016:Clostridium perfringens / Q000254:growth & development*; D005947:Glucose / Q000378:metabolism; D006358:Hot Temperature; D007202:Indicators and Reagents; D007455:Iodine; D008320:Maltose / Q000378:metabolism; D013171:Spores, Bacterial / Q000254:growth & development / Q000378:metabolism; D013213:Starch / Q000378:metabolism
chemical_list: D007202:Indicators and Reagents; D008320:Maltose; D013213:Starch; D000688:Amylose; D000687:Amylopectin; D007455:Iodine; D005947:Glucose