title: [Distribution of Cl. perfringens in preserved food and the lecithinase activity of isolated strains].
abstract: This is a study of 414 different foodstuff types for Cl. perfringens presence determination. Of the meat products are with the highest contamination - 32 per cent, next ranking seasoning spices ond condiments, and auxiliary materials - 10.9 per cent. In milk, dairy and confectionary products it is isolated in 3.8 per cent of samples, while in tinned foodstuffs - in 1.8 per cent. Lecithinase production of the isolated strains in Kitt-Tarozi bouillon, Following 18-20 hour-long cultivation at 37 degrees C is studied, and dosed within limits ranging from 5 to 100 DMO. In meat food - pork in its own sauce, the development and lecithinase activity of some strains with different doses lecithinase in the enriching bouillon is studied after cultivation of the same at room temperature for 18-20 hours. Under the conditions outlined it is established that the growth of the strains is analogical to that of the bouillon, whilst their lecithinase activity shows a several-fold increase, and is dependent on the individual characteristics of the strains, and on their adaptive properties. The produced quantity of lecithinase does not affect the toxicity of strains upon oral infection of the animals experimented.
mesh_terms: D000818:Animals; D002182:Candy; D003016:Clostridium perfringens / Q000201:enzymology / Q000302:isolation & purification*; D003611:Dairy Products; D004789:Enzyme Activation; D005516:Food Microbiology; D005519:Food Preservation; D008461:Meat Products; D010740:Phospholipases / Q000378:metabolism*
chemical_list: D010740:Phospholipases
vernacular_title: Razprostraneie na Cl. perfringens v khranitelni produkty i letsitinazna aktivnost na izoliranite shtamove.