title: [Use of molasses and whey in culture media for the development and production of a toxin from Clostridium perfringens type D].
abstract: This work was undertaken to study the use of molasses and cheese whey in culture media for growth and toxigenic activities of C. perfringens type D. Three media were used namely: 1) A modified Gordon medium 2) a molasses medium and 3) a whey medium which composition are shown in Table 1. The experiments were carried out in a 400 ml microfermentor by using 300 ml of media with automatic pH control (7,0 +/- 0,1) at 37 degrees C. Samples were taken for determination of microbial count and toxigenic activity. Fig. 1, 2, and 3 show the results obtained. The toxigenic activities obtained with the molasses and the Gordon media are similar, while it was not detected any activity in the cheese whey medium. It can be concluded that molasses could be a suitable and inexpensive basic component of culture media for toxin production by C. perfringens type D.
mesh_terms: D001427:Bacterial Toxins / Q000378:metabolism*; D001431:Bacteriological Techniques; D003016:Clostridium perfringens / Q000254:growth & development* / Q000378:metabolism; D003470:Culture Media; D007785:Lactose; D008965:Molasses
chemical_list: D001427:Bacterial Toxins; C029352:Clostridium perfringens delta-toxin; D003470:Culture Media; D007785:Lactose
vernacular_title: Empleo de melaza y suero de queso en medios de cultivo para el desarrollo y produccion de toxina de Clostridum perfringens tipo D.