Effect of incubation time, and calcium carbonate and glucose in the growth medium, upon the fermentation end-product profile of Clostridium difficile.
The effects of time, glucose and calcium carbonate upon fermentation profiles of Clostridium difficile were determined. The test organism was grown in three media, viz. fastidious anaerobe broth (FAB), FAB with 1% w/v glucose, and FAB with 1% glucose plus calcium carbonate. Fermentation products were analysed after 24, 48 and 72 h incubation. By 48 h, qualitatively 'typical' profiles could be produced. Glucose supplementation of FAB suppressed formation of certain branched-chain carboxylic acids. However, the presence of calcium carbonate, in addition to glucose, resulted in a quantitative increase in products after 48 h and 72 h. This effect was particularly marked with respect to alcohol production by C. difficile.
D002119:Calcium Carbonate / Q000494:pharmacology*; D003013:Clostridium / Q000254:growth & development / Q000378:metabolism*; D003470:Culture Media; D005285:Fermentation; D005947:Glucose / Q000494:pharmacology*; D013997:Time Factors
D003470:Culture Media; D002119:Calcium Carbonate; D005947:Glucose