Analysis of Clostridium botulinum toxigenic types A, B, and E for fatty and carbohydrate content.

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  • Author(s): Fugate KJ; Hansen LB; White O
  • Source:
    Applied microbiology [Appl Microbiol] 1971 Mar; Vol. 21 (3), pp. 470-5.
  • Publication Type:
    Journal Article
  • Language:
    English
  • Additional Information
    • Source:
      Publisher: American Society For Microbiology Country of Publication: United States NLM ID: 7605802 Publication Model: Print Cited Medium: Print ISSN: 0003-6919 (Print) Linking ISSN: 00036919 NLM ISO Abbreviation: Appl Microbiol Subsets: MEDLINE
    • Publication Information:
      Original Publication: Washington DC : American Society For Microbiology
    • Subject Terms:
      Carbohydrates/*analysis ; Clostridium botulinum/*analysis ; Clostridium perfringens/*analysis ; Escherichia coli/*analysis ; Fatty Acids/*analysis; Amino Acids/analysis ; Amino Sugars/analysis ; Autoanalysis ; Chromatography, Gas ; Clostridium botulinum/classification ; Clostridium botulinum/growth & development ; Clostridium perfringens/growth & development ; Culture Media ; Escherichia coli/growth & development ; Esters/analysis ; Food Microbiology ; Freeze Drying ; Glucosamine/analysis ; Hexoses/analysis ; Hydroxides ; Potassium ; Solvents ; Species Specificity
    • Abstract:
      Lyophilized, 48-hr log-phase vegetative cells were extracted with chloroform-methanol (2:1, v/v) and ethanol-ether (3:1, v/v) and then saponified with methanolic KOH. Gas-liquid chromatography of the methyl esters of extractable fatty acids revealed distinctive "pattern profiles" of Clostridium botulinum toxigenic types "A," "B," and "E." C. perfringens type "A" and Escherichia coli strain "B" were also studied in a similar manner and were found to give pattern profiles which were distinct even from those obtained for the C. botulinum microorganisms. Amino sugar content of the five microorganisms was determined by using a Beckman amino acid analyzer. The molar ratio of glucosamine to that of galactosamine was found to be of further assistance in distinguishing the individual microorganisms.
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    • Accession Number:
      0 (Amino Acids)
      0 (Amino Sugars)
      0 (Carbohydrates)
      0 (Culture Media)
      0 (Esters)
      0 (Fatty Acids)
      0 (Hexoses)
      0 (Hydroxides)
      0 (Solvents)
      N08U5BOQ1K (Glucosamine)
      RWP5GA015D (Potassium)
    • Publication Date:
      Date Created: 19710301 Date Completed: 19710607 Latest Revision: 20210526
    • Publication Date:
      20221208
    • Accession Number:
      PMC377205
    • Accession Number:
      10.1128/am.21.3.470-475.1971
    • Accession Number:
      4324194