KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/83355| Title: | Combined Effect of Sodium Chloride, pH and Storage Temperature on Growth and Toxin Production by Clostridium botulinum |
| Other Titles: | Not Available |
| Authors: | Lalitha, K. V. Gopakumar, K. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2007 |
| Project Code: | Not Available |
| Keywords: | Clostridium botulinum Growth Toxin production Inhibition Sodium chloride pH Temperature Combined stress |
| Publisher: | Taylor and Francis |
| Citation: | Lalitha, K. V. and Gopakumar, K. (2007) Combined Effect of Sodium Chloride, pH and Storage Temperature on Growth and Toxin Production by Clostridium botulinum. Journal of Aquatic Food Product Technology, 16(2):27-39. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The effect of sodium chloride concentration (3, 4, 5, 6, 8, 10 and 12%) and storage temperatures (4°C, 10°C, 15°C and 30°C) on toxin production by Clostridium botulinum isolated from tropical fish was studied in anaerobic cooked meat medium. The combined effect of sodium chloride (3, 5%), low pH (5.5) and low temperature (15°C) on toxin production by C. botulinum was also examined. The toxicity was tested by mouse bioassay. An increase in lag phase was noticed by increasing the salt concentration. At 30°C, spores of C. botulinum type E were able to grow and produce toxin up to 3% salt (aw = 0.976), whereas for types C and D the limiting salt concentration was 4–5% (aw = 0.97–0.974) and for types A and B it was 8% (aw = 0.952). By lowering the storage temperature, an increase in lag phase and time to toxicity was noticed for type E at 3% salt and for types A, C and D at 5% salt level. The probability of growth and toxin production at 5% salt decreased as the pH and storage temperature (combined stress) was decreased |
| Description: | Not Available |
| ISSN: | 1049-8850 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Aquatic Food Product Technology |
| Journal Type: | International |
| Volume No.: | 16(2) |
| Page Number: | 27-39 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1300/J030v16n02_04 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/83355 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.