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/123456789/74269
Title: | Influence of Temperature and pH on Growth and Toxin Production from Spores of 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: | 2005 |
Project Code: | Not Available |
Keywords: | Clostridium botulinum growth toxin production pH temperature combined stress |
Publisher: | Taylor and Francis |
Citation: | Lalitha, K. V. and Gopakumar, K. (2005) Influence of Temperature and pH on Growth and Toxin Production from Spores of Clostridium botulinum. Journal of Aquatic Food Product Technology. 14(2): 39-50. |
Series/Report no.: | Not Available; |
Abstract/Description: | This study was undertaken to determine the influence of temperature and pH on growth and time to toxicity of spores of Clostridium botulinum types isolated from tropical fish. Anaerobic meat medium with varying temperatures (4–30°C) and pH values (4.5 to 7.0) were used and toxicity was tested by mouse bioassay. An increase in lag phase was noticed by lowering the growth temperature from 30°C to 4°C and the pH from 7.0 to 4.6. The probability of toxin production increased with storage time, but decreased as either the pH or storage temperature and pH (combined stress) was decreased. The results indicated the effect of pH in controlling toxin production by C. botulinum spores in refrigerated foods with pH 5.0 or < 5.0. |
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 |
NAAS Rating: | 7.77 |
Impact Factor: | 1.77 |
Volume No.: | 14(2) |
Page Number: | 39-50 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1300/J030v14n02_04 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/74269 |
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.