In spores of Bacillus stearothermophilus produced at 45 and 55 C, branched-chain fatty acids predominated in the former and straight-chain acids in the latter.

Type E toxin of Clostridium botulinum, stored in the frozen state, retained its original toxicity level but lost its heat stability as the storage time increased. Studies by Scott (3), Abrahamsson et al. (1), and Licciardello et al. (2) show that the toxin of

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Type E toxin of Clostridium botulinum , stored in the frozen state, retained its original toxicity level but lost its heat stability as the storage time increased.

No abstract