Isolation and properties of psychrotrophic and psychrophilic, pectolytic strains of Clostridium

Brocklehurst, T.F.; Lund, Barbara M.

doi:10.1111/j.1365-2672.1982.tb01283.x

Cited by 12 publications

(3 citation statements)

References 20 publications

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“…However, many of the strains from roots and soil grew satisfactorily at 10°C on glucose and pectate media. The results confirmed those of Brocklehurst & Lund (1982) who made their initial isolation at 5°C on a pectate medium and demonstrated the ability of their strains to rot potato tissue at the same temperature. The variability shown by the strains in other respects clearly applies to their temperature requirements and results such as those obtained by Ptt rombelon et al (1979) on the temperature relations of clostridia in rotting potatoes, while appropriate to the strains employed, may not be applicable to the natural population in the soil.…”

Section: Discussionsupporting

confidence: 85%

Characteristics of pectolytic clostridia isolated from soil and plants in Scotland

Perry¹

1985

Journal of Applied Bacteriology

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Fifty‐six isolates of pectolytic clostridia were obtained from soils and plant roots; five were pigmented and resembled Clostridium puniceum while the remaining non‐pigmented forms were variable in the morphological and biochemical characteristics examined. The extent and inconsistency of the variations precluded the use of traditional taxonomic criteria and the bacteria could only be described as belonging to the butyric acid group. Many of the isolates grew satisfactorily on glucose and pectate media at temperatures as low as 10dEC.

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Section: Discussionsupporting

confidence: 85%

Characteristics of pectolytic clostridia isolated from soil and plants in Scotland

Perry¹

1985

Journal of Applied Bacteriology

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“…However, clostridia have been implicated from time to time in particular spoilage problems of some other chill-stored products, eg milk (Bhadsavle et a1 1972) and potatoes (Brocklehurst and Lund 1982). The source of the meat-contaminating organism is not known but clearly ought to be established so that appropriate preventative measures can be implemented.…”

Section: Discussionmentioning

confidence: 99%

Spoilage of vacuum‐packed beef by a clostridium sp

Dainty¹,

Edwards²,

Hibbard³

1989

J Sci Food Agric

139

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An unusual spoilage condition of chill-stored normal pH vacuum-packed beef characterised by gross distension (blowing) of the packs and of-odours perceived on initial opening of the packs as 'sulphurous' and subsequently as yuity', 'solvent-like' and 'strong cheese' has been chemically defined. Hydrogen and carbon dioxide were the major components of the headspace gases. Other components included hydrogen sulphide, methanethiol, dimethyl sulphide, dimethyl di-and trisulphides, methylthioacetate, 1-butanol, acetic and butanoic acids, and 1-butyl esters of a range of C,-C6 fatty acids. Published sensory data are consistent with components of this mixture being responsible for the off-odours detected. When grown in pure culture on beef under identical storage conditions, a Clostridium sp isolated from one of the blown packs produced the same chemical and sensory spoilage characteristics.

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“…The majority, including most key pathogenic species, grow optimally between 30 and 40°C, as summarized in Table . However, Brocklehurst and Lund () and Perry () isolated various strains of Clostridia from UK soils capable of significant growth at 10°C or lower. The optimum temperature for growth, sporulation and germination can vary between strains of the same species (Jensen et al, ) making behaviour and population dynamics in the soil difficult to predict (Evans et al, ).…”

Section: Environmental Factors Affecting Clostridial Survival and Gromentioning

confidence: 99%

A review of the abundance, behaviour and detection of clostridial pathogens in agricultural soils

Palmer

Hough

West

et al. 2019

European J Soil Science

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The soil is a reservoir for various clostridial pathogens, with agricultural soils representing a major source of contamination for overlying crops and grazing livestock. Understanding the prevalence and behaviour of pathogens in these soils is fundamental to ascertaining and mitigating the risk of disease from agroecosystems. This article reviews research pertaining to the overall distribution and abundance of clostridial pathogens in the soil while identifying possible environmental and soil factors influencing their behaviour. Large‐scale soil screens have identified pathogens across the globe, although some Clostridium botulinum toxinotypes are more prevalent in certain geographic regions. Faecal inputs and organic waste amendments to the soil can elevate the levels of enteric clostridial pathogens in the soil and the subsequent disease risk, as highlighted by case–control studies. The ability of Clostridia to sporulate results in their long‐term persistence post‐introduction, increasing the time period for disease transmission. Regularly or permanently saturated soils may also enhance survival, or potentially facilitate the regrowth of some indigenous or introduced Clostridia. This is supported by the high prevalence of Clostridia in paddy soils, greater detection of pathogens in flooded soils, and the higher onset of some clostridial diseases in regions with poorly drained soils. Future research should elucidate soil types and environmental conditions which can enhance pathogen survival/regrowth. The adoption of molecular and sequencing technologies for future diagnostics can facilitate more sensitive detection and a higher resolution of pathogen typing, allowing a better understanding of pathogen population dynamics in farm soils and disease epidemiology. Highlights Understanding the behaviour of soil‐borne clostridial pathogens is key for disease management. Soil, environmental and management factors affecting pathogen survival/introduction are discussed. Soil waterlogging and application of organic soil amendments may increase the number of soil pathogens. More pathogen surveillance and standardisation of diagnostics to better understand behaviour is needed.

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Isolation and properties of psychrotrophic and psychrophilic, pectolytic strains of Clostridium

Cited by 12 publications

References 20 publications

Characteristics of pectolytic clostridia isolated from soil and plants in Scotland

Characteristics of pectolytic clostridia isolated from soil and plants in Scotland

Spoilage of vacuum‐packed beef by a clostridium sp

A review of the abundance, behaviour and detection of clostridial pathogens in agricultural soils

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