Sporulation of Bacillus stearothermophilus

Thompson, P. J.; Thames, O. A.

doi:10.1128/aem.15.5.975-979.1967

Cited by 15 publications

(6 citation statements)

References 2 publications

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“…Various incubation temperatures have been used to produce spore crops of B. stearothermophilus for heat resistance studies: 50"C, Anand (1961) ; 52"C, ; 53"C, ; 55"C, Yokoya & York (1965) ; 56"C, Brown (1962) ; 60"C, Thompson & Thames (1967); 62-64"CY Brewer & McLaughlin (1961); and 65"C, Molyneux (1952). The effect of such temperatures on the heat resistance and viability of the spores produced has not been fully investigated although Williams & Robertson (1954) using ten strains of B. stearothermophilus reported that in general there was an increase in the heat resistance of the spores with increase in the sporulation temperature (37-45-55°C) for five 'facultative' strains and (55-60°C) for five 'obligate' strains.…”

Section: Discussionmentioning

confidence: 99%

Factors affecting the heat resistance of Bacillus stearothermophilus spores

Cook

1968

Int J of Food Sci Tech

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With increase in sporulation temperature (50-55-60°C) there was a significant increase in the heat resistance at 115°C of Bacillus stearothemophilus spores produced at these temperatures. The heat resistance of spores was not related to the manganese sulphate concentration in the sporulation medium except at high concentrations (1000 ppm). The heat resistance of spores in Mcllvaine's citric acid-phosphate or Sorensen's phosphate buffers was greatest at pH 7.0: survivor curves showed an exponential death rate with no heat activation response. Spores were significantly more resistant when heated in water as compared with the various buffers.

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Section: Discussionmentioning

confidence: 99%

Factors affecting the heat resistance of Bacillus stearothermophilus spores

Cook

1968

Int J of Food Sci Tech

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“…The two strains of B. stearothermophilus are widely used in thermal death time and inoculated-pack studies (2,11). Freeze-dried cultures were streaked on nutrient agar (Difco) slants, incubated for 12 h at the required temperatures (60 C for B. stearothermophilus ATCC [11], 37 C for B. subtilis var. niger and B. cereus, and 56 C for B. stearothermophilus NCIB [2D, and stored at 4 C.…”

Section: Methodsmentioning

confidence: 99%

“…Bacillus stearothermophilus sporulates poorly in most liquid bacteriological media; attempts have been made, therefore, to develop media in which a significant number of spores are produced, but little work has been done on the environmental and pH aspects of sporulation. Several workers (3,5,7,8,11) developed special media in which B. stearothermophilus sporulates, yet the degree of sporulation obtained in this laboratory, even with these special media, was not consistently high and abundant.…”

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confidence: 92%

Effect of pH on Sporulation of Bacillus Stearothermophilus

Yazdany

Lashkari

1975

Applied Microbiology

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An improved broth medium was developed for high growth yields of Bacillus subtilis var. niger NCIB 8649, Bacillus cereus NCIB 9373, and Bacillus stearothermophilus NCIB 8919 and ATCC 7953. Sporulation was abundant (1.1 x 108 B. subtilis var. niger and 9.2 x 107 B. cereus per ml) at an initial pH of 7.0. Sporulation of both strains of B. stearothermophilus took place (1.9 x 107 and 2.4 x 107/ml, respectively) in this medium when initial pH values of 7.7 to 8.7 were used.

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“…SO FAR, only complex liquid and solid media have been reported for sporulation of Bacillus stearothermophilus (Long and Williams, 1960;Downey, 1962;Kim and Naylor, 1966;Yao and Walker, 1967;Thompson and Thames, 1967;Hill and Fields, 1967). Therefore, an attempt was made to develop a chemically defined liquid medium which could support germination, vegetative growth and sporulation of B. stearothermphilus 1518 rough variant.…”

Section: Introductionmentioning

confidence: 99%