EFFECTS OF CULTURAL CONDITIONS ON THE SYNTHESIS OF SALMONELLA TOXIN

FELIX C.W. KOO, JOHNNY W. PETERSON

Research output: Contribution to journalArticle

1 Scopus citations

Abstract

The influence of culture age, pH, aeration, and temperature on Salmonella toxin production was investigated using fermentor cultures containing casamino acids‐yeast extract as a growth medium. About 75% or more of total Salmonella toxin was synthesized and released when the cultures were harvested during stationary phase of growth. Increased production and release of the toxin was also observed when the cultures were regulated at pH 6.0, 7. 0, or under alkaline control. The optimal temperature for the synthesis of Salmonella toxin was at 37°C; increased aeration of the cultures (500 rpm) appeared to enhance Samonella toxin production.

Original languageEnglish (US)
Pages (from-to)61-71
Number of pages11
JournalJournal of Food Safety
Volume5
Issue number2
DOIs
StatePublished - Jun 1983

ASJC Scopus subject areas

  • Parasitology
  • Food Science
  • Microbiology

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