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Cultural characteristics of Clostridium perfringens
- It is an anaerobic bacteria but can grow under micro-aerophilic condition.
- They form large, translucent, flat and filamentous colonies with irregular edges.
- PH: 5.5 to 8.0 (Average PH: 7.2)
- Temperature: 20°C to 50°C (Average: 37°C)
- At 45°C, generation time is 10 minutes.
Clostridium perfringens on Robertson’s Cooked Meat Broth
- Saccharolytic species turn meat pink. Meat particles remain intact.
- Proteolytic species turn meat black with foul smell.
- Acidic reactions
- Produces gas
Clostridium perfringens on Litmus Milk
- Stormy fermentation and acid clot in litmus milk
Clostridium perfringens on Blood Agar
- Target hemolysis
- Double zone of beta hemolysis
- Inner zone: complete hemolysis
- Outer zone: partial hemolysis
Clostridium perfringens on Tryptose Sulfite Cycloserine (TSC) Agar
- Isolation and enumeration of both vegetative and spores of Clostridium perfringens in food and clinical samples.
Clostridium perfringens on Marshal’s Medium
- Black colonies
Clostridium perfringens on Egg yolk agar media
- Used for the detection of Lecithinase C
Clostridium perfringens on MacConkey Agar
- Green Fluorescent colonies