Cultural characteristics of Clostridium perfringens

Cultural characteristics of Clostridium perfringens

Cultural characteristics of Clostridium perfringens

Cultural characteristics of Clostridium perfringens

  1. It is an anaerobic bacteria but can grow under micro-aerophilic condition.
  2. They form large, translucent, flat and filamentous colonies with irregular edges.
  3. PH: 5.5 to 8.0 (Average PH: 7.2)
  4. Temperature: 20°C to 50°C (Average: 37°C)
  5. At 45°C, generation time is 10 minutes.

Clostridium perfringens on Robertson’s Cooked Meat Broth

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

Clostridium perfringens on Litmus Milk

  • Stormy fermentation and acid clot in litmus milk

Clostridium perfringens on Blood Agar

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

Clostridium perfringens on Egg yolk agar media

  • Used for the detection of Lecithinase C

Clostridium perfringens on MacConkey Agar

  • Green Fluorescent colonies

Cultural characteristics of Clostridium perfringens

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