Clostridium perfringens

Biochemical Test of Clostridium perfringens

Biochemical Test of Clostridium perfringens

Biochemical Test of Clostridium perfringens Basic Characteristics Properties (Clostridium perfringens) 20% Bile Positive (+ve) Capsule Positive (+ve) Catalase Negative (-ve) Flagella Negative (-ve) Gas Positive (+ve) Gelatin Hydrolysis Positive (+ve) Gram Staining Gram-positive Hemolysis Positive (+ve) Indole Negative (-ve) Motility Negative (-ve) Nitrate Reduction Variable Oxidase Negative (-ve) Shape Rod shaped; straight rods with blunt … Read moreBiochemical Test of Clostridium perfringens

Lecithinase Test- Objectives, Principle, Procedure and Results

Result Interpretation of Lecithinase Test

Objective of Lecithinase Test The objective is to determine the ability of microorganisms to produce the enzyme lecithinase and to identify the bacteria which are capable of producing lecithinase enzyme. Principle of Lecithinase Test Lecithinases or phospholipases are enzymes released by bacteria that have the ability to destroy animal tissues and play a role in pathogenecity. Lecithinase, which … Read moreLecithinase Test- Objectives, Principle, Procedure and Results

Cultural characteristics of Clostridium perfringens

Cultural characteristics of Clostridium perfringens

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 … Read moreCultural characteristics of Clostridium perfringens

Habitat of Clostridium perfringens

Habitat of Clostridium perfringens

Habitat of Clostridium perfringens Clostridium perfringens are isolated from fecal specimens from human and animals. They are inhabitant of human normal intestinal flora. They are present in nature and can be found as a normal component of decaying vegetation, marine sediments and soil. Beef, poultry, gravies and dried or pre-cooked foods are common sources of … Read moreHabitat of Clostridium perfringens

Morphology of Clostridium perfringens

Morphology of Clostridium perfringens

Morphology of Clostridium perfringens Clostridium perfringens is large rectangular gram positive bacilli with rounded or truncated ends. It is pleomorphic with straight or curved rods. Size is about 3-8 µm X 0.4-1.2 µm. It is capsulated, non-motile and non-flagellated pathogenic bacteria. It contains spores with central or sub-terminal spores but spores are rarely seen. Endospores … Read moreMorphology of Clostridium perfringens