543. Methods for the growth and enumeration of anaerobic spore-formers from cheese, with observations on the effect of nisin

TLDR

Severe losses in some cheeses are caused by growth of spore‑forming anaerobes, mainly Clostridium butyricum and related species, and existing methods for studying them are inadequate. The study aims to devise a clear, simple medium suitable for all clostridia that requires no special anaerobic precautions. The medium is clear, simple to prepare, and does not require special anaerobic precautions.

Abstract

Severe losses are caused in some types of cheese by the growth of spore-forming anaerobes. The species most commonly involved is Clostridium butyricum and its variants, but other clostridia such as Cl. sporogenes (Bacillus putrificus of Dorner (1)) may also be concerned. Existing methods for the study of the properties of these organisms are inadequate, a fact on which Rosenberger(2) has commented. This work has been particularly concerned with devising a medium suitable for all clostridia, which is clear, simple to prepare, and which requires no special anaerobic precautions in its use.