Controlling the Sporulation of Clostridium sporogenes and the Heat Resistance of the Spores

Abstract

Summary. During growth of Clostridium sporogenes in tryptone‐salt‐peptone‐glucose medium the pH value of the medium varies due to formation of acid and CO2 and to subsequent production of NH3. Glucose concentrations of 0·2, 0·5 or 1·0% result in increasing sporulation times and in spores of low, extremely high (D110c. 80 min) and negligible heat resistance, respectively. When the pH value is maintained at 7, a reproducible sporulation time of a few hours is observed and the resulting spores have a heat resistance (D110) of 13 min, regardless of the glucose concentration.