Accession Number:

AD0652659

Title:

CL. BOTULINUM F. REPT. II, BIOCHEMICAL PROPERTIES. A STUDY OF TOXIN- AND TOXOID-FORMATION,

Descriptive Note:

Corporate Author:

ARMY BIOLOGICAL LABS FREDERICK MD

Personal Author(s):

Report Date:

1966-05-01

Pagination or Media Count:

9.0

Abstract:

Cl. botulinum type F possesses expressed proteolytic properties it actively digested sausage meat and egg white, curdled milk, diluted gelatin and liberated hydrogen sulfide. The microbe possessed saccharolytic properties and fermented glucose, arabinose, galactose, xylose, levulose, rhamnose, raffinose, ribose, lactose, maltose, saccharose, dulcite, inositol, isodulcite, mannitol, salicin, sorbitol and starch with the formation of acid and gas. The best toxin-formation was observed in hepatic broth with cooked meat. Here the strength of the toxin reached 7000 Dlm in 1 ml on the 7th day of cultivation. The optimum temperature for incubation equaled 28C. Botulinum toxin type F is thermolabile. When stored in a refrigerator 4C the complete inactivation of the toxin was observed after 3 months with a raising of the temperature of storage the destruction of the toxin was sharply speeded up. Under the effect of formalin in concentrations of 0.2 up to 0.8 at 37C the toxin was rendered harmless and converted into toxoid, which when checked on animals proved to be harmless and immunogenic its titer of antitoxin-binding activity reached 50 EC. Consequently, under the conditions of the experiment a formalin concentration of 0.2 was sufficient for obtaining type F botulinum toxoid. Author

Subject Categories:

  • Microbiology

Distribution Statement:

APPROVED FOR PUBLIC RELEASE