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Effects of copper on germination, growth and sporulation of Clostridium tyrobutyricum

机译：铜对酪丁酸梭菌萌发，生长和孢子形成的影响

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摘要

The effects of copper (Cu~(2+)) on spore germination, vegetative growth and sporulation of Clostridium tyrobutyricum, which is capable to causing texture and flavour defects in Emmental cheese, were studied. Spore suspensions of three different strains were used as starting material for two experimental set-ups. The first studied the effects of supplemented (0-30 ppm) copper in RCM medium during spore germination and vegetative growth of C. tyrobutyricum measured by plating. The second set-up studied the effects of copper (0-30 ppm) in RCM medium during growth and sporulation of C. tyrobutyricum as measured by optical density at 550 nm and by platings after heat treatment of the samples respectively. Inhibition of germination, vegetative growth and sporulation processes by copper was strain-dependent. Both sporulation and germination were more sensitive than vegetative growth of C. tyrobutyricum to the inhibitory effects of copper. Copper, at the concentrations investigated in this study, inhibits spore germination of C. tyrobutyricum strains. Consequently copper may reduce the risk of late blowing spoilage from in the germination of C. tyrobutyricum spores during the ripening period of Emmental cheese.
机译：研究了铜（Cu〜（2+））对酪酸梭状芽孢杆菌孢子萌发，营养生长和孢子形成的影响，酪氨酸梭状芽孢杆菌能引起埃门塔尔干酪的质地和风味缺陷。三种不同菌株的孢子悬浮液用作两个实验装置的起始材料。第一个研究了通过电镀测定，RCM培养基中补充铜（0-30 ppm）对孢子萌发和酪丁酸梭菌营养生长的影响。第二个装置研究了RCM培养基中铜（0-30 ppm）在酪丁酸梭菌生长和孢子形成过程中的作用，分别通过550 nm的光密度和样品热处理后的镀层测量。铜对发芽，营养生长和孢子形成过程的抑制作用取决于菌株。孢子和发芽都比酪酪酸梭菌的营养生长对铜的抑制作用更敏感。在本研究中研究的浓度下，铜抑制酪丁酸梭菌菌株的孢子萌发。因此，铜可以减少在艾门塔尔干酪成熟期间酪丁酸梭菌孢子发芽的后期吹出变质的风险。

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