Abstract
The present investigation was carried out in order to find a suitable medium for the production of proteolytic enzymes from different types of Clostridium botulinum. Proteolytic activity was found in Clostridium botulinum types A, B, C, D and F, while supernatants of Clostridium botulinum type E did not possess any proteolytic activity at all.
Skim milk medium possessed the greatest ability for the production of proteolytic enzymes from the different cultures of Clostridium botulinum tested, while Robertson’s meat broth produced lowest amounts. Highest titres were usually found after 4–5 days of incubation and, after this period, the level of proteolytic activity decreased.
Keywords: Clostridium botulinum, proteases
Sammendrag
Undersøkelsen ble utført få å finne et egnet medium til produksjon av proteolytiske enzymer fra forskjeilige stammer av Clostridium botulinum. Man fant proteolytiske enzymer i supernatant fra kulturer av Clostridium botulinum type A, B, C, D og F, mens det ikke ble funnet proteaser hos noen av de kulturer av Clostridium botulinum type E som ble undersøkt. I tidligere undersøkeiser er det funnet inhibitorer overfor trypsin i supernatant hos kulturer av Clostridium botulinum type B og E. Det ble ikke funnet inhibitorer overfor trypsin i noen av de undersøkte kulturer av Clostridium botulinum.
Skummet melk medium ga best produksjon av proteolytiske enzymer fra alle stammer av Clostridium botulinum som på forhånd var funnet å være proteolytiske. Høyest titer fant man regelmessig etter 4–5 dager med en derpå følgende senkning av titeret mot 0 etter 10–12 dager.
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