Abstract
Strains of Clostridium botulinum type C were cultured in a laboratory medium at 30, 37 and 42°C and their turbidities and cell and spore populations were measured periodically. They were grouped into four on the basis of the temperature giving the highest turbidity. When the turbidity was high, the toxic potency of culture supernatant was rather low and a larger portion of the toxin was released upon sonic disintegration of the bacterial cells. The cell-associated toxin was found to be orally more toxic to the chicken than the cell-free toxin. Type C-L toxin (Mr about 500 k) released by sonic disintegration of the cells rebound to the cells at pH2, whereas M toxin (Mr about 300 k) did not. Heat-treatment of the cells for 15 min at 80°C did not affect the binding. Type C toxin bound to the bacterial cells via a heat-stable cell component may play an important role in pathogenesis of chicken botulism.
