Preliminary study on the isolation of Clostridium butyricum strains from natural sources in the UK and screening the isolates for presence of the type E botulinal toxin gene

International Journal of Food Microbiology

Volumn 142, Issue 1-2, 2010, Pages 202-206

  Ghoddusi, Hamid B ^a   Sherburn, Richard ^b  

^a LONDON METROPOLITAN UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Clostridium butyricum; Food; Isolation; Toxigenic; Type E toxin

Indexed keywords

ACETIC ACID; AGAR; ANTIBIOTIC AGENT; BOTULINUM TOXIN E; CARBON; LACTIC ACID; YOGHURT;

ARTICLE; BACTERIAL GENE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATION; BROTH DILUTION; CLOSTRIDIUM BUTYRICUM; CREAM; CULTURE MEDIUM; ENERGY; FOOD ANALYSIS; GARLIC; NONHUMAN; POLYMERASE CHAIN REACTION; POTATO; RUTABAGA; SAMPLING; SCREENING; SOIL ANALYSIS; UNITED KINGDOM; VEGETABLE;

BOTULINUM TOXINS; CLOSTRIDIUM BUTYRICUM; ENVIRONMENTAL MICROBIOLOGY; FOOD MICROBIOLOGY; GREAT BRITAIN; MOLECULAR SEQUENCE DATA;

ALLIUM SATIVUM; CLOSTRIDIA; CLOSTRIDIUM BUTYRICUM; CLOSTRIDIUM TYROBUTYRICUM; SOLANUM TUBEROSUM;

EID: 77955652768     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.06.028     Document Type: Article

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