Nakamura S, Okado I, Nakashio S, Nishida S
J Gen Microbiol. 1977 Jun;100(2):395-401. doi: 10.1099/00221287-100-2-395.
Sixty-two isolates of Clostridium sporogenes from canned foods were examined for cultural properties, heat resistance and DNA-DNA homology to Clostridium botulinum type A190. Sporulation was observed in most of 21 umbonate and rhizoidal colony-forming strains (colony-type I strains), but not in most of the 41 strains with convex and circular or crenate colonies with a mat to semi-glossy surface (colony-type II strains). More than half of the latter strains showed much higher heat resistance than the rhizoidal colony-forming strains. The DNA isolated from colony-type II strains was 81% or more homologous to C. botulinum A190 DNA, forming duplexes which had thermostabilities similar to homologous duplexes of strain A190 DNA. Colony-type I strains differed from C. botulinum by 30 to 40% DNA homology and the DNA duplexes formed between these strains and strain A190 showed deltaT m(e) values of 7-0 degrees C when compared with the T m(e) of homologous DNA duplexes of strain A190.
对从罐头食品中分离出的62株生孢梭菌进行了培养特性、耐热性以及与A型肉毒杆菌190株的DNA-DNA同源性检测。在21株呈脐状和根状菌落形成的菌株（菌落I型菌株）中，多数观察到了芽孢形成，但在41株菌落呈凸起圆形或具齿状边缘且表面为毡状至半光泽的菌株（菌落II型菌株）中，多数未观察到芽孢形成。后一组菌株中超过半数表现出比根状菌落形成菌株更高的耐热性。从菌落II型菌株中分离出的DNA与A型肉毒杆菌190株DNA的同源性为81%或更高，形成的双链体其热稳定性与190株菌株DNA的同源双链体相似。菌落I型菌株与A型肉毒杆菌的DNA同源性相差30%至40%，这些菌株与190株菌株之间形成的DNA双链体，与190株菌株同源DNA双链体的熔解温度（Tm(e)）相比，其△Tm(e)值为7.0℃。
