Tag: Clostridium perfringens on Robertson’s Cooked Meat Broth

Cultural characteristics of Clostridium perfringens 4.94/5 (16)

Cultural characteristics of Clostridium perfringens

Cultural characteristics of Clostridium perfringens It is an anaerobic bacteria but can grow under micro-aerophilic condition. They form large, translucent, flat and filamentous colonies with irregular edges. PH: 5.5 to 8.0 (Average PH: 7.2) Temperature: 20°C to 50°C (Average: 37°C) At 45°C, generation time is 10 minutes. Clostridium perfringens on Robertson’s Cooked Meat Broth Saccharolytic […]

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