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Emissions of volatile odorous metabolites by Clostridium perfringens – in vitro study using two broth cultures
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Emissions of volatile odorous metabolites by Clostridium perfringens – in vitro study using two broth cultures

By Nishchal K. Sharma, Chuck Keerqin, Shu-Biao Wu, Mingan Choct and Robert A. Swick

An in vitro study was carried out to investigate the volatile odorous metabolites produced by necrotic enteritis inducing Clostridium perfringens (Cp) type A field strain (EHE-NE18) cultured in two broth media (thioglycollate broth, brain heart infusion broth) at three levels (0, 103 cfu/mL, 106 cfu/mL) using 2 × 3 factorial arrangement of treatments, with each replicated three times. The culture media with and without Cp was freshly prepared on the day of measurement and the culture headspace concentration of odorants was measured using selected ion-flow tube mass spectrometry (SIFT-MS). The results showed that media type and Cp level affected the concentration of a range of volatile odorous metabolites including sulfur compounds, alcohols, ketones, amines, and carboxylic acids. Thus, Cp contributes to the production of a wide range of odorous metabolites that can impart noxious smell during infection.

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Source: Article published in 2017 Poultry Science 0:1–7 http://dx.doi.org/10.3382/ps/pex129
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