I am working on the application of probiotic and prebiotic instead of nitrite for preventing Clostridium perferingenes growth in the red meat sausage. I have received C. perferingenes from Iran national culture collection in a powder form. I couldn't find a standard protocol for activating the bacterium. Would you please help me to do so?
No it is frozen culture of vegetative cells of Clostridium perferingenes.
With other clostridium we use tryptone-glucose-yeast extract (TYG) medium ot Reinforced Clostridial Media (RCM) (this is recommended by ATCC with C. perferingenes), placed in an anaerobic chamber for at least 12 hours to eliminate oxygen or bubbled with N2 for a good time.
Just considering the necessary protection for you from the pathogen, the other is the regular procedures as shown here:
https://www.dsmz.de/fileadmin/PublicFiles/Videos/Ampullen_englisch/Ampullen_anaerob_eng_final.mp4
They are grown at 37C, and then plated.
This is the protocol:
https://www.atcc.org/~/ps/13124.ashx
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