The Journal of Medical Microbiology, Vol 8, Issue 2 251-263, Copyright © 1975 by Society for General Microbiology
The production of neuraminidase by food poisoning strains of Clostridium welchii (C. perfringens)
A. G. Fraser and J. G. Collee
The production of neuraminidase by a classical strain of Clostridium
welchii (C. perfringens) type A was studied. Good yields were produced in
5% Proteose Peptone-water medium (PPW5); the enzyme was essentially
extracellular but some further neuraminidase could be released by
ultrasonic disintegration of the cells. This also released N-acyl
neuraminic acid-aldolase (NAN-aldolase) and the degree to which this
interferes with the assay for neuraminidase was evaluated. Forty-one
British reference food-poisoning strains of C. welchii type A were examined
for extracellular neuraminidase production in PPW5. Twelve of 17 strains
that produce so-called heat-sensitive spores were neuraminidase positive
whereas 20 of 24 strains that are non-haemolytic and produce very
heat-resistant sporeswere neuraminidase negative. Variation was found in
the ability to produce neuraminidase among strains of a single Hobbs'
serotype; four Hobbs' type-13 strains produced neuraminidase but a fifth
did not. Disruption of the cells of a Hobbs' type-2 strain that did not
produce any extracellular neuraminidase released NAN-aldolase but there was
no evidence of cell-associated neuraminidase. British food-poisoning
strains of C. welchii type A thus include some that are clearly
neuraminidase positive and some that still cannot be shown to produce
neuraminidase. There is no correlation between lack of neuraminidase
production and the ability to cause food poisoning, although the majority
of non-haemolytic heat-resistant strains do not produce neuraminidase. It
remains possible that neuraminidase may play a part in C. welchii gas
gangrene; it is suggested that the ability to define neuraminidase-negative
strains may now be of value in investigating this possibility.
