Gas chromatographic analysis of amines and other compounds produced by several species of Clostridium

Abstract

Whole cultures grown in 6 ml of chopped meat – glucose medium (CMG) were acidified and extracted with ethyl ether or chloroform to obtain organic acids, and neutral compounds including alcohols, phenols, ketones, aldehydes, and mercaptans. The residual broth was then made basic and extracted with chloroform to obtain amines. For chromatographic analyses, alcohols and amines were converted to trifluoroacetyl derivatives. Organic acids were converted to their methyl esters. Analyses were made by a temperature-programmed gas chromatograph equipped with flame ionization detectors.Cultures of 62 strains of clostridia, representing 13 species, were examined. Many amines were found and total amine concentrations in the broth exceeded 0.5% (weight) in cultures of several species examined. Neutral products were found to be major products of several species. Both short- and long-chain alcohols were detected and were valuable in differentiation of some groups.The 13 species could be divided into 7 groups on the basis of fatty acids and neutral products; into 10 groups on the basis of amine products; into 12 groups on the basis of alcohol and neutral products; and into 13 groups on the basis of amine, alcohol, and neutral products.