Sixty-two isolates of from canned foods were examined for cultural properties, heat resistance and DNA-DNA homology to type 190. Sporulation was observed in most of 21 umbonate and rhizoidal colony-forming strains (colony-type I strains), but not in most of the 41 strains with convex and circular or crenate colonies with a mat to semi-glossy surface (colony-type II strains). More than half of the latter strains showed much higher heat resistance than the rhizoidal colony-forming strains. The DNA isolated from colony-type II strains was 81% or more homologous to 190 DNA, forming duplexes which had thermostabilities similar to homologous duplexes of strain 190 DNA. Colony-type I strains differed from by 30 to 40% DNA homology and the DNA duplexes formed between these strains and strain 190 showed Δ values of 7.0 °C when compared with the of homologous DNA duplexes of strain 190.


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