Taxonomy
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Phylum Firmicutes, Class Clostridia, Order Clostridiales, Family Clostridiaceae, Genus Clostridium, Cluster I (Clostridium sensu
stricto),
Clostridium algidicarnis Lawson, Dainty, Kristiansen, Berg and Collins, 1995.
Gram-positive rods, 0.5-1.0 x 2.5 µm, occuring singly, in pairs, or in short chains.
Nonmotile. Spores are ovoid and terminally placed.
Colonies are 2–3 mm in diameter, raised, convex, creamy-gray. Anaerobe. Growth
temperature: 4-40 ºC, optimum 37 ºC.
Isolated from spoiled, vacuum-packed cooked pork meat.
Undetermined.
  1. N.A. Logan and P. De Vos, 2009. Genus I. Clostridium Prazmowski 1880. In: (Eds.) P.D. Vos, G. Garrity, D. Jones, N.R. Krieg, W.
    Ludwig, F.A. Rainey, K.-H. Schleifer, W.B. Whitman. Bergey’s Manual of Systematic Bacteriology, Volume 3: The Firmicutes,
    Springer, 738-828.
Fermentation products are: acetic acid, butyric acid, propionic acid & gas. Milk reaction:
negative. Meat is not digested.

Positive results for substrate utilization and/or acid production from: fructose, glucose,
mannose (slow),  ribose, N-acetylglucosamine & xylose.

Negative results for esculin hydrolysis, indole production,  lecithinase, nitrate reduction, hydrolysis of casein (weak), gelatin
hydrolysis, starch hydrolysis, urea hydrolysis, sulphite reduction, substrate utilization and/or acid production from: arabinose,
cellobiose, esculin, glycerol, lactose, maltose, mannitol, melezitose, melibiose, raffinose, rhamnose, salicin, sorbitol, starch, sucrose
& trehalose.
Clostridium algidicarnis
(c) Costin Stoica
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