Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Clostridia, Order Clostridiales, Family Clostridiaceae, Genus Clostridium, Cluster I (Clostridium sensu
stricto),
Clostridium pasteurianum  Winogradsky 1895.

Historical synonyms:
Clostridium pastorianus  Winogradsky 1902, Bacillus
pasteurianus
(Winogradsky) Lehmann and Neumann 1907, Bacillus winogradsky
Matzuschita 1902, Butyribacillus pasteurianus (Winogradsky) Orla-Jensen 1909.
Gram-positive (Gram-negative in old cultures), straight to slightly curved  rods, 0.5-1.3
x 2.7-13.2 µm, occuring singly or in pairs. Motility is variable (may be lost in
subculture), peritrichous flagella. Spores are oval, subterminal, swelling the cell;
sporulation occurs most readily  on chopped-meat slants incubated at 30 ºC for 1
week.
Surface colonies on blood agar plates are nonhemolytic, 1–3 mm in diameter, circular
to irregular, low convex or flat, translucent to semiopaque, gray, shiny, smooth with an
erose or rhizoid margin and a mosaic internal structure. Cultures in PYG broth are  
turbid with a smooth sediment and a pH of 4.8-5.0 after incubation for 5 days.
Moderate growth in nutrient broth, cooked meat broth. Growth is stimulated by fermentable carbohydrates. Optimum temperature for
growth is 37 ºC. Grows at 28 ºC and 45 ºC (weak & variable). Growth is inhibited by 6.5% NaCl, pH 8.5 and 20% bile. Growth occurs in
synthetic medium. Abundant gas is detected in PYG deep agar cultures. Products in PYG broth cultures include butyric, and acetic
acids; abundant  CO
2 and H2 is formed.
Isolated from soil. Susceptible to chloramphenicol, clindamycin, erythromycin, penicillin G, and tetracycline. Chlorinated hydrocarbon
pesticides can be degraded by this species. A bacteriocin produced by the type strain of
Clostridium butyricum is bactericidal against
growing cultures of the type strain of
Clostridium pasteurianum.
Supernatant cultures are nontoxic to mice. Nonpathogenic for laboratory animals. Toxin is not produced.
  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.
  2. Smith L.D.S. and Hobbs G., 1974. Genus III. Clostridium Prazmowski 1880. In: (Eds.) Buchanan R.E. and Gibbons N.E., Bergey’s
    Manual of Determinative Bacteriology, Eighth Edition, The Williams & Wilkins Company, Baltimore, 551-572.
Atmospheric N2 is fixed; molybdenum is essential for biosynthesis and activity of the nitrogenase is involved. Milk reaction and meat
digestion are negative.

Positive results for
H2 production (abundantly), DNase, Voges-Proskauer reaction, substrate utilization and/or acid production from:
arabinose, fructose, glucose, glycerol, inositol, maltose, mannitol, mannose, melezitose, raffinose, sorbose, sucrose,  trehalose &
xylose (weak).

Negative results for ammonia production, casein hydrolysis, esculin hydrolysis, gelatin hydrolysis, H
2S production, indole production,  
lecithinase, lipase, nitrate reduction, starch hydrolysis, urease, substrate utilization and/or acid production from: amygdalin,
cellobiose, dulcitol, esculin, glycogen & rhamnose.

Variable reaction for galactose, inulin, lactose (weak), melibiose, ribose, salicin, sorbitol & starch (weak).
Clostridium pasteurianum
(c) Costin Stoica
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