| Clostridium algidicarnis |
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Clostridia, Order Eubacteriales, Family Clostridiaceae, Genus Clostridium, Cluster I
(Clostridium sensu stricto), Clostridium algidicarnis Lawson, Dainty, Kristiansen, Berg and Collins, 1995.
(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.
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.
temperature: 4-40 ºC, optimum 37 ºC.
Isolated from spoiled, vacuum-packed cooked pork meat.
Undetermined.
- 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 and 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
and trehalose.
negative. Meat is not digested.
Positive results for substrate utilization and/or acid production from: fructose, glucose,
mannose (slow), ribose, N-acetylglucosamine and 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
and trehalose.
(c) Costin Stoica
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