Species/Subspecies: | Clostridium septicum | ||||||||||||||||||||||||||||||
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Categories: | Causes hemolysis; spore forming; motile | ||||||||||||||||||||||||||||||
Etymology: | Genus name: a small spindle. Species epithet: putrefactive. | ||||||||||||||||||||||||||||||
Significance: | [Of minor importance] | ||||||||||||||||||||||||||||||
Taxonomy: | Class Clostridia Order Clostridiales Family Clostridiaceae Genus Clostridium |
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Type Strain: | ATCC 12464 = CCUG 4855 = NCTC 547. | ||||||||||||||||||||||||||||||
Macromorphology (smell):
| Forms very small gray-whitish colonies, which quickly flow out onto the plate into a dense carpet (the bacteria "swarm"). Gives β-hemolysis on blood agar. | ||||||||||||||||||||||||||||||
Micromorphology: | Large rods (0.6-1.9 x 1.9-35.0 µm), which usually are motile. Produce oval and subterminal spores. | ||||||||||||||||||||||||||||||
Gram +/Gram -: | G+ | ||||||||||||||||||||||||||||||
Metabolism: | Anaerobic | ||||||||||||||||||||||||||||||
Catalase/Oxidase: | -/- | ||||||||||||||||||||||||||||||
Other Enzymes: | Esculinase +, lecithinase -, tryptophanase -. | ||||||||||||||||||||||||||||||
Fermentation of carbohydrates: |
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Spec. Char.: | |||||||||||||||||||||||||||||||
Disease: |
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Virulence Factors: | C. septicum may cause severe infections by production f a hemolytic and necrotizing α-toxin. | ||||||||||||||||||||||||||||||
16S rRNA Seq.: |
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Taxonomy/phylogeny:
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About 180 differens species have been descibed within genus Clostridium. C. septicum is closely related toC. chauvoei. | ||||||||||||||||||||||||||||||
Link: | Clostridia.net | ||||||||||||||||||||||||||||||
Updated: | 2022-05-18 |
News |
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New families introduced within the order Enterobacterales![]() The order Enterobacterales (formerly called Enterobacteriales) previously consisted of bacteria with different properties and phylogenetically, these bacteria were far apart. In order for the taxonomy to be more in line with phylogeny, some of these bacteria have, therefore, been sorted into 6 new families. Published 2022-04-13. Read more... |