Clostridium: Introduction

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The genus Clostridium contains physiologically and genetically diverse species involved in the production of toxins as well as acids and solvents. The broad range of mol% G+C values together with 16S rRNA cataloging demonstrates a high degree of phylogenetic heterogeneity within the genus Clostridium. Cato and Stackebrandt indicated that the genus does not include a phylogenetically coherent taxon. From an evolutionary standpoint, members of this genus appear to have evolved during ancient times, perhaps during the anaerobic phase of evolution.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Food Microbiology
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages444-448
Number of pages5
ISBN (Electronic)9780123847331
ISBN (Print)9780123847300
DOIs
StatePublished - Apr 2 2014

Fingerprint

Clostridium
Cataloging
Acids

Keywords

  • Clostridium
  • Pathogenic clostridia
  • Solventogenic clostridia

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Blaschek, H-P. M. (2014). Clostridium: Introduction. In Encyclopedia of Food Microbiology: Second Edition (pp. 444-448). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-384730-0.00067-7

Clostridium : Introduction. / Blaschek, Hans-Peter M.

Encyclopedia of Food Microbiology: Second Edition. Elsevier Inc., 2014. p. 444-448.

Research output: Chapter in Book/Report/Conference proceedingChapter

Blaschek, H-PM 2014, Clostridium: Introduction. in Encyclopedia of Food Microbiology: Second Edition. Elsevier Inc., pp. 444-448. https://doi.org/10.1016/B978-0-12-384730-0.00067-7
Blaschek H-PM. Clostridium: Introduction. In Encyclopedia of Food Microbiology: Second Edition. Elsevier Inc. 2014. p. 444-448 https://doi.org/10.1016/B978-0-12-384730-0.00067-7
Blaschek, Hans-Peter M. / Clostridium : Introduction. Encyclopedia of Food Microbiology: Second Edition. Elsevier Inc., 2014. pp. 444-448
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