Strain identifier

BacDive ID: 2642

Type strain: No

Species: Clostridium perfringens

Strain Designation: C192

Strain history: <- F.K. Lücke BAFF, C192

NCBI tax ID(s): 1502 (species)

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General

@ref: 4491

BacDive-ID: 2642

DSM-Number: 11786

keywords: Bacteria, anaerobe, mesophilic, human pathogen

description: Clostridium perfringens C192 is an anaerobe, mesophilic human pathogen that was isolated from tinned sousage.

NCBI tax id

  • NCBI tax id: 1502
  • Matching level: species

strain history

  • @ref: 4491
  • history: <- F.K. Lücke BAFF, C192

doi: 10.13145/bacdive2642.20230509.8.1

Name and taxonomic classification

LPSN

  • @ref: 20215
  • description: domain/bacteria
  • keyword: phylum/bacillota
  • domain: Bacteria
  • phylum: Bacillota
  • class: Clostridia
  • order: Eubacteriales
  • family: Clostridiaceae
  • genus: Clostridium
  • species: Clostridium perfringens
  • full scientific name: Clostridium perfringens (Veillon and Zuber 1898) Hauduroy et al. 1937 (Approved Lists 1980)
  • synonyms

    • @ref: 20215
    • synonym: Bacillus perfringens

@ref: 4491

domain: Bacteria

phylum: Firmicutes

class: Clostridia

order: Clostridiales

family: Clostridiaceae

genus: Clostridium

species: Clostridium perfringens

full scientific name: Clostridium perfringens (Veillon and Zuber 1898) Hauduroy et al. 1937

strain designation: C192

type strain: no

Culture and growth conditions

culture medium

  • @ref: 4491
  • name: CHOPPED MEAT MEDIUM (DSMZ Medium 78)
  • growth: yes
  • link: https://mediadive.dsmz.de/medium/78
  • composition: Name: CHOPPED MEAT MEDIUM (DSMZ Medium 78) Composition: Ground beef 500.0 g/l Casitone 30.0 g/l Agar 15.0 g/l Ethanol 9.5 g/l (optional) K2HPO4 5.0 g/l Yeast extract 5.0 g/l L-Cysteine HCl 0.5 g/l Haemin 0.005 g/l (optional) Resazurin 0.001 g/l Vitamin K3 0.0005 g/l (optional) Vitamin K1 (optional) NaOH (optional) Distilled water

culture temp

  • @ref: 4491
  • growth: positive
  • type: growth
  • temperature: 37
  • range: mesophilic

Physiology and metabolism

oxygen tolerance

  • @ref: 4491
  • oxygen tolerance: anaerobe

Isolation, sampling and environmental information

isolation

  • @ref: 4491
  • sample type: tinned sousage
  • country: Germany
  • origin.country: DEU
  • continent: Europe

isolation source categories

Cat1Cat2Cat3
#Engineered#Food production#Bottled, canned, packed food
#Engineered#Food production#Meat

Safety information

risk assessment

  • @ref: 4491
  • pathogenicity human: yes
  • pathogenicity animal: yes
  • biosafety level: 2
  • biosafety level comment: Risk group (German classification)

External links

@ref: 4491

culture collection no.: DSM 11786

straininfo link

  • @ref: 72173
  • straininfo: 49181

Reference

@idauthorscataloguedoi/urltitle
4491Curators of the DSMZLeibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 11786)https://www.dsmz.de/collection/catalogue/details/culture/DSM-11786
20215Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.10.1099/ijsem.0.004332List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ
72173Reimer, L.C., Lissin, A.,Schober, I., Witte,J.F., Podstawka, A., Lüken, H., Bunk, B.,Overmann, J.10.60712/SI-ID49181.1StrainInfo: A central database for resolving microbial strain identifiers