Strain identifier
BacDive ID: 2691
Type strain: 
Species: Clostridium sp.
Strain Designation: A22b
Strain history: <- IAM <- S. Sugama <- Institute Pasteur, A22b, (Clostridium caproicum)
NCBI tax ID(s): 1506 (species)
version 9 (current version)
General
@ref: 4298
BacDive-ID: 2691
DSM-Number: 11322
keywords: Bacteria, anaerobe
description: Clostridium sp. A22b is an anaerobe bacterium that was isolated from Thermal springs.
NCBI tax id
- NCBI tax id: 1506
- Matching level: species
strain history
- @ref: 4298
- history: <- IAM <- S. Sugama <- Institute Pasteur, A22b, (Clostridium caproicum)
doi: 10.13145/bacdive2691.20240510.9
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 sp.
- full scientific name: Clostridium Prazmowski 1880 (Approved Lists 1980)
synonyms
@ref synonym 20215 Tyzzerella 20215 Pseudoclostridium 20215 Lachnoclostridium 20215 Anaerobacter 20215 Inflabilis
@ref: 4298
domain: Bacteria
phylum: Firmicutes
class: Clostridia
order: Clostridiales
family: Clostridiaceae
genus: Clostridium
species: Clostridium sp.
full scientific name: Clostridium sp.
strain designation: A22b
type strain: no
Culture and growth conditions
culture medium
| @ref | name | growth | link | composition |
|---|---|---|---|---|
| 4298 | CHOPPED MEAT MEDIUM WITH CARBOHYDRATES (DSMZ Medium 110) | yes | https://mediadive.dsmz.de/medium/110 | Name: CHOPPED MEAT MEDIUM WITH CARBOHYDRATES (DSMZ Medium 110) Composition: Ground beef 500.0 g/l Casitone 30.0 g/l Agar 15.0 g/l K2HPO4 5.0 g/l Yeast extract 5.0 g/l D-Glucose 4.0 g/l Starch 1.0 g/l Maltose 1.0 g/l Cellobiose 1.0 g/l L-Cysteine HCl 0.5 g/l Ethanol 0.19 g/l Vitamin K3 0.05 g/l Hemin 0.005 g/l Sodium resazurin 0.0005 g/l Vitamin K1 NaOH Distilled water |
| 4298 | PY + X MEDIUM (DSMZ Medium 104b) | yes | https://mediadive.dsmz.de/medium/104b | Name: PY + X MEDIUM (DSMZ Medium 104b) Composition: Yeast extract 10.0 g/l D-Glucose 5.0 g/l Trypticase peptone 5.0 g/l Meat peptone 5.0 g/l L-Cysteine HCl x H2O 0.5 g/l NaHCO3 0.4 g/l NaCl 0.08 g/l KH2PO4 0.04 g/l K2HPO4 0.04 g/l MgSO4 x 7 H2O 0.02 g/l CaCl2 x 2 H2O 0.01 g/l Sodium resazurin 0.0005 g/l Distilled water |
culture temp
- @ref: 4298
- growth: positive
- type: growth
- temperature: 37
Physiology and metabolism
oxygen tolerance
- @ref: 4298
- oxygen tolerance: anaerobe
Isolation, sampling and environmental information
isolation
- @ref: 4298
- sample type: Thermal springs
- geographic location: Pyrenees
- country: France
- origin.country: FRA
- continent: Europe
isolation source categories
- Cat1: #Environmental
- Cat2: #Aquatic
- Cat3: #Thermal spring
External links
@ref: 4298
culture collection no.: DSM 11322, IAM 19228, JCM 7842
straininfo link
- @ref: 72219
- straininfo: 49078
Reference
| @id | authors | catalogue | doi/url | title |
|---|---|---|---|---|
| 4298 | Curators of the DSMZ | Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSM 11322) | https://www.dsmz.de/collection/catalogue/details/culture/DSM-11322 | |
| 20215 | Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M. | 10.1099/ijsem.0.004332 | List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ | |
| 72219 | Reimer, L.C., Lissin, A.,Schober, I., Witte,J.F., Podstawka, A., Lüken, H., Bunk, B.,Overmann, J. | 10.60712/SI-ID49078.1 | StrainInfo: A central database for resolving microbial strain identifiers |