Strain identifier

BacDive ID: 139525

Type strain: No

Species: Clostridium perfringens

Strain Designation: 281/50

Culture col. no.: CIP 110283, CCM 7176, ATCC 12916, NCIMB 13079, NCTC 8238, WDCM 00080, CECT 7468, JCM 5242

Strain history: CIP <- 2011, CCM <- NCTC <- C. Hobbs, strain 281/50

NCBI tax ID(s): 1502 (species)

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Clostridium perfringens 281/50 is an anaerobe, mesophilic, Gram-positive bacterium of the family Clostridiaceae.

  1. Gram-positive
  2. rod-shaped
  3. anaerobe
  4. mesophilic
  5. 16S sequence
  6. Bacteria
  • Availability in culture collections External linksarrow_down
  • [Ref.: #41816] Culture collection no. CIP 110283, CCM 7176, ATCC 12916, NCIMB 13079, NCTC 8238, WDCM 00080, CECT 7468, JCM 5242
    [Ref.: #96011] *
    Literature: Only first 10 entries are displayed. Click here to see all.Click here to see only first 10 entries.
    arrow to sort Titlearrow to sort Authorsarrow to sort Journalarrow to sort DOIarrow to sort Yeararrow to sort
    Enzymology Heat treatment adaptations in Clostridium perfringens vegetative cells. Novak JS, Tunick MH, Juneja VK J Food Prot 10.4315/0362-028x-64.10.1527 2001 *
    Pathogenicity Sporulation-promoting ability of Clostridium perfringens culture fluids. Shih NJ, Labbe RG Appl Environ Microbiol 10.1128/aem.62.4.1441-1443.1996 1996 *
    Pathogenicity Stimulation of Clostridium perfringens enterotoxin formation by caffeine and theobromine. Labbe RG, Nolan LL Infect Immun 10.1128/iai.34.1.50-54.1981 1981 *
    Metabolism Chemically defined medium for growth and sporulation of Clostridium perfringens. Ting MN, Fung DY Appl Microbiol 10.1128/am.24.5.755-759.1972 1972 *
    Biotechnology Predictive model for growth of Clostridium perfringens during cooling of cooked pork supplemented with sodium chloride and sodium pyrophosphate. Juneja VK, Osoria M, Purohit AS, Golden CE, Mishra A, Taneja NK, Salazar JK, Thippareddi H, Kumar GD Meat Sci 10.1016/j.meatsci.2021.108557 2021 *
    Biotechnology Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts. Sanchez-Plata MX, Amezquita A, Blankenship E, Burson DE, Juneja V, Thippareddi H J Food Prot 10.4315/0362-028x-68.12.2594 2005 *
    Pathogenicity Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef. Sabah JR, Juneja VK, Fung DY J Food Prot 10.4315/0362-028x-67.9.1840 2004 *
    Pathogenicity Use of organic acids for the control of Clostridium perfringens in cooked vacuum-packaged restructured roast beef during an alternative cooling procedure. Sabah JR, Thippareddi H, Marsden JL, Fung DY J Food Prot 10.4315/0362-028x-66.8.1408 2003 *
    Biotechnology Effects of chilling rate on outgrowth of Clostridium perfringens spores in vacuum-packaged cooked beef and pork. Danler RJ, Boyle EA, Kastner CL, Thippareddi H, Fung DY, Phebus RK J Food Prot 10.4315/0362-028x-66.3.501 2003 *
    Biotechnology Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast roasts. Steele FM, Wright KH Poult Sci 10.1093/ps/80.6.813 2001 *

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