Name: Clostridium perfringens 281/50
Creator: BacDive
License: https://creativecommons.org/licenses/by/4.0/

Strain identifier

BacDive ID: 139525

Type strain:

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)

SI-ID 35682

ATCC 12916, NCTC 8238, CCM 7176, KCTC 5101, NCIMB 13079, NRRL B-23850, CECT 7468, CIP 110283

Special Collections

Other strains from Clostridium perfringens

Section

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

Gram-positive
rod-shaped
anaerobe
16S sequence
Bacteria

Information on the name and the taxonomic classification. Name and taxonomic classification

	Last LPSN update	14-12-2023 (DD-MM-YYYY)
	Domain	"Bacteria"
	Phylum	*Bacillota*
	Class	*Clostridia*
	Order	*Eubacteriales*
	Family	*Clostridiaceae*
	Genus	*Clostridium*
	Species	**Clostridium perfringens**
	Full Scientific Name (LPSN)	Clostridium perfringens (Veillon and Zuber 1898) Hauduroy et al. 1937 (Approved Lists 1980)

Synonym

"Bacillus perfringens"

Information on morphological and physiological properties Morphology

[Ref.: #41816]	Gram stain	positive

[Ref.: #41816]	Cell shape	rod-shaped

[Ref.: #41816]	Motility	no

Information on culture and growth conditions Culture and growth conditions

[Ref.: #41816]

Culture medium

MEDIUM 20 - for Anaerobic bacteria

[Ref.: #41816]

Culture medium growth

[Ref.: #41816]

Culture medium composition

expand / minimize

[Ref.: #41816]

Culture medium

CIP Medium 20

[Ref.: #41816]

Culture medium growth

[Ref.: #41816]

Culture medium link

Medium recipe provided by DSMZ

	Temperatures	Kind of temperature		Temperature
[Ref.: #41816]			growth	37 °C
[Ref.: #67770]			growth	37 °C

Information on physiology and metabolism Physiology and metabolism

[Ref.: #41816]

Oxygen tolerance

anaerobe

	Metabolite utilization	Metabolite	Utilization activity	Kind of utilization tested
[Ref.: #41816]		nitrate ChEBI	-	reduction
[Ref.: #41816]		nitrite ChEBI	-	reduction

	Metabolite production	Metabolite	Production
[Ref.: #41816]		indole ChEBI	no

	Enzyme	Enzyme activity	EC number
[Ref.: #68382]	acid phosphatase	+	3.1.3.2	* from API zym
[Ref.: #68382]	alkaline phosphatase	+	3.1.3.1	* from API zym
[Ref.: #68382]	alpha-chymotrypsin	-	3.4.21.1	* from API zym
[Ref.: #68382]	alpha-fucosidase	-	3.2.1.51	* from API zym
[Ref.: #68382]	alpha-galactosidase	+	3.2.1.22	* from API zym
[Ref.: #68382]	alpha-glucosidase	+	3.2.1.20	* from API zym
[Ref.: #68382]	alpha-mannosidase	-	3.2.1.24	* from API zym
[Ref.: #68382]	beta-galactosidase	+	3.2.1.23	* from API zym
[Ref.: #68382]	beta-glucosidase	-	3.2.1.21	* from API zym
[Ref.: #68382]	beta-glucuronidase	-	3.2.1.31	* from API zym
[Ref.: #41816]	catalase	-	1.11.1.6
[Ref.: #68382]	cystine arylamidase	-	3.4.11.3	* from API zym
[Ref.: #68382]	esterase (C 4)	+		* from API zym
[Ref.: #68382]	esterase lipase (C 8)	+		* from API zym
[Ref.: #68382]	leucine arylamidase	-	3.4.11.1	* from API zym
[Ref.: #68382]	lipase (C 14)	-		* from API zym
[Ref.: #68382]	N-acetyl-beta-glucosaminidase	+	3.2.1.52	* from API zym
[Ref.: #68382]	naphthol-AS-BI-phosphohydrolase	+		* from API zym
[Ref.: #41816]	oxidase	-
[Ref.: #68382]	trypsin	+	3.4.21.4	* from API zym
[Ref.: #41816]	urease	-	3.5.1.5
[Ref.: #68382]	valine arylamidase	-		* from API zym
	Only first 10 entries are displayed. Click here to see all.

API® zym:

Note that the displayed test results represent raw data and therefore may deviate!

	API ID	Control	2-naphthyl phosphateAlkaline phosphatase	2-naphthyl butyrateEsterase (C 4)	2-naphtyl caprylateEsterase Lipase (C 8)	2-naphthyl myristateLipase (C 14)	L-leucyl-2-naphthylamideLeucine arylamidase	L-valyl-2-naphthylamideValine arylamidase	L-cystyl-2-naphthylamideCystine arylamidase	N-benzoyl-DL-arginine-2-naphthylamideTrypsin	N-glutaryl-phenylalanine-2-naphthylamidealpha- Chymotrypsin	2-naphthyl phosphateAcid phosphatase	Naphthol-AS-BI-phosphateNaphthol-AS-BI-phosphohydrolase	6-Br-2-naphthyl-alphaD-galactpyranosidealpha- Galactosidase	2-naphthyl-betaD-galactpyranosidebeta- Galactosidase	Naphthol-AS-BI-betaD-glucuronidebeta- Glucuronidase	2-naphthyl-alphaD-glucopyranosidealpha- Glucosidase	6-Br-2-naphthyl-betaD-glucopyranosidebeta- Glucosidase	1-naphthyl-N-acetyl-betaD-glucosaminideN-acetyl-beta- glucosaminidase	6-Br-2-naphthyl-alphaD-mannopyranosidealpha- Mannosidase	2-naphthyl-alphaL-fucopyranosidealpha- Fucosidase
[Ref.: #41816]	12489	-	+	+	+	-	-	-	-	+	-	+	+	+	+	-	+	-	+	-	-

Information on isolation source, the sampling and environmental conditions Isolation, sampling and environmental information

[Ref.: #67770]	Sample type/isolated from	Boiled salt beef

[Ref.: #41816]	Sample type/isolated from	Food, Boiled salt beef
[Ref.: #41816]	Country	United Kingdom
[Ref.: #41816]	Country ISO 3 Code	GBR
[Ref.: #41816]	Continent	Europe

[Ref.: #41816]	Country	United Kingdom
[Ref.: #41816]	Country ISO 3 Code	GBR
[Ref.: #41816]	Continent	Europe
* marker position based on {}

[Ref.: #69479]

Global distribution of 16S sequence AB632373 (>99% sequence identity) for Clostridium perfringens subclade from Microbeatlas

Aquatic Samples	8762
Soil Samples	3063
Animal Samples	75654
Plant Samples	847
Total Samples	88326

Information on possible application of the strain and its possible interaction with e.g. potential hosts Safety information

[Ref.: #41816]

Biosafety level

Risk group (French classification)

Information on genomic background e.g. entries in nucleic sequence databass Sequence information

16S Sequence information:

	Sequence accession description	Seq. accession number	Sequence length (bp)	Sequence database	Associated NCBI tax ID
[Ref.: #67770]	Clostridium perfringens gene for 16S ribosomal RNA, partial sequence, strain: JCM 5242	AB632373	1474	GenBank ENA	1502 tax ID

Availability in culture collections External links

[Ref.: #41816]

Culture collection no.

CIP 110283, CCM 7176, ATCC 12916, NCIMB 13079, NCTC 8238, WDCM 00080, CECT 7468, JCM 5242

[Ref.: #96011]

SI-ID 35682

Literature:

Only first 10 entries are displayed. Click here to see all.

	Title	Authors	Journal	DOI	Year
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	*
Cultivation	Influence of carbohydrates on growth and sporulation of Clostridium perfringens in a defined medium with or without guanosine.	Sacks LE	Appl Environ Microbiol	10.1128/aem.46.5.1169-1175.1983	1983	*
	The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef.	El Kadri H, Alaizoki A, Celen T, Smith M, Onyeaka H	Int J Food Microbiol	10.1016/j.ijfoodmicro.2020.108540	2020	*
	Incidence of Clostridium perfringens in commercially produced cured raw meat product mixtures and behavior in cooked products during chilling and refrigerated storage.	Taormina PJ, Bartholomew GW, Dorsa WJ	J Food Prot	10.4315/0362-028x-66.1.72	2003	*
	Influence of Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ground Beef.	Juneja VK, Snyder OP Jr, Cygnarowicz-Provost M	J Food Prot	10.4315/0362-028X-57.12.1063	1994	*

References

#20215

Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.: List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ. IJSEM ( DOI 10.1099/ijsem.0.004332 )

#41816 Collection of Institut Pasteur ; Curators of the CIP; CIP 110283
#67770 Japan Collection of Microorganism (JCM) ; Curators of the JCM;

#68382

Automatically annotated from API zym .

#69479

João F Matias Rodrigues, Janko Tackmann,Gregor Rot, Thomas SB Schmidt, Lukas Malfertheiner, Mihai Danaila,Marija Dmitrijeva, Daniela Gaio, Nicolas Näpflin and Christian von Mering. University of Zurich.: MicrobeAtlas 1.0 beta .

#96011

Reimer, L.C., Lissin, A.,Schober, I., Witte,J.F., Podstawka, A., Lüken, H., Bunk, B.,Overmann, J.: StrainInfo: A central database for resolving microbial strain identifiers . ( DOI 10.60712/SI-ID35682.1 )

* These data were automatically processed and therefore are not curated

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