Clostridium perfringens C192 is an anaerobe, mesophilic human pathogen that was isolated from tinned sousage.
anaerobe mesophilic human pathogen| @ref 20215 |
Last LPSN update
2026-02-09 11:18:19 |
| 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 (2) |
| @ref | Name | Growth | Medium link | Composition | |
|---|---|---|---|---|---|
| 4491 | CHOPPED MEAT MEDIUM (DSMZ Medium 78) | Medium recipe at MediaDive  | 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 |
| @ref | Growth | Type | Temperature (°C) | Range | |
|---|---|---|---|---|---|
| 4491 | positive | growth | 37 | mesophilic |
How to citeIf you want to cite this particular strain cite the following doi:
https://doi.org/10.13145/bacdive2642.20251217.10
When using BacDive for research please cite the following paper
BacDive in 2025: the core database for prokaryotic strain data
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