Clostridium spp

Denger K, AM Cook (1997) Assimilation of sulfur from alkyl and aryl snlfonates by Clostridium spp. Arch Microbiol 167 177-181. 

On the basis of log bacterial survival rates, the antibacterial activity of rifaximin was greater than that of paromomycin against Enterococcus spp., anaerobic cocci, Bac-terioides spp. and Clostridium spp. isolated in fecal samples from 20 patients with subclinical hepatic encephalopathy (fig. 4) [81]. On the other hand, E. coli dead Klebsiella spp. appeared more susceptible to paromomycin while both antibiotics showed equal potency against Proteus spp. [81]. Here again it should be pointed out that stool concentrations of rifaximin are 250-500 times higher than the MIC90 values [71], which makes the in vitro differences of activity between this and other antimicrobials meaningless from a clinical standpoint. 

The bacterial species most commonly associated with GI infection and infectious diarrhea in the United States are Shigella spp., Salmonella spp., Campylobacter spp., Yersinia spp., Escherichia spp., Clostridium spp., and Staphylococcus spp. 

Simple organic molecules Ethanol Butanol Acetone Acetic acid Lactic acid Saccharomyces cerevisiae Pachysolen tamiophilus, some Clostridium spp. Clostridium acetobutylicum, C. saccharoacetobutylicum Clostridium acetobutylicum, C. saccharoacetobutylicum Various acetic acid bacteria Lactobacillus spp. 

Acetone-butanol Acetone, butanol, ethanol, isopropanol, butyric acid, acetic acid, C02, H2 Some Clostridium spp. (C. acetobutyicum)... 

Acetic acid Saccharomyces ellipsoideus or Saccharomyces cerevisiae, plus Acetobacter spp. Clostridium spp. Vinegar, preservative in food industry chemical feedstocks polymer industry... 

Ethanol Saccharomyces cerevisiae, Zymomonas mobilis, Clostridium thermocellum and other Clostridium spp. Alcoholic beverages solvent in chemical industry fuel extender... 

During cheese production lactose is converted to lactic acid by starter lactic acid bacteria (LAB). Any unfermented lactose is converted to d- and L-lactate by nonstarter lactic acid bacteria (NSLAB) and racemization, respectively. Lactate can be oxidized by LAB in cheese to acetate, ethanol, formic acid, and carbon dioxide at a rate dependent on oxygen availability (McSweeney, 2004). Other pathways include conversion to propionate, acetate, water, and carbon dioxide by Propionibacterium spp. carbon dioxide and water by Penicillium spp. yeasts and butyric acid and hydrogen by Clostridium spp. The rate of lactose metabolism influences proteolysis and flavor formation (Creamer et al., 1985 Fox et al., 1990). 

Oxidized organic compounds -> reduced organic compounds such as organic acids Fermentation +400 e.g., Clostridium spp... 

Clostridium spp. Seagrass sediments Intertidal sediments Salt marshsediments Estuarine sediments... 

Steeping at temperatures >55°C can result in a favorable environment for the propagation of Clostridium spp., bacteria which produce acetic acid. Some strains of Clostridium are highly exothermic and can result in a self-regulated steep temperature of 59°C, even with all heat exchangers turned off. Total acidity does not seem to be much different than in a Lactobacillus spp. fermentation, except that the primary acid produced is acetic rather than lactic acid. There does not seem to be any discernible effect on starch yield or quality. 

Colorectal surgery, because there is a high risk of infection with Escherichia coli, Clostridium spp, streptococci and Bacteroides spp which irrhabit the gut (a cephalosporin plus metronidazole, or benzylpenicillin plus gentamicin plus metronidazole are commonly used)... 

---