Strain Profile
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Clostridium algidicarnis
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Environmental
Where this strain was first isolated, curated from the literature and culture-collection catalogs. It describes provenance only — not suitability, and not benefit.
How we classify this →
Sequenced
Whether a public genome assembly is linked for this strain. Without one the genome screens cannot run. It is not a verdict on the organism.
How we classify this →
Public genome assembly available
Clostridium algidicarnis is a gram-positive, spore-forming anaerobic rod originally isolated as a psychrotrophic (cold-tolerant) bacterium. It is primarily documented in the literature as a food spoilage pathogen associated with vacuum-packed and chilled meat products, where it causes gas production and quality deterioration. This is a food safety concern organism, not a probiotic strain.
Research Study-type filters use AI-classified labels, audited but not guaranteed — check the paper itself before leaning on one. How we classify this →
26 papers reference this strain in the probiotic database.
Match confidence
How strongly this paper was matched to this strain when the corpus was linked. It orders the list — it says nothing about the study's quality or its findings.
How we classify this →
2002
IN_VITRO
2000
OTHER
1994
OTHER
2026
OBSERVATIONAL
2025
OBSERVATIONAL
2020
IN_VITRO
2016
OTHER
2011
OBSERVATIONAL
2009
OBSERVATIONAL
2026
OTHER
2022
OTHER
2022
OTHER
2021
OTHER
2020
WGS
2018
OTHER
2017
OTHER
2016
IN_VITRO
2014
IN_VITRO
2014
OTHER
2011
OBSERVATIONAL
Browse all 26 papers →
PCR detection of psychrotolerant clostridia associated with deep tissue spoilage of vacuum-packed chilled meats
· Letters in Applied Microbiology
Analysis of bacterial DNA in skin and muscle of the Tyrolean iceman offers new insight into the mummification process
· American Journal of Physical Anthropology
Characterization of a psychrotrophic Clostridium causing spoilage in vacuum-packed cooked pork: description of Clostridium algidicarnis sp. nov.
· Letters in Applied Microbiology
Vorkommen kältetoleranter Clostridien in vakuumverpacktem Rindfleisch aus dem österreichischen Handel
· Phaidra - Repository of the University of Veterinary Medicine, Vienna
Cold-tolerant Clostridium spp. in beef and in the beef production chain in Austria – occurrence and species identification
· International Journal of Food Microbiology
Effect of NaCl Concentration on Microbiological Properties in NaCl Assistant Anaerobic Fermentation: Hydrolase Activity and Microbial Community Distribution
· Frontiers in Microbiology
“Blown-pack” Spoilage of Beef
· University of Alberta Library
Determinação da comunidade microbiana pelo método molecular T-RFLP em carnes refrigeradas embaladas a vácuo
·
Sources of psychrophilic and psychrotolerant clostridia causing spoilage of vacuum-packed chilled meats, as determined by PCR amplification procedure
· Journal of Applied Microbiology
Clostridium algidicarnis Lawson et al. 1995
· BacDive
Spoilage potential of bacterial species from chilled vacuum-packed lamb
· Food Microbiology
Cold-Tolerant Microorganisms Causing Spoilage of Chilled Vacuum-Packed Beef Determined by Culturing and Qpcr
· SSRN Electronic Journal
High incidence of cold-tolerant Clostridium frigoriphilum and C. algidicarnis in vacuum-packed beef on retail sale in Germany
· International Journal of Food Microbiology
Draft Genome Sequences of Two Clostridium algidicarnis Strains Isolated from Meat Juice Samples of Chilled Vacuum-Packed Lamb Meat
· Microbiology Resource Announcements
Selection procedure of bioprotective cultures for their combined use with High Pressure Processing to control spore-forming bacteria in cooked ham
· International Journal of Food Microbiology
Molecular discrimination of New Zealand sourced meat spoilage associated psychrotolerant Clostridium species by ARDRA and its comparison with 16s RNA gene sequencing
· Meat Science
“Blown pack” Probabilistic Modeling for C. Algidicarnis and C. Estertheticum under the Effects of Storage Temperature, Vacuum Level and Package Shrink Temperature
· Procedia Food Science
Variations of Hydrogen Production and Microbial Community with Different Nitrogen Concentration During Food Waste Fermentation
· Journal of Korean Society of Environmental Engineers
Hydrogen Production and Microbial Community Changes during Anaerobic Digestion of Food Waste at Varying Nitrogen Concentrations
음식물쓰레기의 혐기성 소화 시 질소농도에 따른 수소생산 및 미생물 군집변화
· 대한환경공학회지 = Journal of Korean Society of Environmental Engineers
Determination of microbial community by molecular method T-RFLP in vacuumpacked chilled meats
· Digital Library of Theses and Dissertations of the University of São Paulo (Universidade de São Paulo)
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