GENERAL MICROBIOLOGY - T.P. Pyrog - 2004

14. TYPES OF FERMENTATION

14.6. BUTYRIC ACID AND ACETONE-BUTANOL FERMENTATION. CLOSTRIDIA

14.6.4. Pathogenic Clostridia

Some peptidolytic clostridia can cause infectious diseases resulting from wounds (gas gangrene and tetanus), as well as food poisoning. When spores of Clostridium histolyticum and C. septicum (which are widespread in the soil) enter an open wound deprived of air access—or where aerobic Bacteria, through their proliferation, create anaerobic conditions—the clostridia begin to grow, break down Collagen and other Proteins using proteases, and undergo Fermentation.

The most severe form of food poisoning—botulism—is caused by Clostridium botulinum. This soil bacterium can thrive in improperly sterilized meat products and canned legumes. The toxin it produces, when ingested with the contaminated food, can cause death due to nerve paralysis, specifically respiratory paralysis. However, this toxin is thermolabile and is inactivated by boiling for 15 minutes.



Last update: 12/08/2026

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