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Subterminal endospores are those between these two extremes, usually seen far enough towards the poles but close enough to the center so as not to be considered either terminal or central. Lateral endospores are seen occasionally. Examples of bacteria having terminal endospores include Clostridium tetani, the pathogen that causes the disease ...
Types of endospores that can be identified include free endospores, central endospores( middle of the cell), subterminal( between the end and middle of the cell), and terminal ( end of the cell) endospores. There can also be a combination of terminal or subterminal.
Clostridium sporogenes is a species of Gram-positive bacteria that belongs to the genus Clostridium.Like other strains of Clostridium, it is an anaerobic, rod-shaped bacterium that produces oval, subterminal endospores [2] and is commonly found in soil.
Clostridioides difficile (syn. Clostridium difficile) is a bacterium known for causing serious diarrheal infections, and may also cause colon cancer. [4] [5] It is known also as C. difficile, or C. diff (/ s iː d ɪ f /), and is a Gram-positive species of spore-forming bacteria. [6]
Under stressful environmental conditions, the bacteria can produce oval or ellipsoidal endospores in terminal, or sometimes subterminal, swollen sporangia. The genus was recently reclassified from the genus Bacillus in 1998 following an analysis of the species V. pantothenticus . [ 2 ]
Clostridium septicum is a resident bacterium of the human microflora, however it can be found in almost any anoxic habitat in which exists organic compounds. [4] Under unfavorable conditions, C. septicum forms endospores allowing it to survive under harsh conditions such as extreme temperature, dry land, and nutrient-deficient habitats.
Clostridium tetani is a common soil bacterium and the causative agent of tetanus.Vegetative cells of Clostridium tetani are usually rod-shaped and up to 2.5 μm long, but they become enlarged and tennis racket- or drumstick-shaped when forming spores.
Toxin that is produced by the bacterium in containers of food that have been improperly preserved is the most common cause of food-borne botulism. Fish that has been pickled without the salinity or acidity of brine that contains acetic acid and high sodium levels, as well as smoked fish stored at too high a temperature, presents a risk, as does ...