Species "Bacillus putrefaciens"

Classification:

Bacteria Bacillati Bacillota Bacilli Caryophanales Bacillaceae Bacillus "Bacillus putrefaciens"

Name: "Bacillus putrefaciens" McBryde 1911

Category, proposed as: species, sp. nov.

Etymology: pu.tre.fa’ci.ens. N.L. masc. part. adj. putrefaciens, putrefying

Pronunciation (Latin), gender: ba-KIL-lus pu-tre-FA-ki-ens, masculine

Nomenclatural type: ATCC 25786; BCRC 14480; CCRC 14480; CCUG 30534; DSM 1291; JCM 1431; NCIB 11406; NCIMB 11406; NCTC 9836

See detailed strain information at

Conduct genome-based taxonomy at

16S rRNA gene: AF127024 Analyse FASTA

Original publication: McBryde CN. A bacteriological study of ham souring. United States Bureau of Animal Industry 1911; 132:1-55.

Nomenclatural status: not validly published, basonym of name in Approved Lists

Taxonomic status: synonym (and no standing)

Correct name: Clostridium putrefaciens (McBryde 1911) Sturges and Drake 1927 (Approved Lists 1980)

Risk group: 1

Synonyms:

Name	Kind
Clostridium putrefaciens (McBryde 1911) Sturges and Drake 1927 (Approved Lists 1980)	homotypic synonym, validly published under the ICNP

Notes:
- 😷 The risk group for Canada has been imported on 2024-02-27. The full classification is: risk group = 1, note = "Security sensitive biological agent: No - Terrestrial animal pathogen under Canadian Food Inspection Agency authority: No". — If in doubt, use the risk group given in the regulations for your country and, if these are not available, use the risk group given in the catalogue of the culture collection from which you have obtained or intend to obtain the strain.

Parent taxon: Bacillus Cohn 1872 (Approved Lists 1980)

Assigned by: McBryde CN. A bacteriological study of ham souring. United States Bureau of Animal Industry 1911; 132:1-55.

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Record number: 4163