With the alarming increase of infections caused by pathogenic multidrug-resistant bacteria
over the last decades, antimicrobial peptides (AMPs) have been investigated as a potential …

Clostridium botulinum, a polyphyletic Gram-positive taxon of bacteria, is classified purely by
their ability to produce botulinum neurotoxin (BoNT). BoNT is the primary virulence factor …

The neurotoxin formed by Clostridium botulinum Group II is a major cause of foodborne
botulism, a deadly intoxication. This study aims to understand the genetic diversity and …

Clostridium sporogenes is an anaerobic spore-forming bacterium genetically related to
Clostridium botulinum but lacks toxin genes. The sporulation mechanism and spore …

The spores of Clostridium botulinum Group II strains pose a significant threat to the safety of
modern packaged foods due to the risk of their survival in pasteurization and their ability to …

Clostridium botulinum poses a serious threat to food safety and public health by producing
potent neurotoxin during its vegetative growth and causing life-threatening neuroparalysis …

Members of the genus Clostridium are frequently associated with meat spoilage. The ability
for low numbers of spores of certain Clostridium species to germinate in cold-stored vacuum …