ABSTRACT
Clostridium is one of the largest bacterial genera, including more than 160 validly described species. Among these are several with enormous biotechnological potential and also a few well-known pathogens. However, some of their toxins proved to be valuable in medical and cosmetic applications. Gene cloning, DNA transfer, gene expression modulation, and gene knock-out and knock-in systems have been successfully established. Thus, the road is paved for further elucidation and commercial exploitation of the enormous metabolic potential of the clostridia. Clostridia in the public opinion are associated with production of a bad smell. In most cases, this is caused by butyric acid, one of the major fermentation products. Butyrate is produced by saccharolytic as well as proteolytic pathways. A variety of organic acids, alcohols, polymers, aromatics, and halogenated substances can also be used as substrates by clostridia. An important task in food preservation is to prevent contamination with spores of pathogenic clostridia.
