Statements (55)
Predicate | Object |
---|---|
gptkbp:instance_of |
gptkb:physicist
|
gptkbp:bfsLayer |
5
|
gptkbp:bfsParent |
gptkb:Black_Leg
|
gptkbp:affects |
gptkb:dog_breed
|
gptkbp:can_create |
spores
alpha-toxin |
gptkbp:can_lead_to |
death in infected animals
|
gptkbp:caused_by |
blackleg
|
gptkbp:communication |
contaminated feed
|
gptkbp:first_described_by |
1883
|
gptkbp:focuses_on |
public health studies
|
https://www.w3.org/2000/01/rdf-schema#label |
Clostridium chauvoei
|
gptkbp:is_a_source_of |
economic loss in agriculture
|
gptkbp:is_associated_with |
high mortality rates
muscle necrosis |
gptkbp:is_characterized_by |
rapid growth
|
gptkbp:is_found_in |
gptkb:garden
|
gptkbp:is_involved_in |
anaerobic metabolism
tissue damage spore formation anaerobic fermentation |
gptkbp:is_known_for |
its virulence factors
produce foul-smelling gas |
gptkbp:is_linked_to |
poor hygiene practices
|
gptkbp:is_monitored_by |
veterinary authorities
|
gptkbp:is_often_depicted_as |
gastrointestinal tracts of animals
|
gptkbp:is_part_of |
the Clostridiaceae family
the normal flora in some animals |
gptkbp:is_protected_by |
vaccination
|
gptkbp:is_recognized_by |
microscopic examination
|
gptkbp:is_related_to |
other Clostridium species
|
gptkbp:is_studied_in |
veterinary microbiology
biochemical properties |
gptkbp:is_vulnerable_to |
herds
environmental stress |
gptkbp:issues |
animal health
food safety livestock farmers |
gptkbp:lives_in |
extreme conditions
|
gptkbp:mass |
positive bacterium
|
gptkbp:members |
the Firmicutes phylum
|
gptkbp:metabolism |
gptkb:theorem
|
gptkbp:produced_by |
toxins
during fermentation |
gptkbp:replaced_by |
infected tissues
|
gptkbp:scientific_classification |
the order Clostridiales
|
gptkbp:sensor |
oxygen
|
gptkbp:social_responsibility |
gptkb:dog_breed
clinical signs |
gptkbp:subject |
toxicology research
research in infectious diseases |
gptkbp:targets |
vaccine development
|
gptkbp:treatment |
antibiotics
|
gptkbp:type_of |
gptkb:Clostridium
|
gptkbp:was_a_factor_in |
meat spoilage
|