Baker's Yellow-shouldered Bat vs

Sturnira bakeri compared with Clostridium carnis

Key Differences

• Baker's Yellow-shouldered Bat is Least Concern while is Not Evaluated.

Taxonomic Classification

Rank	Baker's Yellow-shouldered Bat
Kingdom	Animalia (Animals)	Bacteria (Bacteria)
Phylum	Chordata (Chordates)	Firmicutes_A
Class	Mammalia (Mammals)	Clostridia (Clostridia)
Order	Chiroptera (Bats)	Clostridiales (Clostridiales)
Family	Phyllostomidae	Clostridiaceae
Genus	Sturnira	Clostridium
Species	Sturnira bakeri	Clostridium carnis

Conservation Status

Baker's Yellow-shouldered Bat

LC — Least Concern

NE — Not Evaluated

Physical Characteristics

Attribute	Baker's Yellow-shouldered Bat
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

Baker's Yellow-shouldered Bat

Habitat

Typically found in diverse terrestrial and aquatic ecosystems.

Range

Distributed across Colombia and Ecuador.

Habitat

Native to Asia, inhabiting ecosystems characteristic of the region.

Range

Found in Taiwan.

Baker's Yellow-shouldered Bat

The Baker's Yellow-shouldered Bat (Sturnira bakeri) is a species in the genus Sturnira. It is currently classified as Least Concern on the IUCN Red List. Typically found in diverse terrestrial and aquatic ecosystems.

Clostridium carnis is an anaerobic, endospore-forming bacterium in the family Clostridiaceae typically isolated from meat (caro/carnis, Latin for meat) and animal tissues, as well as soil and sediments. Like other clostridia, it is a strictly anaerobic, Gram-positive rod that survives adverse conditions by forming heat-resistant endospores. C. carnis is associated with putrefaction processes in proteinaceous substrates, producing proteolytic enzymes that break down meat proteins, contributing to gas gangrene and tissue necrosis in infected wounds under anaerobic conditions. It is considered one of the histotoxic clostridia capable of causing wound infections in humans and animals, though it is less clinically significant than C. perfringens or C. septicum. Isolated from soil, intestinal contents, and meat products, C. carnis contributes to anaerobic decomposition of organic nitrogen compounds, releasing ammonia and simpler organic acids back into the environment. Its resistance to environmental conditions through sporulation makes it persistent in soil environments associated with animal husbandry and meat processing facilities.