Black Cutworm vs

Agrotis ipsilon compared with Staphylococcus succinus

Key Differences

Black Cutworm is Least Concern while is Not Evaluated.

Taxonomic Classification

Rank	Black Cutworm
Kingdom	Animalia (Animals)	Bacteria (Bacteria)
Phylum	Arthropoda (Arthropods)	Firmicutes (Firmicutes)
Class	Insecta (Insects)	Bacilli (Bacilli)
Order	Lepidoptera (Butterflies & Moths)	Staphylococcales
Family	Noctuidae	Staphylococcaceae
Genus	Agrotis	Staphylococcus
Species	Agrotis ipsilon	Staphylococcus succinus

Conservation Status

Black Cutworm

LC — Least Concern

NE — Not Evaluated

Physical Characteristics

Attribute	Black Cutworm
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

Black Cutworm

Habitat

Found across multiple habitat types including tropical and subtropical moist broadleaf forests, tropical and subtropical dry broadleaf forests, and tropical and subtropical grasslands and savannas, among 6 distinct biome types spanning the Afrotropic and Palearctic realms. Populations are also found in montane and highland environments at higher elevations.

Range

Widely distributed across Africa (7 countries), Asia (Taiwan), Europe (5 countries), North America (Canada, United States), and South America (Chile).

Habitat

Native to Asia, inhabiting ecosystems characteristic of the region.

Range

Found in Taiwan.

Black Cutworm

The Black Cutworm (Agrotis ipsilon) is a species in the genus Agrotis. It is currently classified as Least Concern on the IUCN Red List. Found across multiple habitat types including tropical and subtropical moist broadleaf forests, tropical and subtropical dry broadleaf forests, and tropical and subtropical grasslands and savannas, among 6 distinct biome types spanning the. Widely distributed across Africa (7 countries), Asia (Taiwan), Europe (5 countries), North America (Canada, United Stat...

Staphylococcus succinus is a coagulase-negative, Gram-positive coccus originally isolated from ancient amber and later found in food environments including cheese. It inhabits fermented food products and the skin of mammals. This bacterium participates in food fermentation processes and is considered safe in food-grade contexts.