black wattle vs

Acacia celsa compared with Clostridium carnis

Key Differences

• black wattle is Least Concern while is Not Evaluated.

Taxonomic Classification

Rank	black wattle
Kingdom	Plantae (Plants)	Bacteria (Bacteria)
Phylum	Magnoliophyta (Flowering Plants)	Firmicutes_A
Class	Magnoliopsida (Dicots)	Clostridia (Clostridia)
Order	Fabales (Legumes & Allies)	Clostridiales (Clostridiales)
Family	Fabaceae	Clostridiaceae
Genus	Acacia	Clostridium
Species	Acacia celsa	Clostridium carnis

Conservation Status

black wattle

LC — Least Concern

NE — Not Evaluated

Physical Characteristics

Attribute	black wattle
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

black wattle

Habitat

Typically found in diverse terrestrial habitats from tropical forests to temperate regions.

Habitat

Native to Asia, inhabiting ecosystems characteristic of the region.

Range

Found in Taiwan.

black wattle

The black wattle (Acacia celsa) is a species in the genus Acacia. It is currently classified as Least Concern on the IUCN Red List. Typically found in diverse terrestrial habitats from tropical forests to temperate regions.

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.