Campo-Ma’an Fruit Bat vs

Casinycteris campomaanensis compared with Clostridium carnis

Key Differences

• Campo-Ma’an Fruit Bat is Data Deficient while is Not Evaluated.

Taxonomic Classification

Rank	Campo-Ma’an Fruit Bat
Kingdom	Animalia (Animals)	Bacteria (Bacteria)
Phylum	Chordata (Chordates)	Firmicutes_A
Class	Mammalia (Mammals)	Clostridia (Clostridia)
Order	Chiroptera (Bats)	Clostridiales (Clostridiales)
Family	Pteropodidae (Fruit Bats)	Clostridiaceae
Genus	Casinycteris	Clostridium
Species	Casinycteris campomaanensis	Clostridium carnis

Conservation Status

Campo-Ma’an Fruit Bat

DD — Data Deficient

NE — Not Evaluated

Physical Characteristics

Attribute	Campo-Ma’an Fruit Bat
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

Campo-Ma’an Fruit Bat

Habitat

Typically found in diverse terrestrial and aquatic ecosystems.

Habitat

Native to Asia, inhabiting ecosystems characteristic of the region.

Range

Found in Taiwan.

Campo-Ma’an Fruit Bat

The Campo-Ma’an Fruit Bat (Casinycteris campomaanensis) is a species in the genus Casinycteris. It is currently classified as Data Deficient 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.